No-Bake Mini Lemon Raspberry Cheesecakes are a delightful and refreshing dessert that beautifully blends creamy cheesecake with tangy lemon and sweet raspberry flavors. These individual-sized cheesecakes are perfect for summer gatherings, special occasions, or any time you crave a light and indulgent treat.
Each mini cheesecake features a crisp, buttery graham cracker crust that provides a satisfying contrast to the creamy filling. The cheesecake itself is smooth and luscious, made from a blend of rich cream cheese and tangy sour cream, enhanced with the bright, zesty flavor of fresh lemon juice and lemon zest. The whipped cream folded into the mixture adds an airy, light texture, making each bite decadently creamy yet light.
Topping these mini cheesecakes is a vibrant raspberry sauce, made from fresh raspberries cooked down with a touch of sugar and lemon juice. This sauce offers a beautiful burst of color and a delightful sweet-tart contrast to the creamy lemon cheesecake. The combination of the lemony cheesecake with the fruity raspberry topping creates a harmonious balance of flavors that is both refreshing and satisfying.
These No-Bake Mini Lemon Raspberry Cheesecakes are not only visually appealing with their elegant presentation but also incredibly easy to make, requiring no baking and minimal preparation time. They can be prepared ahead of time and stored in the refrigerator, making them a convenient and impressive dessert option for any event. Whether served at a summer party, a family dinner, or as a special treat for yourself, these mini cheesecakes are sure to delight with their perfect blend of tangy, creamy, and sweet flavors.
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the Raspberry Topping:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions:
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of mini cheesecake pans or muffin tins lined with paper liners. Chill in the refrigerator while you prepare the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the sour cream, lemon juice, lemon zest, and vanilla extract, and continue to beat until well combined.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
- Assemble the Cheesecakes: Spoon or pipe the cheesecake filling over the chilled crusts, smoothing the tops with a spatula. Refrigerate for at least 4 hours, or until the cheesecakes are firm.
- Prepare the Raspberry Topping: In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries start to break down and release their juices, about 5 minutes. If you prefer a thicker topping, add the cornstarch-water mixture and cook for an additional 2 minutes, stirring constantly. Remove from heat and let the raspberry sauce cool to room temperature.
- Top and Serve: Once the cheesecakes are set, spoon the raspberry topping over each mini cheesecake. Garnish with additional fresh raspberries if desired. Serve chilled.
Tips:
- Chill the Crust: Make sure to chill the crust before adding the filling to help it set and hold its shape.
- Smooth Filling: Gently folding the whipped cream into the cream cheese mixture helps keep the filling light and airy.
- Prevent Cracking: Refrigerate the cheesecakes for the full recommended time to ensure they set properly and avoid cracks.
- Raspberry Sauce: Adjust the sweetness of the raspberry topping to your taste. If the sauce is too tart, add a little more sugar as needed.
These No-Bake Mini Lemon Raspberry Cheesecakes are a refreshing and delightful dessert, combining the zesty brightness of lemon with the sweet-tart flavor of raspberries. Perfect for warm weather or any occasion that calls for a light, indulgent treat!
