Description
Delightful no bake mini lemon raspberry cheesecakes bring zesty sunshine to sweet dessert dreams. Creamy layers of tangy lemon and smooth raspberry swirl create perfect bite-sized indulgence you’ll savor with pure summer bliss.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1 ½ cups (180 grams) fresh raspberries
- 1 cup (120 grams) graham cracker crumbs
Crust and Sweet Components:
- 4 tablespoons (57 grams) unsalted butter, melted
- ½ cup (100 grams) powdered sugar
- ¼ cup (50 grams) granulated sugar
- 2 tablespoons (25 grams) granulated sugar
Flavor and Texture Enhancers:
- ½ cup (120 milliliters) heavy whipping cream, cold
- 2 tablespoons (30 milliliters) fresh lemon juice
- 1 tablespoon (5 grams) lemon zest
- 1 teaspoon (5 milliliters) vanilla extract
- 1 tablespoon (8 grams) cornstarch
- 1 tablespoon (15 milliliters) water
Optional Garnish Ingredients:
- Fresh raspberries
- Lemon zest or slices
- Whipped cream
Instructions
- Craft a delectable foundation by blending graham cracker crumbs with melted butter and sugar, distributing this mixture evenly across muffin cup liners. Press the mixture firmly to create a compact base, then refrigerate while preparing subsequent layers.
- Transform cream cheese into a silky canvas by vigorously whipping it with powdered sugar, vanilla, lemon juice, and zest until achieving a luxurious, smooth consistency.
- Separately whip heavy cream until it forms elegant, stiff peaks, then delicately fold this airy mixture into the cream cheese base, ensuring a harmonious integration of textures.
- Carefully distribute the luscious filling over the chilled crust, using a spatula to create perfectly smooth surfaces. Return the mini cheesecakes to the refrigerator for a minimum of two hours to allow complete setting.
- Simultaneously develop a vibrant raspberry sauce by simmering fresh raspberries with sugar, cornstarch, and water. Cook the mixture until it thickens and raspberries naturally dissolve, approximately five minutes.
- Strain the raspberry compote through a fine-mesh sieve to eliminate seeds, then allow the sauce to cool completely to room temperature.
- Generously drizzle the cooled raspberry topping across each cheesecake, adding visual appeal and intense fruity flavor.
- Elevate the presentation by garnishing with fresh whole raspberries, optional whipped cream dollops, or delicate lemon zest sprinkles. Serve thoroughly chilled for maximum enjoyment.
Notes
- Boost graham cracker crust texture by toasting crumbs briefly in a skillet for a deeper, nuttier flavor before mixing with butter.
- Prevent cheesecake filling from becoming runny by ensuring cream cheese is completely room temperature and softened before mixing.
- Swap traditional graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Control raspberry sauce consistency by adjusting cornstarch amount – less for a runnier sauce, more for a thicker, more stable topping.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 22 g
- Sodium: 130 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg