Here’s a delightful recipe for No-Bake Mini Lemon Raspberry Cheesecakes:
Ingredients:
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 ½ cups heavy whipping cream (cold)
Raspberry Topping:
- 1 cup fresh raspberries (plus extra for garnish)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions:
1. Make the Crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of mini cheesecake cups or a mini muffin tin lined with cupcake liners. Refrigerate while preparing the filling.
2. Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add powdered sugar, vanilla extract, lemon juice, and lemon zest, beating until creamy and well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Spoon the cheesecake filling over the prepared crust, smoothing the tops. Refrigerate for at least 4 hours or until firm.
3. Make the Raspberry Topping:
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture becomes syrupy (about 5 minutes).
- Stir in the cornstarch slurry and continue cooking for 1-2 minutes, until thickened.
- Remove from heat and let the mixture cool.
4. Assemble and Garnish:
- Once the cheesecakes are firm, top each mini cheesecake with a spoonful of raspberry topping.
- Garnish with fresh raspberries and a bit of lemon zest, if desired.
Enjoy these creamy, tangy, and refreshing mini lemon raspberry cheesecakes!