🍋 No Bake Lemon Raspberry Cheesecake Cups
Looking for a refreshing and easy dessert to enjoy this summer? These No Bake Lemon Raspberry Cheesecake Cups are light, tangy, creamy, and perfectly sweet. They’re great for dinner parties, summer BBQs, bridal showers—or just a sunny afternoon treat. No oven, no fuss, all flavor.
📝 Ingredients:
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1 1/2 cups graham cracker crumbs
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1/4 cup sugar
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1/2 cup butter, melted
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8 oz cream cheese, softened
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1/2 cup powdered sugar
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1 tbsp lemon juice (fresh is best!)
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1 tbsp lemon zest
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1 cup whipped cream (or whipped topping)
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Fresh raspberries, for topping
👩🍳 Instructions:
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In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.
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Press the mixture firmly into the bottom of small serving cups to form the crust.
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In another bowl, beat together cream cheese, powdered sugar, lemon juice, and lemon zest until smooth and creamy.
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Gently fold in whipped cream until fully incorporated—don’t overmix.
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Spoon or pipe the cheesecake mixture evenly over the crust in each cup.
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Chill in the refrigerator for at least 2 hours (or overnight) until set.
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Top each cup with fresh raspberries just before serving. Optionally garnish with extra lemon zest or mint.
🍽️ Nutrition Info (Per Serving):
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Calories: 280
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Fat: 18g
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Carbohydrates: 25g
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Protein: 4g
💡 20 Tips for the Best Cheesecake Cups Ever
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Use a piping bag or zip-top bag with the tip cut off for neat filling.
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Chill your cups before adding the crust for extra firmness.
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Zest the lemon before juicing—much easier!
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Use fresh lemon juice for best flavor—bottled doesn’t compare.
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Use full-fat cream cheese for that classic rich texture.
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Let the cream cheese come to room temp so it blends smoothly.
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Add vanilla extract for an extra layer of flavor (½ tsp is plenty).
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Try crushed shortbread cookies or digestive biscuits instead of graham crackers.
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Make them in mini mason jars or clear plastic cups for easy transport.
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Use stabilized whipped cream if preparing in advance.
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Freeze for 20 minutes before serving for a firmer texture.
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Top with lemon curd or raspberry sauce for a gourmet touch.
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Add a raspberry inside the filling for a surprise bite.
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Garnish with edible flowers or mint for elegance.
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Use silicone cupcake liners if you want them to pop out easily.
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Layer the filling and crust twice for a parfait-style look.
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Add a pinch of salt to the crust to enhance flavor.
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Chop raspberries and fold into the cheesecake for added texture.
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Make ahead and store chilled for up to 3 days.
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Serve with tiny dessert spoons—they make it feel extra special.
❓ 20 Frequently Asked Questions (FAQs)
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Can I make these ahead of time?
Yes! They’re even better the next day after chilling. -
Can I use frozen raspberries?
For topping, use fresh. If using frozen, thaw and pat dry first. -
Can I use Cool Whip instead of whipped cream?
Absolutely—it works great and helps stabilize the filling. -
How long do they last in the fridge?
Up to 3–4 days when covered tightly. -
Can I freeze these?
Yes, freeze without toppings. Thaw in the fridge before serving. -
Can I make these keto?
Use almond flour for the crust, a keto sweetener, and a low-carb whipped topping. -
Can I make these gluten-free?
Use gluten-free graham crackers or cookies. -
Do I need a mixer?
A hand mixer is best for smoothness, but you can whisk by hand if softened enough. -
Can I use mascarpone instead of cream cheese?
Yes! It adds a slightly different, rich flavor. -
What’s the best way to zest a lemon?
Use a microplane for fine zest without the bitter white pith. -
How many servings does this recipe make?
About 6 medium-sized cups, or 8–10 small ones. -
Can I make these in a pie dish instead of cups?
Yes, press the crust into a 9-inch pie plate and layer the filling over it. -
Can I add a raspberry layer?
Yes—try a layer of mashed raspberries or raspberry jam.
