Description
Individual no-bake cheesecake cups with a tangy lemon base and a sweet raspberry swirl, perfect for a refreshing dessert.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup raspberry jam or puree
Instructions
- Mix graham cracker crumbs with melted butter and press into the bottom of serving cups or jars.
- In a large bowl, beat cream cheese, sugar, lemon zest, lemon juice, and vanilla until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Divide the cheesecake filling evenly among the cups over the crust.
- Spoon small dollops of raspberry jam on top and use a toothpick to swirl gently into the filling.
- Refrigerate for at least 4 hours or until set before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American