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No Bake Lemon Raspberry Cheesecake Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 25 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 6-8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

These No Bake Lemon Raspberry Cheesecake Cups are a refreshing and easy-to-make dessert that combines a crunchy graham cracker crust with a tangy lemon-flavored cream cheese filling, topped with fresh raspberries. Perfect for a light and delightful treat without the need for baking.

Ingredients

Crust

  • 1 cup graham cracker crumbs (about 8-10 graham crackers crushed)
  • 2 tablespoons sugar
  • 1/4 cup butter, melted

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

  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.
  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 to form a base. Set aside.
  3. Make the cheesecake filling: In a separate bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until smooth and creamy.
  4. Add remaining filling ingredients: Add the heavy cream, vanilla extract, fresh lemon juice, and lemon zest. Continue to beat until the mixture is thick and well combined, about 3-4 minutes.
  5. Assemble the cups: Spoon or pipe the cheesecake mixture on top of the graham cracker crust in each cup, smoothing the top with a spatula.
  6. Chill the cheesecake cups: Refrigerate the cheesecake cups for at least 2-3 hours, or until set.
  7. Add the toppings: Before serving, top with fresh raspberries and additional lemon zest, if desired.
  8. Serve and enjoy: Serve chilled for best taste and texture.

Notes

  • For a lighter version, substitute heavy cream with whipped topping.
  • Make sure the cream cheese is fully softened to ensure a smooth filling.
  • These cheesecake cups can be made up to a day in advance and stored in the fridge.
  • Use fresh raspberries for best flavor, but frozen can be used if thawed and drained well.
  • To speed up chilling, place cups in the freezer for 30-45 minutes, but do not freeze solid.

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