Oh, the holidays! They always sneak up on me, don’t they? Between decorating and trying to find the perfect gift, dessert planning can feel like a whole extra job. That’s why I absolutely adore making these No Bake Mini Lemon Raspberry Cheesecakes for Easter, Christmas, and honestly, any time I want a little bit of sunshine. I remember making a batch for an Easter brunch last year, and they were gone in a flash! Everyone kept asking for the recipe, which is always the best compliment. They’re just so bright and cheerful, and nobody can resist a mini treat!

Why You’ll Love These No Bake Mini Lemon Raspberry Cheesecakes for Easter, Christmas

Easy Preparation for Busy Holidays: Seriously, no oven needed! These are a lifesaver when you’ve got a million other things to do during Easter or Christmas.
Bursting with Fresh Flavors: That creamy, dreamy cheesecake filling gets a gorgeous zing from the lemon and a lovely tartness from the raspberries. It’s just sunshine in a bite!
Perfectly Portioned for Sharing: These mini wonders are just the right size for parties. They’re easy to grab, easy to eat, and look so elegant on any holiday dessert table.

Gathering Your Ingredients for No Bake Mini Lemon Raspberry Cheesecakes for Easter, Christmas

Alright, let’s get our little flavor bombs ready! For these delightful No Bake Mini Lemon Raspberry Cheesecakes for Easter, Christmas, you’ll want to gather a few key players. It’s all about simple ingredients coming together to make something really special.

For the Crust

You’ll need about 1 and 1/2 cups of graham cracker crumbs – make sure they’re nice and fine! Then, we’ll add 1/4 cup of granulated sugar for a little sweetness in the base. And of course, 6 tablespoons of unsalted butter, melted until it’s nice and smooth. This is what holds our delicious crust together!

For the Cheesecake Filling

Here’s where the magic happens! Grab two 8-ounce packages of cream cheese, and make sure they’re softened – this is super important so you don’t end up with lumps. We’ll also need 1/2 cup of powdered sugar for that lovely sweetness, and 1/4 cup of heavy cream to make it all extra luscious. For that bright, zesty flavor, we’ve got 2 tablespoons of fresh lemon juice and 1 teaspoon of lemon zest. And the star of the show, 1 cup of fresh raspberries. Just give them a quick rinse and pat them dry gently.

For Garnish

A few extra fresh raspberries are perfect for topping these little gems right before serving. They just make them look so pretty!

Crafting Your No Bake Mini Lemon Raspberry Cheesecakes for Easter, Christmas

Now for the fun part – putting these beauties together! Making these No Bake Mini Lemon Raspberry Cheesecakes for Easter, Christmas is honestly a breeze, and watching them come to life is so satisfying. Let’s dive into the steps!

Preparing the Crust Base

First things first, let’s get that crust ready. Grab a medium bowl and toss in your graham cracker crumbs along with the granulated sugar. Give it a quick stir to combine. Now, pour in that melted butter and mix it all up until the crumbs are evenly moistened. Think of it like wet sand – that’s the consistency you’re aiming for! Next, take your mini muffin liners or molds and press about a tablespoon of this crumb mixture into the bottom of each one. Really press it down firmly with the back of a spoon or even your fingers! This makes sure you get a nice, sturdy base that won’t crumble when you take a bite.

Creating the Creamy Cheesecake Filling

In a separate, larger bowl, it’s time for the creamy goodness. Put your softened cream cheese in there, and add the powdered sugar. Beat these together until they’re super smooth and there are no lumps. Seriously, no one likes a lumpy cheesecake! Now, slowly drizzle in that heavy cream, the fresh lemon juice, and the lemon zest. Keep beating until everything is just combined and looks beautifully smooth and creamy. Don’t overmix it here! Finally, gently fold in your fresh raspberries. You want to be careful not to mash them up too much, just get them distributed throughout the filling. It’s going to look so pretty with those pops of red!

Assembling and Chilling

With your crusts all pressed and your filling ready, it’s time to bring it all together! Carefully spoon the cheesecake mixture over the graham cracker crusts in each liner. Fill them up nicely, but don’t overflow. Once they’re all filled, it’s crucial to get them into the refrigerator. They need to chill for at least 2 hours. This is the magic step that lets them firm up properly. Trust me, waiting is the hardest part, but it’s totally worth it for that perfect cheesecake texture!

The Finishing Touches

Once your mini cheesecakes are nice and firm, it’s time for the final flourish! Just before you’re ready to serve them, top each one with a few extra fresh raspberries. They add a pop of color and a little extra burst of flavor. They look so festive and totally scream “special occasion”! You can also add a tiny sprinkle of lemon zest if you’re feeling fancy. And there you have it – gorgeous little treats ready to wow everyone!

Tips for Perfect No Bake Mini Lemon Raspberry Cheesecakes for Easter, Christmas

You know, even with simple recipes like these No Bake Mini Lemon Raspberry Cheesecakes for Easter, Christmas, a few little tricks can make them absolutely perfect. I’ve learned a thing or two over the years, and I want to share them so yours turn out just as amazing as mine!

Achieving the Ideal Crust Texture

So, the recipe says “no-bake,” and that’s usually my go-to for busy days. But, if you want a really firm, almost cookie-like crust, you can totally pop those crumb-filled liners into a preheated oven at 350°F (175°C) for just about 5 to 7 minutes. Let it cool completely before adding the filling. It just gives that crust a lovely little extra crispness that I really love, especially for holiday get-togethers.

Balancing Lemon Flavor

My family loves lemon, so I tend to be a bit generous with it! The recipe calls for 2 tablespoons of lemon juice and 1 teaspoon of zest, which is a great starting point. But if you’re also a big lemon fan, don’t be shy! Taste your filling before you fold in the raspberries and add a little more juice or zest if you want that flavor to really sing. It’s your kitchen, make it taste how *you* like it!

Making Ahead for Convenience

This is seriously one of the best things about these mini cheesecakes. You can absolutely make them a day ahead of time, which is a lifesaver during busy holiday seasons like Easter or Christmas. Just pop them into the fridge after you’ve filled them, and they’ll be perfectly set and ready to go. Then all you have to do is add those pretty raspberry garnishes right before serving. So easy!

Frequently Asked Questions About No Bake Mini Lemon Raspberry Cheesecakes for Easter, Christmas

Got questions about whipping up these little delights? I’ve got you covered! These No Bake Mini Lemon Raspberry Cheesecakes for Easter, Christmas are pretty straightforward, but here are some things people often ask.

Can I use frozen raspberries for this recipe?

You sure can! If you use frozen raspberries, just be aware they might release a bit more liquid as they thaw in the cheesecake. It’s best to use them directly from frozen when you fold them in, so they don’t get too mushy. They’ll still add that wonderful tartness, but try not to stir them around too much once they’re in the filling.

How long do these cheesecakes need to chill?

Chilling is super important for these no-bake goodies to get that perfect, firm texture. The recipe says at least 2 hours, and that’s usually enough. But honestly, if you can let them chill for 3 or even 4 hours, they’ll be even firmer and easier to handle. You’ll know they’re ready when the center feels set and not jiggly at all.

Can I make these without the mini muffin liners?

Absolutely! If you don’t have mini muffin liners, you can use a mini muffin tin and just lightly grease it with a little cooking spray or butter. Make sure to press the crust mixture firmly into the bottom of each cup. For removing them, you might need to use a small offset spatula or even a thin knife to gently loosen the edges. They might not look quite as neat as the lined ones, but they’ll taste just as delicious!

What are the best ways to serve these No Bake Mini Lemon Raspberry Cheesecakes for Easter, Christmas?

Honestly, they’re pretty much perfect as they are with that fresh raspberry on top! But if you want to go the extra mile, a tiny dusting of powdered sugar, a little curl of lemon zest, or even a very small dollop of whipped cream looks lovely. They’re great for a dessert buffet or individually plated for a more formal holiday meal. They really shine on any festive table!

Ingredient Notes and Substitutions for No Bake Mini Lemon Raspberry Cheesecakes for Easter, Christmas

Sometimes you might be missing an ingredient or just want to switch things up a bit with your No Bake Mini Lemon Raspberry Cheesecakes for Easter, Christmas, and that’s totally okay! I love that these little treats are so forgiving.

Graham Cracker Alternatives

If you can’t find graham crackers, don’t worry! Vanilla wafers or even shortbread cookies work wonderfully for the crust. Just crush them up the same way you would graham crackers. You might want to adjust the sugar slightly depending on how sweet the cookies are, but it usually works out just fine!

Dairy-Free Cream Cheese Option

Want to make these dairy-free? You can totally try using a good quality dairy-free cream cheese alternative. Just make sure it’s softened really well, just like the regular kind. The texture might be a *tiny* bit different, but the lemon and raspberry flavors will still shine through. You might need to adjust the liquid slightly if it seems a bit looser, but it’s definitely doable!

Storing and Reheating Your No Bake Mini Lemon Raspberry Cheesecakes for Easter, Christmas

These little delights are best enjoyed fresh, but leftovers are a happy problem to have! Store any remaining No Bake Mini Lemon Raspberry Cheesecakes for Easter, Christmas in an airtight container in the refrigerator. They’ll stay perfectly delicious for up to 3 days. Honestly, they don’t really need reheating – they’re meant to be served chilled! Just take them out of the fridge a few minutes before you plan to eat them so they aren’t ice-cold. Enjoy every last yummy bite!

Nutritional Information

Just a heads-up, the nutritional info for these No Bake Mini Lemon Raspberry Cheesecakes for Easter, Christmas is an estimate, okay? It can change a bit depending on the exact brands you use and how generous you are with the raspberries! Generally, one mini cheesecake has about 250 calories, around 15g of fat (with 9g of that being saturated), 25g of carbohydrates, and about 4g of protein. It’s a pretty reasonable treat for the holidays! For more information on general cheesecake nutrition, you can check out Nutritionix.

Joyous No Bake Mini Cheesecakes: 2 Bright Flavors

Author: memorecipes.com
Total Time: 2 hours 20 minutes
Yield: 12 mini cheesecakes 1x
Diet: Vegetarian

Print Recipe

Description

Mini no-bake cheesecakes with bright lemon and tart raspberry flavors, perfect for holiday gatherings.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
2 (8-ounce) packages cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy cream
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 cup fresh raspberries

Instructions

Combine graham cracker crumbs and granulated sugar in a bowl.
Stir in melted butter until well combined.
Press mixture evenly into the bottoms of mini muffin liners or molds.
In a separate bowl, beat cream cheese and powdered sugar until smooth.
Gradually add heavy cream, lemon juice, and lemon zest, beating until combined.
Gently fold in raspberries.
Spoon cheesecake mixture over the crusts.
Chill for at least 2 hours, or until firm.
Garnish with additional raspberries before serving.

Notes

For a firmer crust, you can bake it for 5-7 minutes at 350°F (175°C) and let it cool completely before adding the filling.
Adjust lemon juice and zest to your taste preference.
These cheesecakes can be made a day in advance.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg

Keywords: no bake cheesecake, mini cheesecake, lemon raspberry cheesecake, Easter dessert, Christmas dessert, holiday dessert, no bake dessert, easy dessert