No-Bake Lemon Raspberry Cheesecake Cups

Ingredients:

For the crust:

• 1 cup graham cracker crumbs

• 2 tablespoons granulated sugar

• 5 tablespoons unsalted butter, melted

For the cheesecake filling:

• 8 oz cream cheese, softened

• 1 cup heavy whipping cream

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 2 tablespoons fresh lemon juice

• Zest of 1 lemon

For the raspberry topping:

• 1 cup fresh raspberries

• 1 tablespoon sugar

• 1 tablespoon fresh lemon juice (optional)

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Instructions:

1. Prepare the crust:

   • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.

   • Divide the mixture evenly among small dessert cups or jars. Press the crust mixture into the bottom of each cup using the back of a spoon to form a firm base.

2. Make the cheesecake filling:

   • In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.

   • Add the powdered sugar, vanilla extract, lemon juice, and lemon zest. Beat until the mixture is smooth and fully combined.

   • In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

3. Assemble the cheesecake cups:

   • Spoon or pipe the cheesecake filling into each cup, over the graham cracker crust, filling the cups to the top. Smooth the tops with a spatula.

   • Refrigerate the cheesecake cups for at least 2 hours, or until the filling is firm and set.

4. Prepare the raspberry topping:

   • In a small bowl, mash the fresh raspberries with sugar and lemon juice (optional) until they form a thick, chunky sauce. If you prefer smoother topping, you can puree the raspberries in a blender or food processor.

   • Spoon the raspberry topping evenly over the set cheesecake filling.

5. Serve and enjoy:

   • Garnish with extra fresh raspberries and lemon zest if desired.

   • Serve chilled and enjoy your refreshing No-Bake Lemon Raspberry Cheesecake Cups!

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Tips:

• Storage: Keep the cheesecake cups covered in the refrigerator for up to 3 days.

• Customization: You can substitute the raspberries with other berries like strawberries, blueberries, or blackberries if desired.

• Sweetness: Adjust the sweetness of the raspberry topping to your liking by adding more or less sugar.

These cheesecake cups are a light and refreshing dessert that’s perfect for warm weather, and they come together in no time without needing to bake anything! Enjoy!