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No Bake Mini Lemon Raspberry Cheesecakes


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  • Author: Mary
  • Total Time: 2 hours 15 minutes
  • Yield: 12 servings 1x

Description

These adorable no-bake mini cheesecakes are the perfect sweet treat, featuring a tangy lemon curd topping and fresh raspberries. With a buttery graham cracker crust and creamy filling, they’re ideal for a light dessert.


Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tbsp sugar
  • 4 tbsp butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup lemon curd
  • 1/2 cup fresh raspberries
  • Whipped cream, for garnish

Instructions

  • In a small bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
  • Press mixture into the bottom of mini cheesecake pans or muffin tins.
  • In a medium bowl, beat cream cheese until smooth.
  • Add powdered sugar and vanilla extract, mixing until creamy.
  • Spoon cream cheese mixture on top of crusts, smoothing the tops.
  • Refrigerate for at least 2 hours or until set.
  • Top each mini cheesecake with a spoonful of lemon curd and fresh raspberries.
  • Garnish with whipped cream before serving.

Notes

  • For a different fruit topping, try swapping raspberries for strawberries or blueberries.
  • You can make these in advance and refrigerate them overnight.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes