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
Units
Scale
- 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
