No-Bake Lemon Raspberry Cheesecake Cups

In the world of desserts, cheesecake has long been a beloved classic, but recently, cheesecake cups have taken center stage, captivating the hearts (and taste buds) of dessert lovers everywhere. These individual servings not only offer a delightful way to enjoy this creamy treat, but they also bring an element of fun and convenience to any gathering. Whether at a summer barbecue, an elegant dinner party, or simply as a sweet indulgence after a long day, cheesecake cups provide a perfect balance of flavor and presentation.

Discover the joy of Zesty Lemon Raspberry Cheesecake Cups, a refreshing twist on a classic dessert that is as delightful to look at as it is to eat. These individual cheesecake cups combine the tangy brightness of lemon with the sweet-tartness of fresh raspberries, making them the perfect treat for any occasion. Easy to prepare and beautifully presented, they are ideal for summer gatherings, parties, or a cozy night in. Treat yourself and impress your friends with this delicious dessert!

Print Recipe Pin Recipe

Ingredients

For the crust:

1 cup crushed graham crackers

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup powdered sugar

1/2 cup sour cream

1/4 cup fresh lemon juice (about 1-2 large lemons)

Zest of 1 lemon

1 tsp vanilla extract

1 cup heavy whipping cream

For the raspberry topping:

1 cup fresh raspberries

2 tbsp granulated sugar

1 tbsp lemon juice

Instructions

Prepare the Crust:

In a mixing bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until well combined and resembles wet sand. Spoon and press about 2 tablespoons of the mixture into the bottom of each serving cup or glass to create an even layer.

Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add in the powdered sugar, sour cream, lemon juice, lemon zest, and vanilla extract. Mix until combined and smooth.

Whip the Cream:

In a separate bowl, whip the heavy cream on high speed until stiff peaks form. Carefully fold the whipped cream into the cheesecake mixture in three additions, ensuring to keep the mixture light and airy.

Assemble the Cups:

Spoon or pipe the cheesecake filling over the crust in each cup, filling them to about three-quarters full. Smooth the tops with a spatula or the back of a spoon.

Prepare the Raspberry Topping:

In a small bowl, combine the fresh raspberries, granulated sugar, and lemon juice. Gently toss to coat the raspberries and let them sit for about 10 minutes to release their juices.

Top the Cheesecake:

After the raspberry mixture is ready, add a generous spoonful of the raspberry topping on top of each cheesecake cup.

Chill:

Place the assembled cheesecake cups in the refrigerator for at least 4 hours, or preferably overnight, to set.

Serve:

Once set, serve the cheesecake cups chilled, optionally garnished with additional lemon zest or mint leaves for a pop of color.

Prep Time, Total Time, Servings: 30 minutes | 4 hours (chill time) | 8 servings