No Bake Lemon Raspberry Cheesecake Cups Recipe

If you’re in the mood for a dessert that’s bursting with bright, tangy flavors and comes together in almost no time, you’ll fall head over heels for these No Bake Lemon Raspberry Cheesecake Cups. They’re creamy, luscious, and layered with the irresistible trio of a buttery graham cracker crust, a dreamy lemony cheesecake filling, and juicy raspberries. Perfect for summer gatherings or any night you want a sweet treat without turning on the oven, these cheesecake cups are a personal favorite that always wow friends and family!

No Bake Lemon Raspberry Cheesecake Cups Recipe - Recipe Image

Ingredients You’ll Need

What I love most about these No Bake Lemon Raspberry Cheesecake Cups is how a handful of everyday ingredients can create something so special. Each one brings its own unique magic, whether it’s the creaminess from the dairy, the tart punch of lemon, or the fresh burst of raspberries.

  • Graham cracker crumbs: Provide the classic cheesecake base and a satisfying crunch in every bite. Use gluten-free crumbs for an allergy-friendly swap!
  • Melted butter: Binds the crust together and adds a rich, buttery flavor that pairs perfectly with the tangy filling.
  • Cream cheese (softened): The star of the show, lending a silky, decadent texture and classic cheesecake taste.
  • Greek yogurt: Adds a velvety tang and lightens up the filling without sacrificing creaminess.
  • Honey or maple syrup: Naturally sweetens the cheesecake mixture and brings subtle floral or caramel notes.
  • Vanilla extract: Deepens the flavor and rounds out the tartness of the lemon and raspberries.
  • Lemon zest: Packs a punch of bright citrus aroma and color, really making the lemon flavor pop!
  • Lemon juice: Balances the sweetness and infuses the filling with fresh, zesty tang.
  • Fresh raspberries: Juicy, vibrant, and slightly tart, they create beautiful pops of flavor and a stunning swirl.
  • Extra raspberries and lemon zest (optional): For that final flourish of freshness and a gorgeous presentation.

How to Make No Bake Lemon Raspberry Cheesecake Cups

Step 1: Prepare the Graham Cracker Crust

Start by combining your graham cracker crumbs and melted butter in a small bowl. Mix until every crumb is coated and the mixture feels like wet sand. Scoop the crust mixture evenly into four small cups or jars, pressing down gently with the back of a spoon to form a firm base. This layer adds the perfect amount of crunch and buttery goodness to every bite.

Step 2: Make the Creamy Lemon Cheesecake Filling

In a medium mixing bowl, beat the softened cream cheese until it’s completely smooth and lump-free. Next, add the Greek yogurt, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Mix everything together until you have a creamy, dreamy filling that’s tangy and sweet with a citrusy zing you’ll love.

Step 3: Add the Raspberries and Swirl

Gently fold in the fresh raspberries to the cheesecake mixture. If you like, lightly mash a few as you stir to create gorgeous pink swirls throughout the filling. This step is what gives these No Bake Lemon Raspberry Cheesecake Cups their signature look and those pockets of juicy raspberry flavor.

Step 4: Assemble the Cups

Spoon the cheesecake filling on top of the prepared graham cracker crusts, dividing it evenly among your cups. Smooth out the tops with a small offset spatula or the back of a spoon. The layers should look tempting already, but just wait—chilling takes them to a whole new level!

Step 5: Chill and Garnish

Refrigerate the assembled cheesecake cups for at least 2 hours to set. This allows the flavors to meld and the texture to firm up beautifully. When you’re ready to serve, top each cup with extra fresh raspberries and a sprinkle of lemon zest for that final burst of color and flavor.

How to Serve No Bake Lemon Raspberry Cheesecake Cups

No Bake Lemon Raspberry Cheesecake Cups Recipe - Recipe Image

Garnishes

Add the finishing touch by topping each cheesecake cup with a few extra raspberries and a little more lemon zest. A tiny sprig of mint can also make them look ultra-fancy and fresh, perfect for impressing your guests or treating yourself.

Side Dishes

These cups are rich and bursting with flavor, so they’re fantastic on their own, but if you want to round out the dessert table, try serving them alongside crisp biscotti, buttery shortbread cookies, or a platter of fresh summer berries.

Creative Ways to Present

No Bake Lemon Raspberry Cheesecake Cups look adorable in small mason jars, stemless wine glasses, or even shot glasses for a party. For extra flair, layer the crust and filling multiple times for a parfait-style treat that’s as eye-catching as it is delicious.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake cups can be covered and stored in the refrigerator for up to three days. The crust will soften slightly but the flavors only get better, making these perfect for meal prep or make-ahead desserts.

Freezing

To freeze, wrap the cups tightly with plastic wrap and foil. They’ll keep well for up to a month. Thaw in the fridge overnight before serving, and add fresh garnishes just before enjoying for the best texture and presentation.

Reheating

Since these are no-bake and meant to be served chilled, there’s no need to reheat! If they’ve been frozen, simply let them thaw in the refrigerator until soft and creamy again.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but thaw and drain them well before adding to the filling to avoid excess moisture. The flavor will still be delicious, though the swirl effect might be a bit softer.

What’s the best way to make these dairy-free?

For a dairy-free version of No Bake Lemon Raspberry Cheesecake Cups, simply swap in your favorite dairy-free cream cheese and a thick coconut or almond yogurt. The results are just as creamy and luscious!

Can I double the recipe for a crowd?

Absolutely! This recipe scales up beautifully. Just multiply the ingredients as needed and assemble in individual cups or a large trifle dish for a stunning centerpiece dessert.

How do I make the crust gluten-free?

Use gluten-free graham crackers or crumbs, which are widely available in most grocery stores. The flavor and texture will be just as delicious as the classic version.

Can I use other berries instead of raspberries?

Definitely! No Bake Lemon Raspberry Cheesecake Cups are incredibly versatile—try strawberries, blueberries, or even blackberries for a fun twist. Just chop larger berries to keep the texture consistent.

Final Thoughts

There’s something magical about a fuss-free dessert that looks beautiful, tastes incredible, and comes together in minutes. I hope you’ll give these No Bake Lemon Raspberry Cheesecake Cups a try—they’re the perfect showcase for sunny flavors and a wonderful way to treat yourself or share a little joy with friends. Happy no-baking!

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No Bake Lemon Raspberry Cheesecake Cups Recipe

No Bake Lemon Raspberry Cheesecake Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 8 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Non-Vegetarian

Description

These No Bake Lemon Raspberry Cheesecake Cups offer a refreshing and creamy dessert that blends tangy lemon, sweet raspberries, and a crisp graham cracker crust. Perfectly easy to prepare without an oven, these cheesecake cups are ideal for summer gatherings or a quick, delightful treat.


Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs (gluten-free if needed)
  • 2 tablespoons melted butter

Filling

  • 8 oz cream cheese (softened)
  • 1/2 cup Greek yogurt
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1 cup fresh raspberries

Garnish (optional)

  • Extra raspberries
  • Lemon zest


Instructions

  1. Prepare the crust: In a small bowl, mix the graham cracker crumbs with the melted butter until evenly coated. Divide the mixture evenly between 4 small serving cups and press down gently to form an even crust layer.
  2. Make the filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the Greek yogurt, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Continue mixing until the filling is well combined and creamy.
  3. Incorporate raspberries: Gently fold in the fresh raspberries, mashing a few slightly to create a pretty raspberry swirl effect throughout the filling.
  4. Assemble the cheesecake cups: Spoon the cheesecake filling over the prepared crusts in the serving cups, smoothing the tops with a spoon or spatula for a clean finish.
  5. Chill: Refrigerate the cheesecake cups for at least 2 hours to allow them to set properly before serving.
  6. Garnish and serve: Before serving, optionally garnish each cup with extra fresh raspberries and a sprinkle of lemon zest for added color and flavor.

Notes

  • For a dairy-free alternative, substitute the cream cheese with dairy-free cream cheese and use coconut yogurt instead of Greek yogurt.
  • You can swap raspberries with strawberries or blueberries depending on your preference or seasonal availability.
  • Press the crust firmly but gently to ensure it holds together without becoming too compact.
  • Make sure the cream cheese is softened to room temperature for easier mixing and a smoother filling.

Nutrition

  • Serving Size: 1 cup
  • Calories: 290
  • Sugar: 14g
  • Sodium: 160mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 40mg

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