Description
These No Bake Lemon Raspberry Cheesecake Cups are a refreshing and easy-to-make dessert featuring a buttery graham cracker crust and a creamy, tangy lemon-infused cheesecake filling, topped with fresh raspberries. Perfect for a light treat that requires no baking, these individual cups combine zesty citrus flavors with the sweetness of berries for a delightful finish.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs (about 8-10 graham crackers crushed)
- 2 tablespoons sugar
- 1/4 cup butter, melted
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream (or 1 cup whipped topping for a lighter version)
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice (about 1 lemon)
- Zest of 1 lemon
Topping
- 1/2 cup fresh raspberries (plus extra for topping)
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are well coated and the mixture is slightly moist.
- Form the Base: Spoon about 2 tablespoons of the graham cracker mixture into the bottom of each serving cup or jar. Press down lightly to form a base. Set aside.
- Mix Cream Cheese: In a separate bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until smooth and creamy.
- Add Flavorings and Cream: Add the heavy cream, vanilla extract, fresh lemon juice, and lemon zest to the cream cheese mixture. Continue to beat until the mixture is thick and well combined, about 3-4 minutes.
- Assemble Cheesecake Cups: Spoon or pipe the cheesecake mixture on top of the graham cracker crust in each cup, smoothing the top with a spatula.
- Chill to Set: Refrigerate the cheesecake cups for at least 2-3 hours, or until set.
- Add Toppings: Before serving, top each cheesecake cup with fresh raspberries and additional lemon zest, if desired.
- Serve: Serve chilled and enjoy your refreshing lemon raspberry cheesecake cups.
Notes
- For a lighter version, substitute heavy cream with whipped topping in the cheesecake filling.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- You can prepare these cups a day ahead and keep them refrigerated.
- Use fresh lemons and raspberries for the best flavor and texture.
- Press the crust firmly to help the base hold together when serving.
