Description
These easy, no-bake mini cheesecakes are bursting with zesty lemon and sweet raspberry flavor, perfect for a quick and impressive dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 cup heavy whipping cream
- 1/2 cup raspberry jam
- Fresh raspberries for garnish
Instructions
1. Prepare the Crust:
- Combine graham cracker crumbs and melted butter, then press into the bottom of 6-8 small jars or glasses.
- In a large bowl, beat cream cheese, powdered sugar, vanilla, lemon zest, and lemon juice until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Spoon the cheesecake filling over the crust in each jar, then top with a layer of raspberry jam.
- Refrigerate for at least 2 hours before serving, garnished with fresh raspberries.
Notes
You can customize the seasonings to taste.