No-Bake Mini Lemon Raspberry Cheesecakes

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Say hello to your new favorite dessert: No-Bake Mini Lemon Raspberry Cheesecakes! These bite-sized beauties are everything you love about cheesecake—creamy, tangy, sweet—with a no-bake twist. Made with a buttery graham cracker crust, a zesty lemon cheesecake filling, and a luscious raspberry topping, they’re as refreshing as they are adorable. Whether you’re hosting a summer party or just treating yourself, these mini cheesecakes are the perfect way to indulge without ever turning on the oven.

Why You’ll Love This Recipe

  • No Oven Required: Perfect for warm days when you’d rather keep the kitchen cool.
  • Bite-Sized Bliss: Individual servings make these ideal for parties or portion control.
  • Tangy & Sweet: The lemon and raspberry combo is a match made in dessert heaven.
  • Make-Ahead Friendly: Prep them ahead of time for stress-free entertaining.
  • Easy & Elegant: Minimal effort, maximum wow factor!

Ingredients for No-Bake Mini Lemon Raspberry Cheesecakes

Here’s what you’ll need to create these delightful little treats:

For the Crust

  • Graham Cracker Crumbs: 1 cup (100g) for that classic, buttery crunch.
  • Granulated Sugar: 2 tablespoons (25g) to lightly sweeten the crust.
  • Unsalted Butter: 1/4 cup (60g), melted, to bind it all together.

For the Cheesecake Layer

  • Cream Cheese: 8 oz (225g), softened, for a rich and creamy base.
  • Heavy Cream: 1/2 cup (120ml), whipped to fluffy perfection.
  • Powdered Sugar: 1/4 cup (30g) to sweeten the filling.
  • Lemon Juice: 2 tablespoons (30ml) for a bright, tangy kick.
  • Lemon Zest: 1 teaspoon for an extra burst of citrus flavor.
  • Vanilla Extract: 1 teaspoon to round out the flavors.

For the Raspberry Topping

  • Raspberries: 1/2 cup (125g), fresh or frozen, for a fruity finish.
  • Granulated Sugar: 2 tablespoons (25g) to sweeten the topping.
  • Water: 1 tablespoon to help create the sauce.
  • Cornstarch: 1 teaspoon, mixed with a little water, to thicken the topping.

For Garnish (Optional)

  • Fresh raspberries
  • Lemon zest twists
  • Whipped cream

How to Make No-Bake Mini Lemon Raspberry Cheesecakes – Step by Step

Step 1: Prepare the Crust

  • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
  • Press about 1 tablespoon of the mixture into the bottom of each cavity in a mini cheesecake pan or lined muffin tin. Use the back of a spoon to compact it into a firm crust.
  • Pop the pan into the fridge to chill while you prepare the filling.

Step 2: Make the Cheesecake Layer

  • In a large bowl, beat the softened cream cheese until smooth and creamy.
  • Add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until everything is well combined and silky.
  • In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  • Spoon or pipe the cheesecake mixture over the chilled crusts, smoothing the tops.

Step 3: Prepare the Raspberry Topping

  • In a small saucepan, combine the raspberries, sugar, and water. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture starts to simmer.
  • In a small bowl, mix the cornstarch with a teaspoon of water to create a slurry. Stir the slurry into the raspberry mixture and cook for another 1–2 minutes until thickened.
  • Let the topping cool slightly before spooning it over the cheesecake layer.

Step 4: Chill and Serve

  • Refrigerate the mini cheesecakes for at least 2 hours, or until set.
  • Once set, carefully remove them from the pan and garnish with fresh raspberries, lemon zest twists, and a dollop of whipped cream if desired.

Tips for Perfect Mini Cheesecakes

  • Room Temperature Cream Cheese: Make sure your cream cheese is softened for a smooth, lump-free filling.
  • Chill Time is Key: Don’t rush the chilling process—it’s what gives the cheesecakes their perfect texture.
  • No Mini Cheesecake Pan? Use a muffin tin lined with cupcake liners for easy removal.
  • Customize the Topping: Swap raspberries for strawberries, blueberries, or even a mixed berry compote!

Serving & Storage Tips

  • Serve Chilled: These mini cheesecakes are best enjoyed straight from the fridge for a refreshing treat.
  • Make Ahead: Prepare the cheesecakes up to 2 days in advance, but wait to garnish until just before serving.
  • Storage: Store in an airtight container in the fridge for up to 3 days.

FAQ for No-Bake Mini Lemon Raspberry Cheesecakes

Can I freeze these mini cheesecakes?

  • Yes! Freeze them (without the topping) in an airtight container for up to 1 month. Thaw in the fridge before serving and add the topping fresh.

What if I don’t have fresh raspberries?

  • Frozen raspberries work just as well! Just cook them a little longer to release their juices.

Can I make this recipe in a full-size cheesecake pan?

  • Absolutely! Just adjust the chilling time to ensure the larger cheesecake sets properly.

Conclusion

These No-Bake Mini Lemon Raspberry Cheesecakes are everything you could want in a dessert: creamy, tangy, sweet, and oh-so-refreshing. With their crunchy graham cracker crust, velvety lemon filling, and fruity raspberry topping, they’re guaranteed to impress at any gathering—or just make your day a little brighter. So grab your mixing bowl and get ready to whip up some bite-sized bliss. You deserve it!

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