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No Bake Mini Lemon Raspberry Cheesecakes

Creamy lemon cheesecakes with a raspberry swirl, served in individual portions with a graham cracker crust.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1/2 cup raspberry jam
  • Fresh raspberries for garnish

Instructions

1. Prepare the Crust:

  1. Mix graham cracker crumbs with melted butter and press into the bottom of 12 lined muffin tins.
  2. Beat cream cheese, sugar, lemon zest, lemon juice, and vanilla until smooth.
  3. In a separate bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
  4. Spoon cheesecake filling over crusts, leaving room for raspberry swirl.
  5. Warm raspberry jam slightly and drizzle over each cheesecake. Use a toothpick to swirl.
  6. Chill for at least 4 hours or until set. Garnish with fresh raspberries before serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally