Description

These No-Bake Lemon Raspberry Cheesecake Cups are the perfect individual-sized treat that combines creamy, tangy cheesecake with the freshness of lemon and raspberries. With a buttery graham cracker crust and a smooth, lemon-infused cream cheese filling, these cups are easy to make and guaranteed to impress. Perfect for parties, picnics, or a sweet snack!

Ingredients

Scale

For the Crust:

1 cup graham cracker crumbs (about 8–10 graham crackers crushed)
2 tablespoons sugar
1/4 cup butter, melted

For the Filling:

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

For the Topping:

1/2 cup fresh raspberries (plus extra for topping)

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Instructions

Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until well combined and the mixture resembles wet sand.
Divide the crust mixture evenly into the bottom of individual serving cups (about 6-8 cups depending on size). Press down gently to compact the crust.
Refrigerate while preparing the filling.
Make the Filling:
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Add the heavy cream, vanilla extract, lemon juice, and lemon zest. Continue to beat until the mixture thickens and becomes light and fluffy.
Assemble the Cheesecake Cups:
Spoon or pipe the cheesecake filling evenly into the cups, over the chilled graham cracker crust. Smooth out the tops with a spatula or spoon.
Chill:
Refrigerate the cheesecake cups for at least 3-4 hours, or until the filling is firm.
Garnish and Serve:
Just before serving, top each cheesecake cup with fresh raspberries and additional lemon zest, if desired. Enjoy!

Notes

These cheesecake cups are perfect for making ahead. Simply cover the cups and store them in the fridge for up to 2-3 days.
If you prefer a lighter version, swap the heavy cream for whipped topping.
You can substitute raspberries with other fresh berries like strawberries or blueberries for a variation.
For extra sweetness, drizzle with honey or a berry compote before serving.

Prep Time: 15 minutes
Cook Time: 3-4 hours
Category: Dessert, No-Bake, Cheesecake
Method: No-Cook, Mixing, Chilling
Cuisine: American