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Mini Lemon & Raspberry Cheesecakes

Mini Lemon & Raspberry Cheesecakes
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Creamy, zesty, and sweet no-bake mini cheesecakes bursting with lemon flavor and fresh raspberries – the ultimate easy make-ahead dessert for any occasion.

Ingredients

Scale
  • For the base:
  • 200g digestive biscuits (or graham crackers)
  • 100g unsalted butter, melted
  • For the filling:
  • 300g full-fat soft cream cheese or mascarpone (room temp)
  • 50g icing sugar
  • 150ml double cream
  • 1 tsp lemon extract or zest and juice of 1/2 lemon
  • 200g fresh raspberries
  • For decoration:
  • 125ml double cream
  • 1 tbsp icing sugar
  • Lemon zest
  • 150g fresh raspberries
  • Freeze-dried raspberries (optional)

Instructions

  1. Crush digestive biscuits into fine crumbs using a food processor or rolling pin.
  2. Mix crumbs with melted butter until fully combined.
  3. Divide evenly between 12 mini molds or tins and press down firmly to form a base.
  4. Whisk cream cheese, icing sugar, and lemon extract/zest and juice until smooth.
  5. Whip double cream to stiff peaks separately, then gently fold into cream cheese mixture.
  6. Fold in fresh raspberries, crushing a few slightly for color.
  7. Spoon or pipe filling onto the bases and smooth the tops.
  8. Chill in fridge for 3–4 hours or freeze for 2 hours to set.
  9. Remove from molds carefully once set.
  10. Whip remaining cream with icing sugar until soft peaks form and pipe on top.
  11. Garnish with lemon zest, fresh raspberries, and optional freeze-dried raspberry pieces.

Notes

Use full-fat cream cheese or mascarpone for best texture. Let ingredients come to room temperature for smoother filling. Make ahead and decorate just before serving. Can be frozen (undecorated) for up to a month.

Nutrition

Keywords: mini cheesecakes, lemon cheesecake, raspberry dessert, no bake cheesecake, easy cheesecake recipe

Find it online: https://alexandrarecipes.com/mini-lemon-raspberry-cheesecakes-the-perfect-sweet-tangy-treat/