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Easy No-Bake Lemon Raspberry Cheesecake Cups

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A quick and easy no-bake dessert featuring a creamy lemon cheesecake filling topped with fresh raspberries, perfect for summer gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, finely crushed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened (full-fat)
  • ⅓ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 cup fresh raspberries
  • Optional: fresh mint leaves for garnish

Instructions

  1. Prepare the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, 5 tablespoons melted butter, and 2 tablespoons granulated sugar. Stir until the mixture resembles wet sand.
  2. Assemble the crust layer: Spoon about 2 tablespoons of the crust mixture into each serving cup. Press down firmly to create an even, compact base. Chill cups in the fridge while you prepare the filling.
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer on medium speed. Add ⅓ cup granulated sugar, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 3 tablespoons lemon juice. Mix until fully incorporated.
  4. Whip the cream: In a separate bowl, whisk the cold heavy cream and 2 tablespoons powdered sugar until stiff peaks form.
  5. Combine the mixtures: Gently fold the whipped cream into the cream cheese mixture with a spatula, using slow, careful strokes to keep the filling light and airy.
  6. Fill the cups: Spoon or pipe the cheesecake filling over the chilled crust layer in each cup. Smooth the tops with the back of a spoon.
  7. Add raspberry topping: Place 3-4 fresh raspberries on top of each cheesecake cup. Garnish with a mint leaf if desired.
  8. Chill to set: Refrigerate the assembled cups for at least 2 hours before serving.

Notes

Let cream cheese soften at room temperature for at least 30 minutes to avoid lumps. Use cold heavy cream and a chilled bowl for better whipping. Fold whipped cream gently into cream cheese mixture to keep it airy. Press crust firmly to prevent crumbling. Chill at least 2 hours to set; freezing for 30 minutes can speed up but avoid freezing solid. Cover cups loosely in fridge to prevent odors.

Nutrition

Keywords: no-bake cheesecake, lemon raspberry dessert, summer dessert, easy cheesecake cups, no oven dessert

Find it online: https://piperplate.com/easy-no-bake-lemon-raspberry-cheesecake-cups-recipe-for-perfect-summer-dessert/