Description
These No Bake Lemon Raspberry Cheesecake Cups are a light and refreshing dessert that’s easy to make and perfect for summer! With a creamy, tangy lemon filling and a burst of fresh raspberry topping, these individual cups are a delightful treat that doesn’t require any baking. Ideal for parties, picnics, or just a sweet ending to your meal!
Ingredients
Scale
- 1 cup graham cracker crumbs (about 8–10 graham crackers crushed)
- 2 tablespoons sugar
- 1/4 cup butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream (or 1 cup whipped topping for a lighter version)
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice (about 1 lemon)
- Zest of 1 lemon
- 1/2 cup fresh raspberries (plus extra for topping)
Instructions
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are well coated and the mixture is slightly moist.
- Spoon about 2 tablespoons of the graham cracker mixture into the bottom of each serving cup or jar. Press down lightly to form a base. Set aside.
- In a separate bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until smooth and creamy.
- Add the heavy cream, vanilla extract, fresh lemon juice, and lemon zest. Continue to beat until the mixture is thick and well combined (about 3-4 minutes).
- Spoon or pipe the cheesecake mixture on top of the graham cracker crust in each cup, smoothing the top with a spatula.
- Refrigerate the cheesecake cups for at least 2-3 hours, or until set.
- Before serving, top with fresh raspberries and additional lemon zest, if desired.
- Serve chilled and enjoy!
Notes
- For a quicker version, you can use store-bought whipped topping instead of whipping your own heavy cream.
- You can make the cheesecake cups ahead of time and store them in the fridge for up to 2 days.
- For extra flavor, feel free to add a raspberry or lemon compote on top of the cheesecake before serving.
- If you prefer a more tangy flavor, increase the amount of lemon juice and zest.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg