No-Bake Raspberry Lemon Cream Cups

As the days grow longer and warmer, the desire for refreshing desserts becomes more pronounced. Summer invites us to indulge in light, fruity treats that not only satisfy our sweet tooth but also provide a sense of rejuvenation. Among these delightful options, Raspberry Lemon Cream Cups stand out as a perfect blend of tart and sweet flavors, making them an ideal dessert for any summer gathering, picnic, or simply a warm day at home.

Dive into summer with these delightful Raspberry Lemon Cream Cups, the perfect dessert for warm days and gatherings. Featuring a buttery graham cracker crust, a zesty lemon cream filling, and fresh raspberries, each cup is a refreshing balance of flavors and textures. This easy-to-make dessert is not only visually stunning but also packed with nutrients from raspberries and lemons, making it a guilt-free treat. Perfect for any occasion, these cups are sure to impress!

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Ingredients

For the Crust:

1 cup crushed graham crackers

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Lemon Cream Filling:

1 cup heavy whipping cream

8 oz cream cheese, softened

1/3 cup powdered sugar

1/4 cup fresh lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

For the Raspberry Topping:

1 cup fresh raspberries

2 tablespoons honey or maple syrup (optional, adjust sweetness to taste)

Mint leaves for garnish (optional)

Instructions

Prepare the Crust:

- In a medium bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix well until the mixture is evenly moistened.

- Press about 2 tablespoons of the crust mixture into the bottom of each serving cup or glass. Make sure to pack it down firmly. Set aside in the refrigerator to chill.

Make the Lemon Cream Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

- Gradually add in the powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until well incorporated.

- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cream mixture until there are no streaks visible.

Assemble the Cups:

- Remove the crust-filled cups from the refrigerator. Spoon or pipe the lemon cream filling into each cup on top of the graham cracker crust, filling to about three-quarters full.

- Gently press a few fresh raspberries into the filling of each cup. If desired, drizzle a little honey or maple syrup over the raspberries to enhance sweetness.

Chill and Serve:

- Place the assembled cups back in the refrigerator to chill for at least 1 hour, allowing the flavors to meld.

- Just before serving, garnish with more fresh raspberries and mint leaves if desired. Serve cool and enjoy your refreshing treat!

Prep Time, Total Time, Servings: 30 minutes | 1 hour chilling | 6 servings