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This no-bake raspberry lemon cheesecake 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.
Cheesecake is the best, but it’s even better when not baked. That is my opinion, but I’m pretty sure I’m right. It’s just so light and fluffy and takes 15 minutes to make.
That makes it WAY easier than putting together traditional cheesecake. You can play around with the flavors and make pretty much any flavor combination.
For this version, I packed the cream cheese mixture with tons of fresh lemon zest and a hint of vanilla bean paste and then topped it with raspberry jam and fresh berries.
Not to sound super dramatic, but I’m IN LOVE with these little mini cheesecakes, and they need to make an appearance at your next party.
Oh, and don’t worry if you want a full cheesecake vs making them mini. Just plop all the filling into a 9-inch round graham cracker crust and then top with raspberry jelly and fresh berries. You may need to use a little more jam and fresh berries for a full pie.
Ingredients needed
- Cream cheese
- Powdered sugar
- Lemon juice
- Lemon zest
- Vanilla bean paste
- Heavy whipping cream
- Mini graham cracker crust shells
- Seedless raspberry jam
- Raspberry liqueur
- Fresh raspberries
How to make mini no bake cheesecakes
Do you know what’s great about making no-bake cheesecakes? They are easy and always a crowd-pleaser!
- In the bowl of the electric mixer, add cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla bean paste.
- Once combined, thin out with heavy whipping cream until you have reached your desired texture. The cheesecake mixture should be spoonable and creamy but not too thick or runny.
- Add to your mini graham cracker crusts.
- Thin out your raspberry jam with the raspberry liqueur and spoon on top of each no bake raspberry lemon cheesecake.
- Top each cheesecake with a fresh berry and let it set in the refrigerator for at least 2 hours. However, you can eat these immediately if needed. I enjoy the texture after it has had time to set up.
My Pro Tips
Recipe Tips
- Set your cream cheese out so it has time to reach room temperature. This will ensure the cream cheese blends smoothly.
- Using vanilla bean paste will create beautiful little flecks of vanilla bean throughout the cheesecake, giving it a beautiful presentation.
- Using seedless raspberry jam will make it easier to top and prevent guests from picking seeds out of their teeth—a true win-win scenario.
- The raspberry liqueur I used was Chambord, but you could also use triple sec (which will add a slight orange flavor) or water to keep it non-alcoholic.
- Use store-bought mini graham cracker crusts to make this recipe super easy.
- Letting it set up in the fridge for 2 hours will give you the best texture, but you can serve immediately if needed.
More cheesecake recipes
No Bake Raspberry Lemon Cheesecake
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
- 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
- Mix on medium speed for 2 minutes or until fully combined.
- 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.
- Add equal amounts of the cheesecake mixture to the graham cracker crusts and set aside.
- In a small bowl add the seedless raspberry jam and raspberry liqueur. Whisk until smooth.
- Top each cheesecake with 1 teaspoon of the raspberry jam mixture and top with one fresh raspberry.
- Let the cheesecakes set up for at least 2 hours befroe serving.
Seriously so so gorgeous! Perfect for entertaining.
So cute and delicious! Love this idea!
This is the perfect dessert for the summer. No bake and individual portions. Loving it!
Mini desserts just taste so much beter to me….maybe because I can have a few without feeling like I overstuffed myself, lol! These looks out of this world amazing!
I need to try this immediately, it looks so good!
I love no bake desserts and I love individual desserts!
These look so yummy! No bake dishes are perfect for hot summers!