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Refreshing No Bake Mini Lemon Raspberry Cheesecakes

These No Bake Mini Lemon Raspberry Cheesecakes combine the tangy brightness of lemon with the sweet burst of fresh raspberries, offering a light and creamy texture that makes them an ideal dessert for summer gatherings or special occasions.
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Ingredients Method

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter melted
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1/2 cup sour cream
  • 1 lemon zested and juiced
  • 1 cup fresh raspberries
  • 1 teaspoon vanilla extract

Method
 

  1. Prepare the crust by mixing graham cracker crumbs and melted butter.
  2. Press the mixture into the bottoms of muffin tins lined with cupcake liners.
  3. In a mixing bowl, combine softened cream cheese, powdered sugar, and sour cream.
  4. Add lemon juice, lemon zest, and vanilla extract to the cream cheese mixture.
  5. Fold in fresh raspberries gently to the cream cheese mixture.
  6. Spoon the cheesecake mixture into the prepared crusts and smooth the tops.
  7. Refrigerate for at least 4 hours or until set.
  8. Garnish with additional raspberries and lemon zest before serving.