No-Bake Mini Lemon Raspberry Cheesecakes

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No-Bake Mini Lemon Raspberry Cheesecakes

Refreshing, creamy, tangy & perfect for spring or summer!

Introduction

These No-Bake Mini Lemon Raspberry Cheesecakes are the ultimate treat—light, creamy, and bursting with citrusy flavor balanced by sweet, tart raspberries. Easy to make and perfect for gatherings, these no-bake beauties require no oven time, making them ideal for warm weather or quick prep days. Whether you’re hosting a tea party, bridal shower, or family BBQ, these little cheesecakes are sure to impress.

Ingredients

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar

For the cheesecake filling:

  • 12 oz (340g) cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup heavy whipping cream (cold)

For topping:

  • 1 cup fresh raspberries
  • Optional: extra lemon zest, mint leaves, or a drizzle of raspberry sauce

Instructions

Step 1: Make the crust

  1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
  2. Stir until evenly coated and resembles wet sand.
  3. Press about 2 tablespoons of the mixture into each cupcake liner or mini jar, pressing down firmly. Chill in the fridge while you prepare the filling.

Step 2: Make the filling

  1. In a large mixing bowl, beat cream cheese until smooth.
  2. Add powdered sugar, lemon juice, lemon zest, and vanilla. Beat until fluffy.
  3. In a separate bowl, whip the cold heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until smooth and airy.

Step 3: Assemble

  1. Spoon or pipe the cheesecake filling over each crust.
  2. Smooth tops with a spoon or offset spatula.
  3. Top with fresh raspberries and optional lemon zest or mint.

Step 4: Chill

  • Refrigerate at least 4 hours or overnight until set.

Formation & Serving Suggestions

You can form these in:

  • Cupcake liners for easy servings
  • Mini mason jars for a rustic look
  • Silicone molds for elegant shapes
    Top each one with a single raspberry or pile on a few with a sprinkle of lemon zest for brightness. Perfect with iced tea or lemonade.

A Brief History

Cheesecake can be traced back to Ancient Greece, but the modern version we know today evolved in the United States. No-bake cheesecakes rose to popularity mid-20th century thanks to instant gelatin and home refrigeration, offering an easy, oven-free alternative that still delivered indulgent flavor.

Benefits

  • No oven required – stays cool in the kitchen
  • Portion control – perfect single servings
  • Make-ahead friendly – great for events
  • Kid-friendly – no raw eggs or baking

Nutrition (Approximate per mini cheesecake)

  • Calories: 210
  • Fat: 16g
  • Sugar: 9g
  • Carbs: 14g
  • Protein: 3g
    (Values may vary based on size and toppings.)

For the Lemon Raspberry Lovers

This recipe is a love letter to those who crave the zing of citrus and the brightness of fresh berries. Lemon and raspberry are a match made in heaven—tangy, sweet, and sophisticated. These mini cheesecakes are their perfect showcase.

Conclusion

Whether you’re new to no-bake desserts or a cheesecake enthusiast, these Mini Lemon Raspberry Cheesecakes are sure to win hearts. Elegant yet simple, refreshing yet rich—they’re a perfect way to celebrate the flavors of spring and summer.

Love cheesecake? Try adding blueberries, mango, or even chocolate swirls for fun twists!

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