Description
Creamy no-bake mini cheesecakes with a graham cracker crust, bright lemon flavor, and swirls of raspberry, topped with whipped cream and fresh garnishes.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup lemon juice
- 1 tablespoon lemon zest
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup raspberry preserves (strained for smoothness)
- Fresh raspberries and lemon zest curls for garnish
Instructions
- Line a muffin tin with paper liners or use silicone molds for easy removal.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon into each mold, pressing down firmly to form the base. Chill for 10 minutes.
- In a large mixing bowl, beat cream cheese until smooth. Add sour cream, lemon juice, lemon zest, powdered sugar, and vanilla. Mix until creamy and well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the cheesecake batter.
- Spoon the filling evenly over the crusts. Add small dollops of raspberry preserves and swirl with a toothpick or skewer for a marbled effect.
- Freeze for at least 4 hours or overnight until firm.
- Before serving, remove from molds, top with whipped cream, a fresh raspberry, and a lemon curl. Let sit at room temperature for 10–15 minutes before enjoying.
Notes
- Silicone molds make removal much easier than paper liners.
- Straining the raspberry preserves ensures a smooth, elegant swirl.
- Letting the cheesecakes sit at room temperature before serving improves texture and flavor.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 15g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 65mg
