No-Bake Lemon Raspberry Cheesecake Cups

A Refreshing and Elegant No-Bake Dessert

No-bake lemon raspberry cheesecake cups are a perfect blend of tangy citrus, sweet berries, and rich, creamy cheesecake filling. Served in individual cups, they offer a delightful balance of flavors and textures without the need for an oven. Whether you’re hosting a dinner party or craving a simple yet impressive dessert, these cheesecake cups are easy to prepare and bursting with fresh, vibrant taste.

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Why You’ll Love This Recipe

• No oven required – Perfect for warm days when you want a cool dessert.
• Easy to make – Simple ingredients and minimal effort required.
• Individually portioned – Ideal for serving at parties or gatherings.
• Bright, fresh flavors – A combination of tart lemon and sweet raspberries.
• Make-ahead friendly – Great for prepping in advance.

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Ingredients

For the Crust:

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

For the Cheesecake Filling:

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 cup heavy whipping cream

For the Raspberry Topping:

• 1 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (optional, for thickening)

For Garnish:

• Extra fresh raspberries
• Lemon zest
• Whipped cream (optional)

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Directions

Step 1: Prepare the Crust

1. In a bowl, combine the graham cracker crumbs, sugar, and melted butter.
2. Stir until the crumbs are evenly coated and resemble wet sand.
3. Divide the mixture evenly among serving cups, pressing it down firmly to form a crust layer.
4. Place the cups in the refrigerator while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
2. Add the vanilla extract, lemon zest, and lemon juice, and mix until fully incorporated.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
5. Spoon or pipe the filling over the chilled crust layer in each cup.

Step 3: Prepare the Raspberry Topping

1. In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat.
2. Stir and mash the berries slightly, cooking for 5 minutes until they break down.
3. If a thicker sauce is desired, dissolve cornstarch in a teaspoon of water and mix it in.
4. Let the sauce cool before spooning it over the cheesecake layer.

Step 4: Assemble and Chill

1. Evenly distribute the raspberry topping over the cheesecake filling in each cup.
2. Refrigerate for at least 2 hours to allow the flavors to meld and the filling to set.
3. Garnish with extra raspberries, lemon zest, and whipped cream before serving.

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Variations and Substitutions

• Gluten-Free Option – Use gluten-free graham crackers for the crust.
• Dairy-Free Version – Replace cream cheese with dairy-free cream cheese and heavy cream with coconut cream.
• Mixed Berry Topping – Swap raspberries for a mix of strawberries, blueberries, or blackberries.
• Chocolate Twist – Add a drizzle of white or dark chocolate over the raspberry topping.
• Nutty Crust – Use crushed almonds or pecans instead of graham crackers for a crunchy, nutty base.

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Servings and Timing

• Servings: 4–6 individual cups
• Prep Time: 15 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 15 minutes

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Storage and Reheating

• Refrigeration: Store covered in the fridge for up to 3 days.
• Freezing: Can be frozen for up to 1 month (without the raspberry topping). Thaw in the refrigerator before serving.
• Make-Ahead Tip: Prepare up to 24 hours in advance for best flavor.

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Frequently Asked Questions

Can I use frozen raspberries instead of fresh?

Yes, but thaw and drain them first to prevent excess moisture from making the topping too runny.

What if I don’t have a mixer?

You can whisk everything by hand, but it may take longer to achieve a smooth and fluffy texture.

Can I use a different fruit topping?

Absolutely! Try strawberries, blueberries, or even a tropical mango sauce.

How do I make this dessert sweeter?

Add a little more powdered sugar to the cheesecake filling or honey to the raspberry topping.

Can I make this in a large dish instead of individual cups?

Yes, assemble the layers in an 8×8-inch dish and slice into portions before serving.

What’s the best way to crush graham crackers?

Use a food processor or place them in a sealed plastic bag and crush them with a rolling pin.

Is there a way to make this even lighter?

Use low-fat cream cheese and Greek yogurt instead of full-fat ingredients.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled works in a pinch.

How long should I chill these before serving?

At least 2 hours, but overnight is even better for a firmer texture.

Can I add a layer of whipped cream?

Yes! A layer of whipped cream on top makes it even more decadent.

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Conclusion

No-bake lemon raspberry cheesecake cups are a refreshing, elegant, and easy dessert that anyone can make. With a zesty lemon cheesecake filling, sweet raspberry topping, and buttery graham cracker crust, these cups are perfect for any occasion. Make them ahead for convenience, customize to your taste, and enjoy a delightful treat without turning on the oven.

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