Description
No Bake Lemon Raspberry Cheesecake Cups are refreshing layered desserts featuring a buttery graham cracker base, tangy lemon cheesecake filling, and fresh raspberries. Perfect for spring and summer, these individual cups are elegant, easy to make, and full of bright citrus flavor.
Ingredients
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1 cup whipped topping or whipped cream
- Extra raspberries and lemon zest (for garnish)
Instructions
- In a bowl, mix graham cracker crumbs and melted butter. Spoon into the bottoms of 6 small dessert cups or jars and press to form a crust.
- In a mixing bowl, beat softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Beat until creamy.
- Spoon or pipe the cheesecake mixture over the crust in each cup.
- Top with a layer of fresh raspberries, pressing them slightly into the cheesecake layer.
- Add whipped topping or whipped cream to each cup.
- Garnish with extra raspberries and lemon zest.
- Refrigerate for at least 2 hours before serving.
Notes
- Add raspberry preserves or lemon curd between layers for extra flavor.
- Swap raspberries with blueberries or blackberries.
- Use Greek yogurt in place of part of the cream cheese for a lighter version.
- Can be made in an 8×8-inch pan as a larger layered dessert.
- Crushed vanilla wafers or shortbread cookies make a great crust alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 28g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
