No-Bake Mini Lemon Raspberry Cheesecakes

These No-Bake Mini Lemon Raspberry Cheesecakes are a perfect combination of tangy lemon, creamy cheesecake, and a sweet raspberry topping. With a crunchy graham cracker crust, these bite-sized treats are easy to make and incredibly delicious.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• 1/2 cup heavy whipping cream

For the Raspberry Topping:

• 1 cup fresh raspberries
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water (to thicken)
• Extra raspberries for garnish

Step-by-Step Instructions:

1. Prepare the Crust:
   • In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
   • Press the mixture firmly into the bottom of a muffin tin lined with cupcake liners or small ramekins.
   • Place in the refrigerator to set while you prepare the filling.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
   • Add the vanilla extract, lemon juice, and lemon zest, mixing well to combine.
   • In a separate bowl, whip the heavy cream until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
   • Spoon the filling over the chilled crusts, smoothing the tops with the back of a spoon or spatula.
   • Refrigerate for at least 4 hours or until set.
3. Prepare the Raspberry Topping:
   • In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat.
   • Stir occasionally until the raspberries break down, about 5 minutes.
   • Add the cornstarch mixture to thicken the sauce, stirring constantly for another 2-3 minutes.
   • Allow the raspberry sauce to cool completely.
4. Assemble and Garnish:
   • Once the cheesecakes have set, spoon the raspberry topping over each mini cheesecake.
   • Garnish with a fresh raspberry on top of each cheesecake for a beautiful presentation.
   • Serve immediately or refrigerate until ready to serve.

Additional Tips for Serving and Storage:

• Storage: Store the cheesecakes in an airtight container in the refrigerator for up to 3 days.
• Serving Suggestion: Serve these mini cheesecakes cold, with a drizzle of extra raspberry sauce for added flavor.
• Customizations: You can swap the raspberries for strawberries, blueberries, or blackberries if you prefer different fruit flavors.

FAQs About No-Bake Mini Lemon Raspberry Cheesecakes:

1. Can I use a different type of crust?
   Yes, you can use a cookie crust, such as crushed vanilla wafers or shortbread cookies, instead of graham crackers.
2. Can I make these cheesecakes ahead of time?
   Absolutely! These cheesecakes can be made a day in advance and stored in the refrigerator until ready to serve.
3. Can I freeze these mini cheesecakes?
   Yes, you can freeze them without the raspberry topping for up to 2 months. Thaw in the refrigerator and add the topping before serving.
4. Can I make a large version of this recipe?
   Yes, you can use a springform pan to make a full-sized no-bake lemon raspberry cheesecake instead of minis.

These No-Bake Mini Lemon Raspberry Cheesecakes are the perfect dessert for any occasion. Easy to prepare and bursting with tangy lemon and fresh raspberry flavors, they are sure to be a hit with everyone.