Description
Delight in these refreshing No Bake Lemon Raspberry Cheesecake Cups, combining a crisp graham cracker crust with a creamy lemon-infused cheesecake filling topped with fresh raspberries. Perfect for a light, elegant dessert that requires no baking and can be ready in a few hours.
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, ensuring a base that will hold together.
- Assemble the crust: Spoon about 2 tablespoons of the graham cracker mixture into the bottom of each serving cup or jar. Press down lightly with the back of a spoon or your fingers to form a compact base. Set aside while preparing the filling.
- Mix cream cheese and sugar: In a separate bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until the mixture is smooth and creamy, free of lumps.
- Add heavy cream and flavorings: To the cream cheese mixture, add the heavy cream, vanilla extract, fresh lemon juice, and lemon zest. Continue to beat on medium-high speed for about 3-4 minutes until the mixture thickens and becomes well combined, creating a light and airy texture.
- Fill the cups: Spoon or pipe the cheesecake mixture over the graham cracker crust in each cup, smoothing the tops evenly with a spatula for a neat presentation.
- Chill to set: Refrigerate the cheesecake cups for at least 2-3 hours, allowing the filling to firm up and the flavors to meld together beautifully.
- Add toppings and serve: Before serving, garnish each cup with fresh raspberries and a sprinkle of additional lemon zest for a bright and fresh finish.
- Enjoy chilled: Serve the cheesecake cups cold for a delicious, creamy, and tangy dessert that’s perfect for warm days or any occasion.
Notes
- For a lighter alternative, substitute heavy cream with whipped topping, but the texture might be slightly less rich.
- Make sure the cream cheese is softened to room temperature for smooth mixing and no lumps.
- Press the crust firmly in the cups to avoid crumbling when serving.
- Can be stored covered in the refrigerator for up to 3 days.
- Use fresh lemons for the best flavor; bottled lemon juice may alter the taste.
