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