Description
Creamy no-bake mini cheesecakes with a tangy lemon flavor and sweet raspberry topping, perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 tbsp sugar
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup heavy whipping cream
- 1/2 cup raspberry jam
- Fresh raspberries for garnish
Instructions
1. Prepare the Crust:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom of 12 cupcake liners in a muffin tin.
- In another bowl, beat cream cheese, powdered sugar, vanilla, lemon zest, and lemon juice until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
- Spoon the cheesecake filling over the crust in each liner. Refrigerate for at least 2 hours or until set.
- Top each cheesecake with a spoonful of raspberry jam and fresh raspberries before serving.
Notes
You can customize the seasonings to taste.