No-Bake Mini Lemon Raspberry Cheesecakes

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No-Bake Mini Lemon Raspberry Cheesecakes – A Refreshing Delight!

Origin of the Recipe

These No-Bake Mini Lemon Raspberry Cheesecakes bring together the zesty freshness of lemon, the tart sweetness of raspberries, and the creamy richness of cheesecake—all without needing an oven. Inspired by classic cheesecake recipes, this version offers individual servings, making it perfect for parties, gatherings, or a delightful personal treat.

Introduction

Looking for a light, refreshing, and effortlessly delicious dessert? These No-Bake Mini Lemon Raspberry Cheesecakes are the perfect bite-sized indulgence. The combination of tangy lemon, juicy raspberries, and smooth cream cheese makes for an irresistible treat that’s both easy to make and visually stunning.

Ingredients

For the Crust:

  • 1 cup graham cracker crumbs (or digestive biscuits)
  • 2 tablespoons sugar
  • 4 tablespoons melted butter

For the Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • ½ cup heavy whipping cream, whipped

For the Raspberry Topping:

  • 1 cup fresh raspberries
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice

Instructions

Step 1: Prepare the Crust

  1. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
  2. Divide the mixture evenly into 6 mini dessert cups or a muffin tin lined with cupcake liners.
  3. Press the mixture firmly to form a crust and refrigerate while preparing the filling.

Step 2: Make the Cheesecake Filling

  1. In a mixing bowl, beat the cream cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth and creamy.
  2. Gently fold in the whipped heavy cream until fully combined.
  3. Spoon or pipe the cheesecake filling over the chilled crusts. Smooth the tops with a spatula.

Step 3: Prepare the Raspberry Topping

  1. In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice.
  2. Cook for 3–5 minutes, mashing the raspberries slightly until they release their juices and thicken into a sauce. Let cool.

Step 4: Assemble & Chill

  1. Spoon the raspberry topping over each cheesecake.
  2. Refrigerate for at least 2 hours (or overnight) to allow flavors to set.

Step 5: Serve & Enjoy

  1. Garnish with fresh raspberries or lemon zest before serving.
  2. Enjoy a refreshing, creamy, and fruity treat!

Tips for Success

  • Use full-fat cream cheese for a richer texture.
  • For a smoother raspberry sauce, strain out the seeds.
  • These mini cheesecakes can be stored in the fridge for up to 3 days.

Nutritional Information (Per Serving – Approx.)

  • Calories: 280
  • Carbohydrates: 24g
  • Protein: 3g
  • Fat: 18g
  • Sugar: 15g
  • Calcium: 6% of the Daily Value (DV)

(Values may vary based on ingredients used.)

Health Benefits of Key Ingredients

  • Lemon: High in vitamin C and antioxidants.
  • Raspberries: Rich in fiber and essential nutrients.
  • Cream Cheese: Provides calcium and healthy fats.

Conclusion

These No-Bake Mini Lemon Raspberry Cheesecakes are a quick, easy, and refreshing dessert that’s creamy, tangy, and naturally sweet. Whether you’re hosting a party or craving a light and fruity treat, this recipe is a must-try!

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