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When it comes to effortless yet impressive desserts, no-bake cheesecake cups have taken the culinary world by storm. These delightful little treats combine the luxurious creaminess of cheesecake with the convenience of individual servings, making them the perfect option for gatherings, picnics, or simply an indulgent night in. One flavor combination that stands out in the realm of no-bake desserts is the vibrant pairing of lemon and raspberry. The zesty notes of lemon, harmonizing beautifully with the sweet-tart burst of fresh raspberries, create a refreshing treat ideal for warm weather or special occasions.

No-Bake Lemon Raspberry Cheesecake Cups

Discover the deliciousness of Zesty Lemon Raspberry Cheesecake Cups, the ultimate no-bake dessert that combines creamy cheesecake with a refreshing burst of lemon and raspberry. Perfect for any occasion, these individual cups are easy to prepare and look stunning on any table. With a crunchy graham cracker crust and a light, airy filling, this dessert is ideal for summer gatherings or cozy nights in. Treat your taste buds to this delightful indulgence!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons granulated sugar

8 oz cream cheese, softened to room temperature

1/2 cup powdered sugar, sifted

Zest of 1 large lemon

1/4 cup freshly squeezed lemon juice

1 teaspoon pure vanilla extract

1 cup heavy whipping cream, chilled

1 cup fresh raspberries, plus extra for garnish

Additional raspberries and lemon zest for decoration

Instructions
 

Make the crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix the ingredients together until they are well incorporated and the mixture has a texture similar to wet sand. Divide this mixture evenly among 4 to 6 serving cups or small glasses, and press it down firmly with the back of a spoon or your fingers to create a solid base. Set aside.

    Prepare the cheesecake filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it becomes smooth and creamy, which should take about 2-3 minutes. Gradually add in the sifted powdered sugar, lemon zest, fresh lemon juice, and vanilla extract. Continue mixing until all the ingredients are fully combined and there are no lumps in the mixture.

      Whip the cream: In a separate bowl, pour the chilled heavy whipping cream and whip it with an electric mixer until stiff peaks form. This typically takes 2-4 minutes. Once ready, gently fold the whipped cream into the cream cheese mixture in three separate additions. Take care not to deflate the whipped cream too much, as you want the cheesecake filling to remain light and airy.

        Layer the cups: Using a spoon or a piping bag, carefully fill each cup with the cheesecake mixture, layering it on top of the graham cracker crust until each cup is about three-quarters full. Next, gently place a layer of fresh raspberries on top of the cheesecake filling, pressing them down slightly.

          Chill: Cover each cup with plastic wrap or a lid and refrigerate them for at least 4 hours, but preferably overnight. This chilling time allows the flavors to meld and the cheesecake to set properly.

            Serve: When you're ready to enjoy your dessert, remove the cups from the refrigerator. Garnish each cheesecake cup with a few extra fresh raspberries and a sprinkle of lemon zest for an added burst of color and flavor. Serve chilled and indulge in your delightful, refreshing treat!

              Prep Time, Total Time, Servings: 20 minutes | 4 hours chilling time | 6 servings