Description
These No Bake Lemon Raspberry Cheesecake Cups are a sweet and tangy dessert perfect for any occasion! With a buttery graham cracker crust, creamy cheesecake filling, and fresh raspberries on top, they’re sure to be a crowd-pleaser. Plus, they’re super easy to make with no oven required!
Ingredients
Scale
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For the Crust:
- 1 cup graham cracker crumbs – provides the buttery, crumbly base
- 3 tbsp melted butter – binds the crumbs together
- 2 tbsp sugar – adds a touch of sweetness to the crust
For the Cheesecake Filling:
- 8 oz cream cheese, softened – creates the smooth, creamy texture
- 1/2 cup powdered sugar – sweetens the filling
- 2 tbsp lemon zest – adds bright citrus flavor
- 1/4 cup fresh lemon juice – brings tartness and balances the sweetness
- 1 cup whipped cream – lightens and fluffs up the filling
For the Topping:
- Fresh raspberries – sweet-tart topping to complement the cheesecake
- Whipped cream (optional) – for an extra creamy topping
- Lemon slices or mint leaves (optional, for garnish) – to add a finishing touch
Instructions
- Prepare the Crust:
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Stir until the mixture resembles wet sand.
- Press the mixture into the bottom of your cups or jars using a spoon, forming a compact, even crust.
- Make the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese, powdered sugar, lemon zest, and lemon juice until smooth and creamy.
- Gently fold in the whipped cream, creating a light and airy texture.
- Assemble the Cups:
- Layer the graham cracker crust with the cheesecake filling, spreading it evenly.
- Top with fresh raspberries and optionally add a dollop of whipped cream.
- Chill and Serve:
- Refrigerate the cups for at least 2-3 hours to allow the filling to set.
- Garnish with lemon slices or mint leaves before serving, if desired.
Notes
- Variations/Substitutions: You can swap raspberries for blueberries, strawberries, or even blackberries. For a gluten-free version, use gluten-free graham crackers. Coconut cream can be used as a dairy-free alternative to whipped cream for a vegan version.
- Adjust the lemon zest and juice to your preference if you prefer a stronger or milder citrus flavor.
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 310
- Sugar: 22g
- Sodium: 120mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg