These no-bake mini cheesecakes are a delightful combination of tangy lemon and sweet raspberry, layered over a buttery graham cracker crust. With their vibrant swirls, creamy texture, and refreshing flavor, they make an elegant dessert for spring brunches, summer picnics, or any occasion that calls for a light yet indulgent treat.

Why You’ll Love This Recipe

These cheesecakes are easy to make, require no oven, and combine the brightness of lemon with the fruitiness of raspberry in each perfectly portioned bite. The whipped filling is creamy and rich without being heavy, and the graham cracker crust adds just the right amount of crunch. Their beautiful swirled tops also make them visually stunning for serving at gatherings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup graham cracker crumbs
3 tablespoons melted butter
16 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup heavy whipping cream
1/3 cup raspberry jam or puree
Fresh raspberries, for garnish
Lemon zest curls, for garnish
Whipped cream, for topping

directions

In a bowl, mix the graham cracker crumbs and melted butter until evenly combined.
Press the mixture into the bottoms of silicone muffin cups or a lined muffin tin to create a firm crust. Chill in the refrigerator for 15 minutes.
In a separate bowl, beat the softened cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until well combined and creamy.
In another bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.
Spoon the cheesecake filling into the prepared crusts, filling each nearly to the top.
Drop small spoonfuls of raspberry jam or puree on top of each and swirl with a toothpick to create a marbled effect.
Chill the cheesecakes in the refrigerator for at least 4 hours, or until firm.
Before serving, pipe or spoon whipped cream on top and garnish with a fresh raspberry and lemon zest curls.

Servings and timing

Servings: 12 mini cheesecakes
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: Approximately 4 hours 25 minutes

Variations

Crust Options: Substitute graham crackers with crushed vanilla wafers or Biscoff cookies for a different flavor profile.
Fruit Swirls: Swap raspberry with blueberry, blackberry, or strawberry puree for variety.
Citrus Variations: Use lime or orange juice and zest for a different citrus note.
Low Sugar Option: Use a sugar substitute in both the filling and fruit swirl to reduce sweetness.
Tart Shells: Make them in pre-baked tart shells instead of muffin tins for a more elegant presentation.

storage/reheating

Store the cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze without the whipped cream topping for up to 1 month. Thaw overnight in the fridge before serving. These cheesecakes are best enjoyed cold and do not require reheating.

FAQs

Can I use store-bought lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

How do I make raspberry puree?

Blend fresh or frozen raspberries and strain out the seeds for a smooth puree.

Can I use low-fat cream cheese?

Yes, but the texture may be slightly softer than with full-fat cream cheese.

How do I prevent the crust from falling apart?

Make sure to press the crumb mixture firmly into the molds and chill thoroughly before adding the filling.

Can I make these in advance?

Yes, prepare them the day before and store in the refrigerator until ready to serve.

Do I have to use whipped cream for topping?

No, the cheesecakes are delicious without it, but whipped cream adds a nice decorative and creamy touch.

Can I use a piping bag for the filling?

Yes, piping the filling can give a cleaner finish and help with even distribution.

How do I ensure the filling is smooth?

Soften the cream cheese well before mixing and whip until no lumps remain.

Can I use jam instead of puree?

Yes, raspberry jam works perfectly and is easier to use for swirling.

What’s the best way to remove them from the molds?

Use silicone molds for easy release or line muffin tins with paper liners for simple removal.

Conclusion

Mini Raspberry Swirl Lemon Cheesecakes offer a refreshing burst of flavor in a perfectly portioned, no-bake dessert. With their silky lemon filling, fruity raspberry swirls, and crisp crust, they are as beautiful as they are delicious—ideal for warm-weather entertaining or anytime you want a light, crowd-pleasing treat.