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
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.
Notes
- You can prepare these cheesecake cups up to a day in advance.
- For added flavor, drizzle with raspberry sauce before serving.
- Substitute Greek yogurt for a lighter dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
