Description
These No Bake Mini Lemon Raspberry Cheesecakes are a refreshing and creamy dessert that’s perfect for any occasion. With a buttery graham cracker crust, a smooth cream cheese filling, tangy lemon curd, and fresh raspberries, they’re a sweet treat that doesn’t require baking!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup lemon curd
- 1/2 cup fresh raspberries
- Whipped cream, for garnish
Instructions
- In a small bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
- Press mixture into the bottom of mini cheesecake pans or muffin tins to form the crust.
- In a medium bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing until creamy.
- Spoon cream cheese mixture onto the crusts, smoothing the tops.
- Refrigerate for at least 2 hours or until set.
- Top each mini cheesecake with a spoonful of lemon curd and fresh raspberries.
- Garnish with whipped cream before serving.
Notes
- For a smoother filling, make sure the cream cheese is softened before beating.
- If you don’t have mini cheesecake pans, muffin tins work perfectly for individual servings.
- If you prefer a sweeter version, increase the powdered sugar in the filling to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes