If you’re looking for a quick and delicious dessert that’s bursting with refreshing flavors, look no further than these No-Bake Lemon Raspberry Cheesecake Cups. They combine the bright, zesty taste of lemon with the sweet and tart notes of fresh raspberries, all nestled in a buttery graham cracker crust. These individual servings make the perfect treat for any occasion, from family dinners to summer picnics. With minimal prep time and no baking required, these cheesecake cups are a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

1. No Baking Required

These cheesecake cups are the ultimate no-bake dessert, making them perfect for those warm days when you don’t want to turn on the oven. Just mix, chill, and enjoy!

2. Refreshing Flavor

The combination of tangy lemon and fresh raspberries creates a bright, zesty flavor that is refreshing and light, making it an ideal dessert after a heavy meal.

3. Easy to Make

This recipe uses simple ingredients that are easy to find at your local grocery store. With just a few steps, you’ll have a batch of cheesecake cups ready to chill.

4. Customizable

You can easily adjust the level of sweetness, lemon tang, or berry flavor. Want more tartness? Add extra lemon juice. Love raspberries? Pile on the fruit!

5. Individual Portions

Serving these in individual cups makes them perfect for parties or gatherings. No need to slice a whole cake—everyone gets their own personal cheesecake!

Ingredients

1 cup graham cracker crumbs (about 8–10 graham crackers crushed)
2 tablespoons sugar
1/4 cup butter, melted
8 oz cream cheese, softened
1/2 cup powdered sugar
1 cup heavy cream (or 1 cup whipped topping for a lighter version)
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice (about 1 lemon)
Zest of 1 lemon
1/2 cup fresh raspberries (plus extra for topping)

Variations

Berry Mix: If raspberries aren’t in season, try using strawberries, blackberries, or blueberries, either alone or in a mixed berry topping.
Gluten-Free: For a gluten-free version, use gluten-free graham crackers or another gluten-free cookie alternative for the crust.
Lighter Version: Substitute whipped topping for the heavy cream to make the dessert lighter while still keeping that creamy texture.
Additional Toppings: You can top these cheesecake cups with a drizzle of raspberry sauce or a sprinkle of crushed graham crackers for extra texture.

How to Make the Recipe

Step 1: Prepare the Crust

In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated with butter. Spoon about 2 tablespoons of the mixture into the bottom of each serving cup, pressing gently to form a firm crust.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the heavy cream, vanilla extract, lemon juice, and lemon zest. Continue to beat until the mixture becomes thick and fluffy.

Step 3: Assemble the Cheesecake Cups

Spoon the cheesecake filling into each cup on top of the graham cracker crust. Smooth the tops with a spatula, and refrigerate for at least 2 hours to allow the cheesecake to set.

Step 4: Add the Raspberries

Once the cheesecake has set, top each cup with fresh raspberries. You can either add a few whole berries or mash them lightly for a more syrupy topping.

Step 5: Serve

Once everything is set and chilled, serve the cheesecake cups immediately or keep them in the fridge until you’re ready to enjoy.

Tips for Making the Recipe

Chill Time: Be sure to let the cheesecake cups chill for at least 2 hours, or longer if possible. This helps the filling firm up for the perfect creamy texture.
Cream Cheese Softening: To avoid lumps, make sure the cream cheese is softened before mixing. Let it sit at room temperature for about 30 minutes.
Customization: Feel free to add extra lemon zest to intensify the citrus flavor or more raspberries for a stronger berry note.
Whipped Topping: If you’re using whipped topping instead of heavy cream, fold it into the cream cheese mixture gently to maintain the fluffiness.

How to Serve

These cheesecake cups are perfect for serving at summer parties, picnics, or holiday dinners. You can serve them as individual desserts, making it easy for guests to enjoy a portion without the need to slice a whole cake. Pair them with a refreshing iced tea or a sparkling beverage for a complete treat!

Make Ahead and Storage

Storing Leftovers

These No-Bake Lemon Raspberry Cheesecake Cups can be stored in the refrigerator for up to 3 days. Simply cover them tightly with plastic wrap or foil to prevent them from absorbing other odors in the fridge.

Freezing

Although the texture may change slightly when frozen, you can store these cheesecake cups in the freezer for up to 1 month. Be sure to wrap them tightly in plastic wrap and then place them in a freezer-safe container or bag.

Reheating

If you’ve frozen the cheesecake cups, let them thaw in the refrigerator overnight. There’s no need to reheat—these cheesecake cups are best enjoyed chilled.

FAQs

1. Can I make these cheesecake cups ahead of time?

Yes! These cheesecake cups are perfect for making ahead of time. Just prepare them and let them chill in the refrigerator for at least 2 hours before serving.

2. Can I use frozen raspberries?

Yes, you can use frozen raspberries, but be sure to thaw them completely and drain any excess liquid before using them to avoid making the crust soggy.

3. What can I use instead of graham crackers for the crust?

You can use crushed digestive biscuits, vanilla wafer cookies, or even gluten-free cookies for the crust if you prefer a different flavor or texture.

4. Can I make these cheesecake cups in larger portions?

Yes, you can use a larger dish, such as a pie dish or tart pan, to make one big cheesecake and then serve it in slices.

5. How long will these cheesecake cups last in the fridge?

They will stay fresh in the fridge for up to 3 days. Just be sure to cover them tightly to preserve their flavor and texture.

6. Can I make these without lemon?

Yes! If you prefer a different flavor, you can substitute the lemon juice and zest with lime or orange for a different citrusy twist.

7. Can I use whipped topping instead of heavy cream?

Yes, you can substitute whipped topping for the heavy cream if you’re looking for a lighter version of this dessert.

8. Can I use store-bought graham cracker crumbs?

Yes, using store-bought graham cracker crumbs can save time, but make sure they’re the same amount as if you were crushing whole graham crackers.

9. How do I prevent the crust from being too crumbly?

Be sure to press the graham cracker crust mixture firmly into the bottom of the cups to compact it and avoid it being too loose.

10. Can I use a different fruit instead of raspberries?

Absolutely! You can use blueberries, strawberries, blackberries, or any other fruit you love for topping these cheesecake cups.

Conclusion

These No-Bake Lemon Raspberry Cheesecake Cups are an irresistible dessert that balances creamy, tart, and sweet flavors in every bite. They’re easy to make, beautifully refreshing, and can be customized to fit your preferences. With no baking required, they’re the perfect option for busy days when you want to whip up something indulgent with minimal effort. Enjoy the light and creamy goodness of these cheesecake cups whenever you crave a quick yet impressive treat!