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Mini Cheesecakes with Lemon and Raspberry No-Bake

These Mini Cheesecakes with Lemon and Raspberry No-Bake are quick to prepare, impressive, and versatile, perfect for satisfying your sweet tooth without any baking.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
For the Cheesecake Filling
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • Zest of 1 lemon
  • 1/4 cup lemon juice (freshly squeezed) Best for flavor
For the Topping
  • 1 cup fresh raspberries (or any berry of choice)
  • Additional lemon zest for garnish (optional)

Method
 

Preparation
  1. Combine graham cracker crumbs and sugar in a medium bowl, pour in melted butter, and stir until crumbly.
  2. Press this mixture firmly into the bottom of a muffin tin or tart pans, about 1/2 inch deep.
Make the Cheesecake Filling
  1. In a large mixing bowl, whip together softened cream cheese and powdered sugar until smooth (about 2 minutes).
  2. Add vanilla extract, sour cream, lemon zest, and lemon juice. Beat until combined.
Fill the Cups
  1. Spoon the cheesecake mixture into the crust-lined muffin or tart pans, smoothing the tops.
  2. Refrigerate for at least 4 hours, or until set.
Add the Berry Topping
  1. Top cheesecakes with fresh raspberries or your berry of choice, adding a sprinkle of lemon zest if desired.
Serve & Enjoy
  1. Carefully remove each cheesecake from the mold and serve on a plate.

Notes

Pro tip: Make the crust a day ahead and store in the fridge. You can also experiment with different berries.