Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1 cup raspberries
- Zest of 1 lemon
Instructions
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until all crumbs are coated with butter, and press this mixture into the bottom of serving cups to form a crust.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, fresh lemon juice, and vanilla extract, mixing until well combined and creamy.
- Gently fold in the whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream; this will ensure your cheesecake filling remains light and airy.
- Spoon the cheesecake mixture into the prepared cups over the crust layer. Top each cup with fresh raspberries and a sprinkle of lemon zest. For best results, refrigerate for at least 4 hours before serving to allow the flavors to meld and the cheesecake to set.
Notes
Store any leftover cheesecake cups in the refrigerator, covered, for up to 3 days. Not suitable for freezing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg