Buttery graham cracker crust layered with silky lemon cheesecake filling, a vibrant swirl of raspberry purée, and a touch of sea salt—these mini no-bake bites are tangy, creamy, and perfectly portioned for a refreshing dessert explosion.
Why You’ll Love This Recipe
These mini cheesecake bites are everything a dessert lover craves: tangy citrus, fruity swirls, creamy texture, and a crisp graham cracker base. Perfect for warm weather, entertaining, or a quick no-bake treat, they are individually portioned and easy to serve. Their vibrant appearance and refreshing flavor make them ideal for picnics, parties, or afternoon tea.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Lemon Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Raspberry Swirl:
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Optional Garnish:
- Flaky sea salt
- Fresh mint leaves
Directions
- Line a muffin tin with parchment strips or silicone liners for easy removal.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the bottoms of each cavity. Chill for 10 minutes.
- In a mixing bowl, beat cream cheese until smooth. Add condensed milk, lemon juice, zest, and vanilla; mix until creamy.
- Spoon the cheesecake filling over the chilled crusts and smooth the tops.
- For the raspberry swirl, heat raspberries, sugar, and lemon juice until softened. Mash and strain to remove seeds.
- Drop small spoonfuls of raspberry sauce onto each cheesecake and swirl with a toothpick.
- Chill at least 4 hours or overnight until firm.
- Garnish with flaky sea salt and mint before serving if desired.
Servings and timing
This recipe yields approximately 12 mini cheesecake bites.
Preparation takes around 25 minutes, plus at least 4 hours of chilling time for the best set and flavor.
Variations
- Crust Alternatives: Use crushed Biscoff cookies, Oreos, or digestive biscuits instead of graham crackers.
- Berry Substitution: Swap raspberries with strawberries, blueberries, or blackberries for a different fruit twist.
- Citrus Twist: Add orange or lime zest for a different citrus dimension.
- Whipped Topping: Top with whipped cream or a dollop of lemon curd for extra richness.
- Mini Tart Shells: Assemble in mini tart pans or silicone molds for an elevated presentation.
Storage/Reheating
Store cheesecake bites in an airtight container in the refrigerator for up to 5 days.
They can be frozen for up to 1 month—just thaw in the refrigerator before serving.
These no-bake treats are best enjoyed cold. Reheating is not recommended as it compromises the texture.
FAQs
Can I make these cheesecake bites ahead of time?
Yes, they can be made a day or two in advance and stored in the refrigerator until ready to serve.
Do I need to bake the crust?
No, the crust sets in the refrigerator and does not require baking.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for optimal flavor, but bottled lemon juice can be used in a pinch.
What if I don’t have muffin liners?
Use parchment paper strips to lift the cheesecake bites out easily or use silicone molds.
Can I skip the raspberry swirl?
Yes, the swirl is optional. You can also use a store-bought raspberry sauce to save time.
Is it okay to use frozen raspberries?
Absolutely. Thaw them before cooking down for the swirl.
How do I know when they’re set?
They should be firm to the touch and not jiggle when moved. Chilling overnight ensures the best set.
Can I add gelatin to make them firmer?
Yes, a small amount of dissolved gelatin can help firm the cheesecake if you prefer a denser texture.
How do I avoid lumps in the filling?
Make sure the cream cheese is fully softened and beat well before adding other ingredients.
Are these gluten-free?
Only if gluten-free graham crackers are used in the crust. Otherwise, the filling itself is gluten-free.
Conclusion
Mini Lemon Raspberry Cheesecake Bites are a delightful, make-ahead dessert that balances sweet, tart, and creamy flavors in every bite. Easy to prepare and perfectly portioned, they are ideal for entertaining or indulging in a light, refreshing treat. With endless variations and a no-bake approach, this recipe is sure to become a go-to favorite.
Print
Mini Lemon Raspberry Cheesecake Bites
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes plus chilling
- Yield: 12 mini cheesecake bites 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Buttery graham cracker crust layered with silky lemon cheesecake filling, a vibrant swirl of raspberry purée, and a touch of sea salt—these mini no-bake bites are tangy, creamy, and perfectly portioned for a refreshing dessert explosion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
- Optional: Flaky sea salt
- Optional: Fresh mint leaves
Instructions
- Line a muffin tin with parchment strips or silicone liners for easy removal.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the bottoms of each cavity. Chill for 10 minutes.
- In a mixing bowl, beat cream cheese until smooth. Add condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until creamy and well combined.
- Spoon the cheesecake filling over the chilled crusts and smooth the tops.
- For the raspberry swirl, heat raspberries, sugar, and lemon juice in a small saucepan until softened. Mash the mixture and strain to remove seeds.
- Drop small spoonfuls of raspberry sauce onto each cheesecake bite and swirl gently with a toothpick.
- Chill at least 4 hours or overnight until firm.
- Garnish with flaky sea salt and fresh mint leaves before serving if desired.
Notes
- Ensure cream cheese is fully softened for a smoother filling.
- Use silicone muffin molds for easiest release.
- Can be made 1–2 days in advance and stored in the fridge.
- Seedless raspberry jam can be used as a shortcut for the swirl.
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
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