Go Back
No-bake desserts have taken the culinary world by storm, becoming a popular choice in modern kitchens. Their charm lies in their simplicity and the ease with which they can be prepared. With no need for an oven, no-bake treats allow you to whip up something delightful in a fraction of the time. Among the myriad of no-bake options, mini cheesecakes stand out, particularly when infused with the vibrant flavors of lemon and raspberry.

No-Bake Mini Lemon Raspberry Cheesecakes – Easy, Creamy & Irresistible!

Indulge in the summer sweetness of No-Bake Mini Lemon Raspberry Cheesecakes! These creamy delights combine zesty lemon and sweet-tart raspberries for a refreshing dessert that’s both easy to make and irresistibly delicious. Perfect for any occasion, they're sure to impress your guests or satisfy your sweet cravings. Discover how to create this stunning treat with simple step-by-step instructions. Your taste buds will thank you! #NoBakeDesserts #Cheesecakes #SummerTreats #LemonRaspberry #EasyRecipes
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

8 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

Zest of 1 lemon

1/4 cup fresh lemon juice

1 cup heavy whipping cream

For the raspberry topping:

1 cup fresh raspberries

2 tablespoons sugar

1 teaspoon lemon juice

Instructions
 

Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.

    Form the Crust: Spoon the crumb mixture into the bottoms of mini cheesecake cups or a muffin tin lined with cupcake liners. Press down firmly to form an even crust. Place in the refrigerator to set while you prepare the filling.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, vanilla extract, lemon zest, and lemon juice. Beat until well combined and there are no lumps.

        Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined and creamy.

          Assemble the Cheesecakes: Spoon the cheesecake filling over the prepared crusts, smoothing the tops with a spatula. Tap the cups gently on the counter to remove any air bubbles. Cover and refrigerate for at least 4 hours or until set.

            Prepare the Raspberry Topping: In a small saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice. Cook for about 5 minutes, stirring gently until the raspberries break down and the mixture thickens slightly. Remove from heat and allow to cool.

              Serve: Once the cheesecakes are set, top each one with a spoonful of the raspberry topping. You can garnish with a fresh raspberry and a sprig of mint if desired. Enjoy your delightful no-bake mini cheesecakes!

                Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12