Lemon Raspberry Cheesecake

Let me tell you about my absolute favorite summer dessert, the one that never fails to impress yet is so simple even my baking-challenged brother can make it. This lemon raspberry cheesecake is my go-to when I need something elegant but don’t want to turn on the oven. I’ve made hundreds of cheesecakes over the years, but there’s something magical about the tangy lemon meeting sweet raspberry in these no-bake beauties.

What I love most is how the creamy filling contrasts with that buttery graham cracker crunch. The first time I served these at a dinner party, my friends thought I’d spent hours baking. Little did they know that the whole thing comes together in about 25 minutes of active time.

The secret’s in using quality ingredients and letting the fridge do all the work. Trust me, after one bite of these perfectly balanced mini cheesecakes with their vibrant raspberry topping, you’ll understand why this recipe never leaves my dessert rotation.

Why You’ll Love This Lemon Raspberry Cheesecake

Oh, where do I begin? This recipe checks all the boxes for the perfect fuss-free dessert:

• No oven required: Perfect for hot summer days when baking sounds like torture
• Creamy dreamy texture: That whipped cream folding technique gives it cloud-like lightness
• Burst of bright flavors: The lemon zest makes it sing while raspberry jam adds just enough sweetness
• Impressively easy: Looks fancy but comes together with minimal effort (our little secret)
• Portion perfection: Mini cheesecakes mean no slicing mess and perfect single servings

Honestly, the hardest part is waiting those 4 hours for them to set, but that anticipation makes the first bite even more magical!

Ingredients for Lemon Raspberry Cheesecake

Gather these simple but crucial ingredients, precision matters for that perfect creamy texture:

• 1 ½ cups graham cracker crumbs (about 1 sleeve of crackers crushed finely)
• 1/3 cup melted unsalted butter (slightly cooled)
• 2 tablespoons granulated sugar (for the crust)
• 16 oz cream cheese (full-fat, softened to room temperature, this is non-negotiable!)
• 1/2 cup granulated sugar (for the filling)
• 1 teaspoon vanilla extract (the good stuff, not imitation)
• 1 teaspoon lemon zest (freshly grated, about 1 medium lemon)
• 2 tablespoons fresh lemon juice (from that same lemon)
• 1 cup heavy whipping cream (cold straight from the fridge)
• 1 cup raspberry preserves (seedless gives smoother topping)
• Fresh raspberries & lemon twists (for that gorgeous finish)

Ingredient Notes & Substitutions

Baking is science, but we can tweak a little: Gluten-free graham crackers work perfectly for the crust. In a pinch, bottled lemon juice can substitute fresh, but zest is irreplaceable for that bright flavor.

Use salted butter if needed (just omit any extra salt). For dietary needs, vegan cream cheese and coconut cream can work, though texture varies. Always use unsalted butter when possible, it lets you control the saltiness perfectly!

Equipment You’ll Need

Don’t worry, you likely have most of these in your kitchen already! Here’s what I grab every time I make these beauties:

• Mini cheesecake pan or standard muffin tin (with paper liners if using muffin tin)
• Electric mixer (hand or stand, both work great)
• Microplane or fine zester (for that perfect lemon zest)
• Mixing bowls (one for crust, one for filling)
• Spatula (for scraping every last bit of that delicious filling)

That’s it! No fancy gadgets required, just simple tools for simple perfection.

How to Make Lemon Raspberry Cheesecake

Trust me, this is easier than it looks! The secret is in the chilling time and gentle folding. Follow these steps, and you’ll have perfect little cheesecakes every time.

Step 1: Prepare the Graham Cracker Crust

First, grab your graham cracker crumbs, melted butter, and sugar. Mix them together in a bowl until it look like wet sand.

Now, here’s the important part: Press the mixture firmly into your mini cheesecake pan or lined muffin tin. I use the bottom of a small glass to really pack it down. Don’t skip the chilling! Pop them in the fridge for at least 15 minutes. This keeps your crust from crumbling when you add the filling later.

Step 2: Make the Lemon Cheesecake Filling

Beat your softened cream cheese first, I mean, really beat it until it’s completely smooth, no lumps allowed! Then add the sugar, vanilla, lemon zest, and lemon juice. Keep mixing until it’s creamy and dreamy. In another bowl, whip that cold heavy cream to stiff peaks.

Now, here’s where you need patience: Gently fold the whipped cream into the cream cheese mixture. Don’t stir vigorously, or you’ll deflate all that airy goodness!

Step 3: Assemble and Chill

Spoon that luscious filling onto your chilled crusts. I like to use an ice cream scoop for even portions. Smooth the tops with a spoon or offset spatula.

Now comes the hardest part: Waiting! Refrigerate for at least 4 hours, though overnight is even better. The anticipation makes that first bite magical, I promise!

Step 4: Add Raspberry Topping

Just before serving, warm your raspberry preserves slightly (about 10 seconds in the microwave) to make spreading easier. Spoon a dollop on each cheesecake, then top with fresh raspberries and lemon twists for that wow factor. Voila! You’ve just made the most impressive (yet easiest) dessert ever.

Tips for Perfect Lemon Raspberry Cheesecake

After making these dozens of times, I’ve picked up some foolproof tricks to guarantee cheesecake success every time.

• First, always use full-fat cream cheese, the low-fat stuff just won’t set properly, trust me.
• When zesting your lemon, avoid the white pith, it’s bitter and will ruin that bright citrus flavor.
• I can’t stress enough how important it is to fold, don’t stir when combining the whipped cream and cream cheese.
• Overmixing deflates all that air you worked so hard to whip in!

One last pro tip: Chill your mixing bowl before whipping the cream, it helps the peaks form faster and hold their shape better.

Follow these simple tricks, and you’ll get perfect results every time!

Serving Suggestions

Oh, let me tell you how I love to serve these little beauties! Fresh mint leaves make them look so fancy, and a drizzle of melted white chocolate takes them over the top.

Sometimes I arrange extra raspberries around the plate for a pop of color. For special occasions, I’ll dust them with powdered sugar right before serving, it’s like edible snow on these citrusy clouds of joy!

Storage & Reheating

These little cheesecakes keep beautifully in the fridge for up to 3 days when stored in an airtight container. Just wait to add the raspberry topping until right before serving to keep it fresh.

Want to freeze them? Pop the cheesecakes (without topping) on a baking sheet until solid, then transfer to freezer bags. They’ll keep for 2 months, thaw overnight in the fridge when those cheesecake cravings hit!

Nutritional Information

Now, let’s talk numbers, but remember, these are just estimates since ingredients can vary. Each delightful mini cheesecake comes in at about 320 calories, with 20g of that dreamy fat that makes it so creamy.

You’re looking at 22g of sugar per serving (mostly from that sweet raspberry topping and crust), 30g carbs, and 4g protein. The sodium sits around 180mg, and you get a tiny 1g fiber boost from those graham crackers and raspberries.

These values can change based on your specific brands and how generous you are with toppings. I won’t judge if you add extra raspberry preserves!

Lemon Raspberry Cheesecake FAQs

Bright & Fruity Cheesecake Treats to Try

Loved the vibrant flavors of Lemon Raspberry Cheesecake? These fruity and creamy desserts are perfect for your next baking adventure.

• Raspberry Lemon Heaven Cupcakes: Tangy lemon cupcakes topped with fluffy raspberry frosting.​
• White Chocolate Raspberry Cheesecake: Sweet white chocolate balances tart raspberries in this rich dessert.​
• Lemon Bar Cookie Cups: Bite-sized buttery cups filled with zesty lemon curd.​
• Cranberry Curd Tart: A smooth, tangy tart that rivals your favorite citrus desserts.​

Try these refreshing sweets to keep the bright, fruity flavors going!​

Time to Try These Mini Lemon Raspberry Cheesecakes

I’d love to hear how your lemon raspberry cheesecakes turn out! Snap a photo and tag me on Instagram so I can see your beautiful creations. Did you add any fun twists to the recipe? Leave a rating below. Your feedback helps other bakers know what to expect. Happy cheesecake making!

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