If you’re looking for a bright, fresh, and downright dreamy dessert, these No Bake Lemon Raspberry Cheesecake Cups are about to be your new obsession. Each cup layers a buttery graham crust, velvety lemon cheesecake filling, and juicy raspberries—no oven required! This is the sort of individual treat that feels elegant yet requires almost no effort, and every spoonful bursts with creamy, citrusy-tart flavor. Whether you’re prepping for a summer get-together or just craving something special (but easy) to end a weeknight meal, these cups never disappoint.

No Bake Lemon Raspberry Cheesecake Cups Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about combining classic, pantry-friendly ingredients to create a dessert that’s both uncomplicated and irresistible. Each component brings something essential, from a crisp base to a perfectly tangy, silky filling, and vibrant fruit on top.

Graham cracker crumbs: These form the crunchy base layer, giving every bite that familiar cheesecake texture.
Granulated sugar: Adds just enough sweetness to balance the graham crackers and boost the crust flavor.
Unsalted butter, melted: Holds the crust together and adds savory richness to the base.
Cream cheese, softened: The soul of the cheesecake filling, delivering signature tang and creamy luxury.
Powdered sugar: Dissolves seamlessly into the filling, sweetening it without any graininess.
Vanilla extract: Rounds out the lemon and raspberry with a warmth that only vanilla can offer.
Fresh lemon juice: Brightens up the filling with lively, authentic citrus flavor.
Lemon zest: Intensifies the lemony notes and adds sunshiny aroma to every spoonful.
Heavy whipping cream, cold: Whipped and folded in, it makes the filling delightfully airy and light.
Fresh raspberries: Their tartness and juiciness contrast beautifully with the creamy cheesecake.
Extra raspberries and lemon zest for garnish: For a show-stopping, colorful finish that looks as fresh as it tastes.

How to Make No Bake Lemon Raspberry Cheesecake Cups

Step 1: Prepare the Graham Cracker Crust

In a small bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Give it a good stir until everything’s evenly moistened and the mixture is the texture of wet sand. Scoop about two spoonfuls into each of your serving cups and gently press them down to form a firm, even bottom layer—no baking necessary! This is the base that holds up all that luscious filling.

Step 2: Make the Lemon Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until it’s ultra-smooth and creamy, so your cheesecake filling won’t have any lumps. Add in the powdered sugar, vanilla extract, fresh lemon juice, and lemon zest. Continue mixing until the ingredients are well combined and the filling is rich with tangy sweetness and the subtle perfume of lemon.

Step 3: Whip the Cream

Pour the cold heavy whipping cream into a separate clean bowl, and whip it—either by hand or with a mixer—until stiff peaks form. This step is the secret to giving your No Bake Lemon Raspberry Cheesecake Cups their heavenly, mousse-like texture. Take care not to overwhip; you want the cream to be fluffy, not grainy.

Step 4: Fold and Layer

Gently fold the freshly whipped cream into your lemony cream cheese base. Go slow to keep the filling light and airy. Spoon or pipe this dreamy cheesecake mixture evenly into each prepared cup, right on top of the crusts. There’s no need for perfection—the slightly swirled look makes each one feel even more homemade and inviting.

Step 5: Add Raspberries and Chill

Top each cup with a handful of plump, fresh raspberries, letting them nestle lightly in the cheesecake layer. Slide the cups into the refrigerator and let them chill for at least 2 hours. This not only firms up the filling but also lets the flavors mingle and deepen.

Step 6: Garnish and Serve

Right before serving, crown each cup with extra raspberries and a scatter of lemon zest. If you’re feeling extra decadent, a drizzle of raspberry sauce is absolutely delicious. These stunning, sunshine-bright cups are now ready to wow your guests or satisfy your own sweet tooth.

How to Serve No Bake Lemon Raspberry Cheesecake Cups

Garnishes

For a finish as delightful to the eye as it is to the palate, always add a few extra fresh raspberries and a sprinkle of finely grated lemon zest on each cup just before serving. A little dusting of powdered sugar or a sprig of mint can take these over the top, too! If you want to make them even more elegant, a light drizzle of raspberry coulis gives a bakery-worthy flair.

Side Dishes

While these cheesecake cups can absolutely stand alone, they’re gorgeous beside a plate of crisp almond biscotti or delicate butter cookies. For brunch or a tea party, pair them with a bright fruit salad or even a glass of sparkling lemonade to echo the zesty lemon notes and keep things light and refreshing.

Creative Ways to Present

No Bake Lemon Raspberry Cheesecake Cups are wonderfully versatile for presentation. Serve them in elegant stemless wine glasses, rustic mason jars, or even little espresso cups for a mini dessert bar at parties. You can also assemble them in a large trifle bowl for a striking, serve-yourself centerpiece—just layer everything as you normally would.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, just cover each cup with plastic wrap or a tight-fitting lid and store them in the refrigerator. They’ll stay beautifully fresh and creamy for up to three days, making them perfect for prepping ahead or savoring a sweet treat all week long.

Freezing

Yes, you can freeze these No Bake Lemon Raspberry Cheesecake Cups for future cravings! Wrap each cup well in plastic and then foil, or transfer to an airtight container. They will keep well for about a month. Thaw them overnight in the fridge for the best texture.

Reheating

No need to reheat—just remove from the fridge (or thaw, if frozen) and they’re ready to enjoy. In fact, these cups are at their best when served chilled, as the cold makes the cheesecake filling extra refreshing and luscious.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! If fresh raspberries aren’t available, frozen ones work. Just thaw and drain them well before layering so the extra moisture doesn’t make the cheesecake soggy.

What if I don’t have individual serving cups?

No worries! You can make the recipe as a single no bake cheesecake in an 8×8-inch baking pan. Slice and serve with a spatula, or spoon out rustic portions into bowls.

How far ahead can I make these?

These No Bake Lemon Raspberry Cheesecake Cups can be made up to 24 hours ahead. Prep and assemble, then store covered in the fridge until you’re ready to garnish and serve.

Is there a lighter version of this dessert?

Yes! For a slightly lighter take, try replacing half of the cream cheese with thick Greek yogurt. It makes the filling a bit tangier and reduces the overall richness, while keeping the creamy texture everyone loves.

Can I make this recipe gluten-free?

Definitely! Just swap in your favorite gluten-free graham crackers for the base. The rest of the recipe remains the same, so your gluten-free friends can enjoy these treats right alongside everyone else.

Final Thoughts

There’s something magical about how quick, easy, and absolutely delicious these No Bake Lemon Raspberry Cheesecake Cups are. The combination of creamy filling, vibrant berries, and zingy lemon is pure joy in every bite. Give this recipe a try—once you taste them, you’ll want to make them again and again for every occasion or simply as a sweet pick-me-up!

No Bake Lemon Raspberry Cheesecake Cups Recipe

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4.9 from 28 reviews

Author: admin
Total Time: 2 hours 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the refreshing flavors of summer with these delightful No Bake Lemon Raspberry Cheesecake Cups. Creamy cheesecake filling with a hint of lemon, fresh raspberries, and a buttery graham cracker crust make these individual desserts a perfect treat.

Ingredients

Scale

Graham Cracker Crust:

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

Cheesecake Filling:

8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 cup heavy whipping cream, cold

Additional:

1 cup fresh raspberries
Extra raspberries and lemon zest for garnish

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Instructions

Graham Cracker Crust: In a small bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press mixture into serving cups.
Cheesecake Filling: Beat cream cheese until smooth. Add powdered sugar, vanilla extract, lemon juice, and lemon zest. In a separate bowl, whip heavy cream and fold into cream cheese mixture.
Assembly: Spoon or pipe cheesecake filling over crust. Top with raspberries and refrigerate for 2 hours. Garnish before serving.