No Bake Lemon Raspberry Cheesecake Cups

These No Bake Lemon Raspberry Cheesecake Cups are the perfect light and refreshing dessert I love to serve during spring and summer. With layers of tangy lemon cheesecake, fresh raspberries, and a buttery graham cracker base, they’re sweet, creamy, and packed with bright citrus flavor. Best of all, I don’t need to turn on the oven—just chill and serve.

Why You’ll Love This Recipe

I love how easy these cheesecake cups are to assemble. They look elegant in individual servings but come together in just minutes. The lemon adds a zesty freshness that pairs perfectly with juicy raspberries, and the smooth, creamy texture makes every bite feel indulgent without being too heavy. They’re great for parties, brunch, or a quick dessert I can prep ahead of time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
unsalted butter (melted)
cream cheese (softened)
sweetened condensed milk
fresh lemon juice
lemon zest
vanilla extract
fresh raspberries
whipped topping or homemade whipped cream
extra raspberries and lemon zest (for garnish)

Directions

1. I start by mixing the graham cracker crumbs with melted butter, then spoon a layer into the bottom of small dessert glasses or jars, pressing it down gently to form the crust.

2. In a mixing bowl, I beat the softened cream cheese until smooth. I add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract, and beat until creamy and well combined.

3. I spoon or pipe the lemon cheesecake mixture over the crust layer in each cup.

4. I add a layer of fresh raspberries over the cheesecake filling, pressing them in slightly.

5. I top each cup with whipped topping or a swirl of homemade whipped cream.

6. I garnish with extra raspberries and a sprinkle of lemon zest before chilling.

7. I refrigerate the cups for at least 2 hours before serving to let the flavors set.

Servings and timing

This recipe makes about 6 individual cups and takes 20 minutes to prepare, plus at least 2 hours to chill. It’s perfect for prepping ahead for a dinner party or gathering.

Variations

Sometimes I layer in raspberry preserves or lemon curd for an extra punch of flavor. I’ve also swapped the raspberries for blueberries or blackberries, and it works beautifully. For a lighter version, I use Greek yogurt in place of part of the cream cheese. If I want a crustless option, I skip the graham cracker base and serve the cheesecake mixture with berries only.

Storage/reheating

I keep the cheesecake cups covered in the fridge for up to 3 days. They don’t need reheating—just a quick chill and they’re ready to enjoy. I don’t freeze them, as the texture of the fresh fruit and cream may change.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for bright flavor, but I’ve used bottled in a pinch and it still works.

Do I have to use sweetened condensed milk?

Yes, it adds sweetness and helps thicken the cheesecake layer without baking. I don’t substitute it in this recipe.

Can I make these cups the night before?

Absolutely. I often make them the night before and they’re even better the next day once chilled.

What can I use instead of graham crackers?

I’ve used crushed vanilla wafers, shortbread cookies, or even gingersnaps for a fun twist.

Can I make this in one large dish instead of individual cups?

Yes, I’ve made this in an 8×8-inch pan and scooped it out like a layered trifle. Just let it chill a little longer.

Conclusion

No Bake Lemon Raspberry Cheesecake Cups are a fresh, creamy dessert that’s easy to love and even easier to make. They’re perfect for warm weather, special occasions, or just when I want something bright and beautiful to end a meal. Every spoonful is a burst of citrus, cream, and juicy berries—simple, sweet, and totally irresistible.