Directions:
Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of 12 mini cheesecake pans or silicone molds to form an even crust. Set aside.
Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
Add the granulated sugar and vanilla extract, and beat until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Fold in the lemon juice and lemon zest until fully incorporated.
Gently swirl in the raspberry puree, creating a marbled effect.
Assemble the Cheesecakes:
Spoon the cheesecake filling evenly over the prepared crusts in the mini cheesecake pans or molds.
Smooth the tops with a spatula and refrigerate for at least 4 hours, or until fully set. Overnight chilling is preferred.
Add Toppings:
Before serving, top each cheesecake with fresh raspberries and additional lemon zest if desired.
Serve:
Carefully remove the mini cheesecakes from the pans or molds and serve chilled.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes | Servings: 12 | Calories: 250 kcal per serving
These No-Bake Mini Lemon Raspberry Cheesecakes are a delightful treat with a refreshing lemon flavor and a touch of raspberry sweetness. Perfect for a light and elegant dessert!
