Step-by-step instructions
Prepare the crust
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well blended. Next, press this mixture into the bottoms of lined muffin cups. Chill in the refrigerator for at least 15 minutes to firm up.
Make the raspberry swirl
In a small saucepan over medium heat, combine 1 cup of fresh raspberries, 2 tablespoons of sugar, and 1 teaspoon of lemon juice. Cook for about 5 minutes, mashing the berries as they soften. Strain through a sieve to remove seeds and let the sauce cool.
Prepare the cheesecake filling
In another bowl, beat the softened cream cheese, powdered sugar, vanilla extract, 1 tablespoon of lemon juice, and 1 teaspoon of lemon zest until the mixture is smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until fully combined.
Assemble the cheesecakes
Spoon the creamy cheesecake filling over the chilled graham cracker crusts. Use a toothpick to create a beautiful swirl with the raspberry sauce on top. Cover and refrigerate for at least 4 hours, or ideally overnight for the best flavor.
Garnish and serve
Before serving, top each cheesecake cup with a dollop of whipped cream, fresh raspberries, and a sprinkle of lemon zest for an extra touch of elegance.
Best ways to enjoy it
These No Bake Lemon Raspberry Cheesecake Cups are perfect for serving at summer barbecues, birthday parties, or even as a lovely finish to a family dinner. For a beautiful presentation, place them on a decorative platter and sprinkle some extra raspberries around. Pairing them with a refreshing iced tea or a glass of sparkling lemonade enhances the experience even further!
How to store
To keep your cheesecake cups fresh:
- Refrigeration: They can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: If you want to make them ahead of time, these cheesecake cups can also be frozen for up to one month. Just make sure they are wrapped tightly to prevent freezer burn. Thaw in the fridge overnight before serving.
Ensure proper food handling by keeping your ingredients fresh and refrigerated when not in use.
Helpful cooking tips
- Cream cheese: Ensure it’s fully softened to avoid lumps in your cheesecake filling; taking it out of the fridge an hour before you start is ideal.
- Heavy cream: For best results, make sure your heavy cream is cold when whipping for the best volume.
- Raspberry sauce: Don’t rush the process of simmering the berries; it helps develop a nice depth of flavor.
Creative twists
Feeling adventurous? Here are a few variations to try:
- Berry medley: Swap out raspberries for strawberries or blueberries for a different flavor profile.
- Chocolate lovers: Add cocoa powder to the cheesecake mixture for a chocolate lemon cheesecake experience.
- Make it a tart: Use a tart pan instead of muffin cups for a lovely dessert to share at a family gathering.
Your questions answered
How long does it take to prepare?
The active prep time is about 30 minutes, but you’ll need to let the cups refrigerate for at least 4 hours (or overnight) to set properly.
Can I make these in advance?
Yes! These cheesecake cups are perfect for make-ahead desserts. They can be made two to three days in advance and stored in the fridge until serving.
Are there any substitutions I can make?
Absolutely! You can use low-fat cream cheese, dairy-free cream cheese, or even coconut cream instead of heavy whipping cream for a lighter version. Don’t hesitate to get creative with the berries, too!
With their luscious layers of flavor and creamy texture, these No Bake Lemon Raspberry Cheesecake Cups are sure to impress anyone who tries them. Happy baking!
