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As the temperatures rise and sunny days beckon, the allure of no-bake desserts becomes increasingly irresistible. These delightful treats offer a perfect solution for those hot summer days when turning on the oven feels less than appealing. Among the myriad of no-bake options, mini lemon raspberry cheesecakes stand out as a vibrant and refreshing choice, ideal for summer gatherings or simply enjoying a sweet moment at home.

No-Bake Mini Lemon Raspberry Cheesecakes – Easy, Creamy & Irresistible!

Beat the summer heat with these no-bake mini lemon raspberry cheesecakes! Perfectly creamy with zesty lemon and sweet raspberries, these desserts are a refreshing treat for any occasion. With minimal prep time and no oven required, they are accessible for bakers of all levels. Ideal for summer gatherings or a simple indulgence at home, each bite promises delicious flavor and a delightful experience. Try this easy recipe today! #NoBakeDesserts #SummerTreats #Cheesecake #LemonRaspberry #DessertIdeas
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

8 oz cream cheese, softened

1/2 cup powdered sugar

1/2 cup sour cream

1/4 cup freshly squeezed lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

For the raspberry layer:

1 cup fresh raspberries (plus extra for garnish)

2 tablespoons granulated sugar

1 tablespoon lemon juice

Instructions
 

Prepare the crust:

    - In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.

      - Press the mixture firmly into the bottom of mini dessert cups or a muffin tin lined with cupcake liners, creating an even layer. Refrigerate while you prepare the filling.

        Make the cheesecake filling:

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

            - Gradually add in the powdered sugar, sour cream, lemon juice, lemon zest, and vanilla extract. Beat until the mixture is well-combined and fluffy.

              Assemble the cheesecakes:

                - Spoon the cheesecake filling evenly over the crusts in your dessert cups or muffin tins, smoothing the tops with a spatula.

                  Prepare the raspberry layer:

                    - In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice. Cook for about 5 minutes, gently stirring until the raspberries break down and form a sauce. Remove from heat and let cool slightly.

                      Top the cheesecakes:

                        - Once the raspberry sauce has cooled, drizzle or spoon it over the cheesecake layer in each cup. You can leave some chunks of raspberries for added texture if you like!

                          Chill:

                            - Cover the mini cheesecakes with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

                              Serve:

                                - When ready to serve, remove the cheesecakes from the refrigerator. Garnish each with fresh raspberries and a sprinkle of lemon zest if desired. Enjoy your delightful no-bake mini lemon raspberry cheesecakes!

                                  Prep Time: 20 minutes | Total Time: 4 hours 20 minutes (including chilling) | Servings: 12 mini cheesecakes