Description
No-bake lemon raspberry cheesecake cups are a delightful and refreshing dessert that perfectly balances the tangy zest of lemon with the sweet juiciness of raspberries.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup unsalted butter, melted
2 tbsp sugar
For the Cheesecake Filling:
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 tbsp fresh lemon juice 
1 tsp lemon zest
1 cup heavy whipping cream
For the Raspberry Swirl:
1 cup fresh raspberries 
2 tbsp sugar
1 tsp lemon juice
For Garnish:
Whipped cream
Fresh raspberries
Lemon zest
Instructions
Step 1: Make the Crust
In a bowl, combine graham cracker crumbs, melted butter, and sugar.
Divide evenly between small cups or jars, pressing gently to form the crust.Step 2: Prepare the Cheesecake Filling
Beat cream cheese, powdered sugar, vanilla, lemon juice, and lemon zest until smooth.
In another bowl, whip heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture.Step 3: Make the Raspberry Swirl
In a small saucepan, cook raspberries, sugar, and lemon juice over low heat until they break down and become syrupy.
Strain through a fine sieve to remove seeds (optional). Let cool.Step 4: Assemble the Cheesecake Cups
Spoon or pipe the cheesecake mixture over the crust in each cup.
Drizzle the raspberry sauce over the cheesecake and swirl with a toothpick.
Chill for at least 2 hours until set.Notes
Step 5: Add Garnishes & Serve
Refrigerate for at least 2-3 hours (or overnight) to set.Top with fresh raspberries, lemon zest, or whipped cream before serving.- Prep Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 32g
- Fiber: 2g
- Cholesterol: 70mg