Description
Indulge in these refreshing Raspberry Lemon Cheesecake Cups—a no-bake treat that combines creamy cheesecake filling with vibrant raspberries and zesty lemon for an unforgettable dessert experience.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 4 tbsp melted butter
For the Filling:
- 8 oz softened cream cheese
- 1/2 cup sour cream
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 cup freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1 cup fresh raspberries (halved)
Instructions
For the Crust:
- 1. In a medium bowl, combine graham cracker crumbs and melted butter until well mixed.
- 2. Press about a tablespoon of this mixture into each serving cup to form a crust.
For the Filling:
- 1. In another bowl, beat together softened cream cheese, sour cream, granulated sugar, lemon juice, and vanilla extract until smooth and creamy.
- 2. Gently fold half of the fresh raspberries into the cheesecake mixture, creating swirls.
- Assemble:
- 1. Spoon or pipe the cheesecake filling into each cup over the graham cracker crusts.
- 2. Top with remaining raspberries for added flair.
- Chill:
- 1. Refrigerate your cups for at least two hours or overnight to allow them to set properly.
- 2. Serve chilled and enjoy every delicious bite!
- Prep Time: 20 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup (approximately 90g)
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg