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No Bake Lemon Raspberry Cheesecake Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 46 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 6 to 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

These No Bake Lemon Raspberry Cheesecake Cups are a light and refreshing dessert perfect for warm days or any occasion. Featuring a buttery graham cracker crust layered with a creamy lemon-infused cheesecake filling and topped with fresh raspberries, these individual servings are easy to make and require no oven time. The combination of tart lemon juice and sweet raspberries balances beautifully with the rich cream cheese base, offering a deliciously tangy and smooth treat that sets perfectly in the refrigerator.

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)
  • Additional lemon zest (optional, for garnish)

Instructions

  1. 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, creating a crumbly base mixture.
  2. Form the Crust Base: 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 these aside.
  3. Beat the Cream Cheese and Sugar: In a separate large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar until the mixture is smooth and creamy, ensuring no lumps remain.
  4. Add Flavor and Cream: 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 filling is thickened and well combined, forming a fluffy and tangy cheesecake filling.
  5. Assemble the Cheesecake Cups: Spoon or pipe the cheesecake filling evenly on top of the prepared graham cracker crusts in each cup. Smooth the tops with a spatula for a neat finish.
  6. Chill to Set: Place the assembled cheesecake cups in the refrigerator. Chill for at least 2 to 3 hours, or until the filling is firm and set, allowing the flavors to meld beautifully.
  7. Add Final Touches: Right before serving, garnish each cheesecake cup with fresh raspberries and, if desired, a sprinkle of additional lemon zest to enhance freshness and presentation.
  8. Serve and Enjoy: Serve the lemon raspberry cheesecake cups chilled as a delightful, no-bake dessert perfect for any occasion.

Notes

  • You can substitute whipped topping for heavy cream to lighten the filling.
  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Press crust firmly to ensure it holds together well when eating.
  • These cups need at least 2-3 hours to chill, but chilling overnight will improve texture and flavor.
  • Use fresh raspberries for the best flavor; frozen raspberries can be used but may add extra moisture.
  • Adjust lemon juice and zest to taste if you prefer a more or less tart filling.

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Find it online: https://yummykitchenmagic.com/no-bake-lemon-raspberry-cheesecake-cups-recipe/