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No Bake Raspberry Lemon Cheesecake

These no-bake raspberry lemon mini cheesecakes will be your new favorite summer dessert. They pack big-time lemon flavor into a creamy cheesecake mixture and topped with raspberry jam and fresh raspberries.

Prep Time
20 mins
Setting up time:
2 hrs
Total Time
2 hrs 20 mins
Servings: 6 servings
Course: Dessert
Cuisine: American

Ingredients

  • 1 (8 ounce) brick cream cheese room temperature
  • 1/4 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoon vanilla bean paste
  • 2-4 tablespoons heavy cream
  • 6 mini graham cracker crusts
  • 4 tablespoons seedless raspberry jam
  • 2 teaspoons raspberry liqueur
  • 6 whole fresh raspberries

Instructions

    Cup of Yum
  1. In the bowl of an electric mixer (or a mixing bowl for a handheld mixer) add cream cheese, powdered sugar, lemon zest, lemon juice and vanilla bean past
  2. Mix on medium speed for 2 minutes or until fully combined.
  3. Add in 2 tablespoons of heavy cream and mix again until smooth. You want the cheesecake mixture to be light and fluffy so add more heavy cream until you achieve your desired consistency.
  4. Add equal amounts of the cheesecake mixture to the graham cracker crusts and set aside.
  5. In a small bowl add the seedless raspberry jam and raspberry liqueur. Whisk until smooth.
  6. Top each cheesecake with 1 teaspoon of the raspberry jam mixture and top with one fresh raspberry.
  7. Let the cheesecakes set up for at least 2 hours befroe serving.