No Bake Lemon Raspberry Cheesecake Cups

These delicious cheesecake cups consist of several simple components:

Crust Ingredients:

• 1 cup graham cracker crumbs
• 3 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted

Cheesecake Filling:

• 8 ounces (225g) cream cheese, softened
• ½ cup powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• ½ cup heavy whipping cream, cold

Raspberry Compote or Fresh Raspberry Layer:

• 1 cup fresh or frozen raspberries
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• Optional: ½ teaspoon cornstarch mixed with 1 teaspoon water (for thickening)

Toppings (Optional):

• Whipped cream
• Lemon zest curls
• Extra fresh raspberries
• Mint leaves for garnish

Instructions

Follow these easy steps to create your No-Bake Lemon Raspberry Cheesecake Cups:

• Step 1: Make the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Spoon about 2 tablespoons of the mixture into the bottom of each serving glass or jar. Press gently with the back of a spoon to form a solid base layer.
• Step 2: Prepare the Filling: In a large bowl, beat together cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla until smooth and creamy. In a separate bowl, whip the cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until combined.
• Step 3: Make the Raspberry Compote (Optional): Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Stir and simmer for 5-7 minutes until the berries break down. If desired, stir in the cornstarch slurry and cook for an additional 1-2 minutes until thickened. Let it cool completely.
• Step 4: Assemble the Cups: Spoon or pipe the lemon cheesecake filling over the crust layer in each cup. Add a spoonful of raspberry compote (or fresh raspberries) on top. Repeat for multiple layers if your glasses are tall.
• Step 5: Chill and Garnish: Chill the assembled cups in the fridge for at least 2 hours to set. Before serving, top with whipped cream, lemon zest curls, fresh raspberries, and mint leaves if desired.

Frequently Asked Questions (FAQs)

1. Can I use store-bought cheesecake filling instead of making it from scratch?

Yes, you may use store-bought cheesecake filling to save time, but homemade provides a fresher taste.

2. How long will these cheesecake cups last in the fridge?

These cheesecake cups will last about 3-4 days in the refrigerator when covered properly.

3. Can I replace raspberries with another fruit?

Absolutely! You can substitute with strawberries, blueberries, or any fruit you prefer.

4. Is it necessary to use cornstarch in the raspberry compote?

No, it’s not necessary but adding cornstarch can help thicken the compote for a more satisfying texture.

5. Can I freeze these cheesecake cups?

While not recommended for the crust, you can freeze the filling in airtight containers for up to a month. Just be sure to allow it to thaw in the fridge before serving.

Conclusion

This No-Bake Lemon Raspberry Cheesecake Cups recipe is undoubtedly a delightful treat that combines ease with exquisite flavor. With its creamy texture, refreshing taste, and simple preparation, it’s bound to impress anyone you serve it to. Make sure to give it a try for your next gathering, dessert table, or simply to satisfy your sweet tooth!