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.
Servings: 6 servings
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.