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No Bake Mini Lemon Raspberry Cheesecakes Recipe

No Bake Mini Lemon Raspberry Cheesecakes Recipe
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★★★★★

5 from 27 reviews

These No Bake Mini Lemon Raspberry Cheesecakes are the perfect refreshing and tangy dessert, combining a zesty lemon cream cheese filling with a buttery graham cracker crust and a sweet raspberry topping. Easy to prepare with no oven required, these mini cheesecakes are ideal for parties, gatherings, or a delightful treat any time of the year.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted

Cheesecake Filling

  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup fresh lemon juice
  • Zest of 1 lemon
  • 1 cup heavy cream

Raspberry Topping

  • 1 cup fresh raspberries
  • 2 tablespoons sugar (for raspberries)

Instructions

  1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and have a texture similar to wet sand.
  2. Form the crust base: Line a muffin tin with paper muffin liners. Press about 1 tablespoon of the graham cracker mixture into the bottom of each liner firmly using the back of a spoon. Set aside while preparing the filling.
  3. Beat the cream cheese: In a separate mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy without lumps.
  4. Add flavorings and sweetener: Gradually add the powdered sugar, vanilla extract, fresh lemon juice, and lemon zest to the cream cheese. Mix continuously until all ingredients are fully incorporated and the mixture is smooth.
  5. Whip the cream: In another bowl, whip the heavy cream with a mixer until stiff peaks form. Be careful not to overwhip.
  6. Combine whipped cream and cream cheese mixture: Gently fold the whipped cream into the lemon cream cheese mixture using a spatula until well combined but still light and fluffy.
  7. Fill the crusts: Spoon the lemon cheesecake filling into each muffin liner almost to the top and smooth the surfaces with a rubber spatula.
  8. Prepare raspberry topping: In a small saucepan over medium heat, combine the fresh raspberries and 2 tablespoons sugar. Stir gently until raspberries soften and begin to release juices, about 3 to 5 minutes. Remove from heat and allow to cool slightly.
  9. Add raspberry topping: Once cooled, spoon the raspberry mixture evenly over each mini cheesecake.
  10. Chill and set: Cover the muffin tin with plastic wrap and refrigerate for at least 2 hours, allowing the cheesecakes to firm up.
  11. Serve: After setting, carefully remove the mini cheesecakes from the tin and serve chilled for a refreshing dessert treat.

Notes

  • Make sure the cream cheese is softened at room temperature for smooth mixing.
  • Use fresh lemon juice and zest for the best flavor.
  • Chilling the cheesecakes for longer than 2 hours can enhance firmness and flavor melding.
  • The raspberry topping can be substituted with fresh raspberries if preferred.
  • For easier removal, freeze cheesecakes for 15 minutes before taking them out of the tin.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Keywords: No bake cheesecake, mini cheesecakes, lemon cheesecake, raspberry topping, easy dessert, summer dessert

Find it online: https://tastewithamy.com/no-bake-mini-lemon-raspberry-cheesecakes-recipe/