Luscious Tangy Mini Lemon Raspberry Cheesecakes Recipe to Love!
Dessert enthusiasts adore these vibrant mini lemon raspberry cheesecakes that burst with zesty flavor.
Creamy and light, each bite delivers a perfect balance of tangy citrus and sweet raspberry notes.
The delicate graham cracker crust provides a delightful crunch beneath the silky cheesecake layer.
Raspberry swirls dance through the smooth filling, creating a stunning visual and taste experience.
These individual-sized treats work wonderfully for elegant dinner parties or casual weekend gatherings.
Rich yet refreshing, these mini cheesecakes promise to delight every palate.
Prepare to wow friends and family with this simple yet sophisticated dessert that combines classic flavors in a charming miniature form.
Quick Recipe Overview
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Calories: 290 kcal
Servings: 12
No Bake Mini Lemon Raspberry Cheesecake Ingredient List
For Crust Base:For Cheesecake Filling:For Raspberry Topping:Tools to Craft These Mini Lemon Raspberry Beauties
Instructions for No Bake Lemon Raspberry Cheesecakes
Crush graham crackers and mix with melted butter. Press mixture firmly into muffin liners creating a solid foundation. Pop in refrigerator to chill while preparing filling.
Blend cream cheese with zesty lemon juice and sweet powdered sugar until silky smooth. Fold in fluffy whipped cream gently. Spread dreamy mixture over crust evenly using spatula. Refrigerate for couple hours to firm up.
Simmer fresh raspberries with sugar in small pan until sauce thickens. Strain to remove seeds if desired. Let cool completely before topping cheesecakes.
Drizzle cooled raspberry sauce over chilled cheesecake bites. Add fresh raspberries or lemon zest for extra pop of color and flavor. Keep refrigerated until ready to enjoy these delightful little treats.
Sweet Tweaks for Mini Cheesecakes that Pop
Serve These Minis on Trays or in Cups
Stash Your Mini Cheesecakes for a Refreshing Treat Anytime
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Tangy Mini Lemon Raspberry Cheesecakes Recipe
- Total Time: 2 hours 20 minutes
- Yield: 13 1x
Description
Mini Lemon Raspberry Cheesecakes offer a delightful no-bake dessert perfect for summer gatherings. Creamy lemon filling and fresh raspberry coulis create a tangy, sweet treat you’ll want to savor repeatedly.
Ingredients
- 1 ½ cups (180 g) fresh raspberries
- 8 oz (226 g) cream cheese, softened
- 1 cup (120 g) graham cracker crumbs
- ½ cup (100 g) powdered sugar
- 4 tbsps (57 g) unsalted butter, melted
- ½ cup (120 ml) heavy whipping cream, cold
- ¼ cup (50 g) granulated sugar
- 2 tbsps (25 g) granulated sugar
- 2 tbsps (30 ml) fresh lemon juice
- 1 tbsp (5 g) lemon zest
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (8 g) cornstarch
- 1 tbsp (15 ml) water
- Fresh raspberries
- Lemon zest or slices
- Whipped cream
Instructions
- Crust Preparation: Combine graham cracker crumbs with melted butter and sugar, pressing the mixture firmly into muffin cup liners to create a solid foundation. Refrigerate while preparing subsequent layers.
- Cream Cheese Mixture: Whip cream cheese with powdered sugar, vanilla, lemon juice, and zest until achieving a smooth, creamy texture that serves as the primary filling base.
- Cream Integration: Whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture, ensuring a light and airy consistency without deflating the whipped cream.
- Filling and Chilling: Spread the combined mixture evenly over the chilled crust, smoothing the surface. Refrigerate for at least two hours to allow complete setting and flavor melding.
- Raspberry Sauce Creation: Simmer fresh raspberries with sugar, cornstarch, and water, cooking until the mixture thickens and raspberries break down. Strain through a fine-mesh sieve to remove seeds and cool to room temperature.
- Final Assembly: Drizzle the cooled raspberry sauce over the set cheesecakes, adding fresh whole raspberries, optional whipped cream, or lemon zest as a garnish. Serve thoroughly chilled for optimal taste and texture.
Notes
- Optimize Crust Texture: Press graham cracker mixture firmly and evenly to prevent crumbling, ensuring a solid foundation that holds together when serving.
- Prevent Cream Cheese Lumps: Bring cream cheese to room temperature before mixing, and beat thoroughly to eliminate any potential clumps for a silky smooth filling.
- Control Raspberry Sauce Consistency: Simmer sauce slowly and stir constantly to achieve the perfect thickness without burning, using cornstarch to help thicken naturally.
- Make Ahead and Storage Strategy: These mini cheesecakes can be prepared up to 3 days in advance, stored covered in the refrigerator to maintain freshness and allow flavors to meld beautifully.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 224
- Sugar: 17 g
- Sodium: 137 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Jenna Hartley
Founder & Recipe Creator
Expertise
Education
Box Hill Institute, Melbourne
William Angliss Institute, Melbourne
Jenna is the heart of Picture Perfect Meals, turning simple ingredients into beautiful, easy‑to‑make dishes.
Growing up around family meals in Melbourne, she trained at Box Hill Institute and then perfected her pastry skills at William Angliss Institute. She loves mixing classic Australian flavors with fresh ideas to keep cooking fun and stress‑free.