Description
These no-bake mini cheesecakes burst with zesty lemon flavor and vibrant raspberry swirls, layered over a buttery graham cracker crust and topped with whipped cream, fresh raspberries, and lemon zest curls — a bright and refreshing dessert perfect for spring or summer.
Ingredients
Units
Scale
- 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
Instructions
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottoms of silicone muffin cups or a lined muffin tin to form the crust. Chill for 15 minutes.
- In a mixing bowl, beat cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla. Mix until creamy and fully combined.
- In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture until smooth and fluffy.
- Spoon filling into the crusts, leaving a bit of space at the top.
- Drop small spoonfuls of raspberry puree or jam on top of each cheesecake and use a toothpick to swirl decoratively.
- Chill in the fridge for at least 4 hours, or until firm.
- Before serving, pipe whipped cream on top and garnish with a fresh raspberry and a twist of lemon zest.
Notes
- Use fresh lemon juice for the brightest flavor.
- Chill overnight for best texture and firmness.
- Silicone molds make it easier to remove the cheesecakes without damaging the swirl design.
- You can substitute raspberry with strawberry or blueberry puree for variation.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 14g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
