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