Description
These No Bake Mini Lemon Raspberry Cheesecakes are a refreshing and creamy dessert perfect for summer. Featuring a crunchy graham cracker crust, tangy lemon-flavored cream cheese filling, and bursts of fresh raspberries, these bite-sized treats require no oven time and are easy to prepare. They make an elegant, light dessert that can be enjoyed any time of year.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
- ½ cup fresh raspberries (plus extra for topping)
Garnish (optional)
- Whipped cream
- Extra fresh raspberries
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Spoon approximately 1 tablespoon of this crust mixture into each cavity of a lined mini muffin tin or silicone mold, pressing down firmly to form an even, compact base. Chill in the refrigerator to set while preparing the filling.
- Make the filling base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Gradually add the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract and continue mixing until fully incorporated and smooth.
- Incorporate whipped cream: In a separate clean bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care to maintain the airy texture.
- Add raspberries: Lightly mash the fresh raspberries with a fork to release their juices but keep some texture intact. Fold the mashed raspberries gently into the filling to distribute the flavor evenly.
- Assemble the cheesecakes: Spoon the raspberry cream cheese filling over each chilled crust in the muffin tin, smoothing the top with the back of a spoon or a small spatula. Once all minis are filled, return the tin to the refrigerator and chill for at least 4 hours or until the cheesecake filling is firm and set.
- Serve and garnish: Carefully remove the mini cheesecakes from the molds. Garnish each with dollops of whipped cream and extra fresh raspberries if desired before serving.
Notes
- For a smoother filling texture, strain the mashed raspberries through a fine mesh sieve before folding them into the cream cheese mixture.
- Substitute the graham cracker crust with crushed vanilla wafers or digestive biscuits for a different flavor profile.
- Ensure cream cheese is softened to room temperature for smooth mixing and to avoid lumps.
- Chill cheesecakes thoroughly; this refrigeration time is crucial to achieve the right firm yet creamy texture.
