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Indulging in a dessert that is both refreshing and indulgent is a delight that many of us cherish. The No-Bake Mini Lemon Raspberry Cheesecakes are a perfect blend of creamy richness and zesty flavor, making them an irresistible choice for any occasion. This article will walk you through an easy and accessible recipe that guarantees a delightful treat without the hassle of baking. Whether you’re hosting a summer gathering, celebrating a special occasion, or simply want to satisfy your sweet tooth, these mini cheesecakes will surely impress.

No-Bake Mini Lemon Raspberry Cheesecakes – Easy, Creamy & Irresistible!

Satisfy your sweet cravings with these No-Bake Mini Lemon Raspberry Cheesecakes! This easy recipe combines creamy cheesecake with refreshing lemon and sweet raspberries, making it perfect for any gathering or just a special treat for yourself. With minimal effort and no baking required, you can impress friends and family with these delightful desserts. Ready in just a few steps! Enjoy the summer flavors today! #Dessert #NoBake #Cheesecake #Lemon #Raspberry #SweetTreats #EasyRecipes
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Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 tablespoons sugar

8 oz cream cheese, softened

1 cup powdered sugar

1/2 cup sour cream

1/4 cup fresh lemon juice (about 1-2 lemons)

Zest of 1 lemon

1 teaspoon vanilla extract

1 cup fresh raspberries (plus extra for garnish)

Whipped cream (optional, for topping)

Instructions
 

Prepare the Crust:

    - In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed.

      - Press the mixture firmly into the bottom of mini cheesecake or muffin tin cups. Create an even layer and make sure it's compact. Set aside.

        Make the Filling:

          - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

            - Gradually add the powdered sugar, and mix until fully combined.

              - Add the sour cream, fresh lemon juice, lemon zest, and vanilla extract. Beat until the mixture is smooth and fluffy, around 2–3 minutes.

                Incorporate the Raspberries:

                  - Gently fold in the fresh raspberries into the cheesecake filling. Be careful not to break them too much; you want some whole pieces for texture.

                    Fill the Crusts:

                      - Spoon the creamy raspberry lemon filling over the prepared crusts in each mini cheesecake cup. Tap gently to level and remove any air bubbles.

                        Chill:

                          - Cover the mini cheesecakes with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow them to set properly.

                            Serve:

                              - Once set, remove from the fridge and carefully take them out of the mini cheesecake or muffin tin.

                                - Serve with a dollop of whipped cream on top and a few fresh raspberries for garnish.

                                  Prep Time: 15 minutes | Total Time: 4 hours 15 minutes (including chilling) | Servings: 12 mini cheesecakes