No Bake Mini Lemon Raspberry Cheesecakes
A refreshing Delight! These no-bake mini cheesecakes are smooth and creamy with fresh little bursts of raspberries and a hint of bright lemon zest on a perfectly crispy graham cracker crust.
Servings 12 servings
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp butter melted
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup fresh raspberries
Instructions
- Mix graham cracker crumbs and melted butter. Press into the bottoms of muffin tin liners to form the crust.
- Beat cream cheese, powdered sugar, lemon juice, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
- Spoon the filling onto the crusts and smooth the tops. Refrigerate for 2-3 hours.
- Top with fresh raspberries before serving. Enjoy your refreshing mini cheesecakes!
Notes
Can these mini cheesecakes be made ahead of time?
Absolutely! In fact, I recommend it to make life easier. If you’re making the cheesecakes the day before, keep them in a sealed container in the fridge. If making them 2+ days ahead of time, I recommend keeping the cheesecakes in the freezer in a sealed container until the night before. Then just transfer them to the fridge. Can you freeze cheesecake?
Yes! After you’ve completed all steps of the recipe, put the cheesecakes in the freezer while still in the muffin tin. This ensures they keep their shape. Once they’ve frozen solid, feel free to take them out of the muffin tin and put them in a baggie or container for more efficient storage. When you want to eat them, simply pop them in the fridge until they’ve thawed. You could also eat them right out of the freezer! They taste kind of like a cheesecake creamsicle. Tips for Making Cheesecake
Use muffin liners: Muffin liners are essential to the success of this recipe. Liners make it easy to pop the cheesecakes out of the muffin tin without destroying them.
Use room temperature ingredients: Ingredients mixed right from the fridge will result in a lumpy cheesecake. Room temperature ingredients are key for a that smooth velvety cheesecake texture. Let all the ingredients sit at room temperature for at least an hour before making the cheesecake.
Don’t over-beat the filling: Use a hand mixer the beat/mix the filling but only mix until the filling becomes smooth. Once smooth, stop mixing the filling. Overmixing can incorporate too much air into the filling making the cheesecake too soft.
Resist the urge to open the oven: If you want your cute little cheesecakes to turnout, put them in a preheated and oven and don’t open the oven door for 16 minutes. Resist the urge to open the door to check on them!
Cool completely: Let your mini cheesecakes cool at room temperature for an hour. Then put them in the fridge for 2 hours. The gradual cooling will ensure the cheesecakes set properly and are perfectly smooth and creamy.
Freeze to maintain the perfect shape: Here’s a little trick. Throw the cheesecakes in the freezer for a couple hours. Once frozen remove the liners and they maintain their perfect round shape and cute little ridges from the liners. Source: https://www.facebook.com/groups/505696498281734/posts/951689883682391/
Absolutely! In fact, I recommend it to make life easier. If you’re making the cheesecakes the day before, keep them in a sealed container in the fridge. If making them 2+ days ahead of time, I recommend keeping the cheesecakes in the freezer in a sealed container until the night before. Then just transfer them to the fridge. Can you freeze cheesecake?
Yes! After you’ve completed all steps of the recipe, put the cheesecakes in the freezer while still in the muffin tin. This ensures they keep their shape. Once they’ve frozen solid, feel free to take them out of the muffin tin and put them in a baggie or container for more efficient storage. When you want to eat them, simply pop them in the fridge until they’ve thawed. You could also eat them right out of the freezer! They taste kind of like a cheesecake creamsicle. Tips for Making Cheesecake
Use muffin liners: Muffin liners are essential to the success of this recipe. Liners make it easy to pop the cheesecakes out of the muffin tin without destroying them.
Use room temperature ingredients: Ingredients mixed right from the fridge will result in a lumpy cheesecake. Room temperature ingredients are key for a that smooth velvety cheesecake texture. Let all the ingredients sit at room temperature for at least an hour before making the cheesecake.
Don’t over-beat the filling: Use a hand mixer the beat/mix the filling but only mix until the filling becomes smooth. Once smooth, stop mixing the filling. Overmixing can incorporate too much air into the filling making the cheesecake too soft.
Resist the urge to open the oven: If you want your cute little cheesecakes to turnout, put them in a preheated and oven and don’t open the oven door for 16 minutes. Resist the urge to open the door to check on them!
Cool completely: Let your mini cheesecakes cool at room temperature for an hour. Then put them in the fridge for 2 hours. The gradual cooling will ensure the cheesecakes set properly and are perfectly smooth and creamy.
Freeze to maintain the perfect shape: Here’s a little trick. Throw the cheesecakes in the freezer for a couple hours. Once frozen remove the liners and they maintain their perfect round shape and cute little ridges from the liners. Source: https://www.facebook.com/groups/505696498281734/posts/951689883682391/