No Bake Lemon Raspberry Cheesecake Cups

If you love cheesecake but don’t want the hassle of baking, you’re going to fall head over heels for these No Bake Lemon Raspberry Cheesecake Cups! These little beauties are bursting with fresh, tangy lemon flavor, and topped with sweet, juicy raspberries—an irresistible combo. Plus, they’re made in individual cups, so they’re perfect for portion control (if you can resist having more than one!). These cheesecake cups are creamy, smooth, and just sweet enough to satisfy your dessert cravings, without turning on the oven. Whether you’re hosting a gathering or treating yourself, these little bites of heaven are always a win.

Why You’ll Love No Bake Lemon Raspberry Cheesecake Cups

• Easy & No Bake: No need to turn on the oven or deal with complicated baking instructions. These cheesecake cups come together in just a few simple steps.
• Refreshing & Light: The zesty lemon flavor gives these cups a fresh and bright kick, while the creamy cheesecake balances it out perfectly.
• Individual Servings: Everything is portioned out in cute little cups, making them perfect for parties, picnics, or just a special treat for yourself.
• Fresh & Fruity: The raspberry topping adds a pop of sweetness and color, making these cups as beautiful as they are delicious.
• Perfect for Any Occasion: Whether it’s a casual dinner, a holiday gathering, or a special treat, these no-bake cheesecake cups are perfect for any event.

Ingredients in No Bake Lemon Raspberry Cheesecake Cups

Here’s what you’ll need to make these delightful little cheesecake cups:

• Cream Cheese: The base of the cheesecake filling—use full-fat for the creamiest texture.
• Heavy Whipping Cream: To make the filling light and fluffy.
• Powdered Sugar: Sweetens the filling just enough without being overly sweet.
• Vanilla Extract: Adds depth to the flavor and enhances the cheesecake filling.
• Lemon Juice: Fresh lemon juice is a must for that bright, citrusy zing.
• Graham Cracker Crumbs: For the buttery, crunchy crust at the bottom of each cup.
• Butter: To bind the graham cracker crumbs together and make the crust firm.
• Raspberries: Fresh raspberries for the perfect sweet and tart topping.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Ready to make these little cheesecake cups? Let’s get started!

Step 1: Prepare the Crust

In a bowl, mix the graham cracker crumbs with melted butter. Stir until the crumbs are well coated. Divide the crumb mixture evenly among your serving cups, pressing down gently to form a firm crust layer at the bottom. Place the cups in the refrigerator to set while you make the cheesecake filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Add the powdered sugar, vanilla extract, and fresh lemon juice. Beat until everything is well combined.

In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the airiness of the whipped cream. The result should be a light and fluffy filling.

Step 3: Assemble the Cups

Remove the cups from the fridge, and spoon the cheesecake mixture on top of the graham cracker crust in each cup. Smooth the top with a spatula to make it even.

Step 4: Add the Raspberries

Top each cheesecake cup with a few fresh raspberries. You can arrange them however you like—whether it’s a single raspberry on top of each or a few clustered together.

Step 5: Chill & Serve

Place the cups back in the refrigerator and let them chill for at least 2 hours, or until the cheesecake filling is firm and set. You can also make them the night before and let them set overnight!

How to Serve No Bake Lemon Raspberry Cheesecake Cups

• Chilled: These cups are best served chilled, so make sure to store them in the fridge until ready to serve.
• With Extra Fruit: Feel free to add more fresh berries on top or even a drizzle of raspberry sauce for an extra pop of flavor.
• As a Party Dessert: These individual cups are perfect for serving at parties or gatherings because they’re easy to grab and eat—no cutting required!
• With a Dollop of Whipped Cream: Top them with a little extra whipped cream for a creamy finish.
• Garnished with Mint: A sprig of fresh mint can make these cups look even more elegant!

Additional Tips

• Use Full-Fat Cream Cheese: For the creamiest, richest filling, opt for full-fat cream cheese. Low-fat options can work but might alter the texture slightly.
• Make It Gluten-Free: If you need a gluten-free version, simply swap the graham crackers for gluten-free graham cracker crumbs or another gluten-free cookie.
• Flavor Variations: Want to change it up? Try using different fruits like blueberries, blackberries, or even a strawberry topping instead of raspberries!
• Make Ahead: These cheesecake cups can be made a day or two ahead, making them a great option for prepping in advance.

Nutrition Facts

Servings: 6 cups
Calories per serving: 300
Total Fat: 22g
Saturated Fat: 12g
Cholesterol: 55mg
Sodium: 120mg
Total Carbohydrates: 24g
Dietary Fiber: 1g
Sugars: 18g
Protein: 3g

Preparation Time

• Prep Time: 20 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 20 minutes

FAQ Section

Q1: Can I use a different fruit for topping?
A1: Yes! You can swap the raspberries for any other fruit you like—blueberries, strawberries, blackberries, or even sliced kiwi would work beautifully.

Q2: Can I make this dessert ahead of time?
A2: Yes! These cheesecake cups need to chill for at least 2 hours, so they’re perfect for making ahead. You can prepare them the night before and let them set overnight.

Q3: Can I use a store-bought crust?
A3: Absolutely! If you’re in a pinch, you can buy pre-made graham cracker crusts. Just crumble them up and use them in place of homemade graham cracker crumbs.

Q4: How long will these cheesecake cups last in the fridge?
A4: They will last up to 3 days in the fridge. Make sure to cover them tightly to keep them fresh!

Q5: Can I use regular sugar instead of powdered sugar?
A5: It’s best to use powdered sugar, as it will give the filling a smoother texture. Regular sugar may cause a gritty texture.

Q6: Can I freeze these cheesecake cups?
A6: While it’s not ideal for the texture, you can freeze them for up to 1 month. Just make sure to wrap them tightly and thaw in the fridge before serving.

Q7: Can I add a layer of lemon curd?
A7: Yes! A thin layer of lemon curd between the crust and the cheesecake filling would add a wonderful citrus punch.

Q8: Can I use whipped topping instead of whipped cream?
A8: You can, but fresh whipped cream will give the dip a more natural taste and texture. If you use whipped topping, be sure to fold it in gently to keep the texture light.

Q9: Can I use a different type of cracker for the crust?
A9: Yes! You can use digestive biscuits, shortbread cookies, or even coconut macaroons for a twist on the classic crust.

Q10: Can I make these cheesecake cups without lemon?
A10: Absolutely! You can skip the lemon and add a bit of vanilla extract for a more traditional cheesecake flavor or use other citrus like lime.

Conclusion

These No Bake Lemon Raspberry Cheesecake Cups are everything you want in a dessert—light, creamy, and just the right amount of sweetness. They come together quickly and easily, and with a pop of fresh fruit on top, they’re as pretty as they are delicious. Perfect for any occasion, these cups will become your new go-to treat when you need something sweet, refreshing, and totally irresistible! Enjoy!

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