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Cheesecake has long been a beloved dessert, captivating taste buds with its creamy texture and rich flavor. Over the years, this classic favorite has evolved, adapting to modern tastes and preferences, including the delightful trend of serving it in individual portions. This not only enhances the dessert experience but also offers convenience and portion control for those who want to indulge without overdoing it. Among the myriad of cheesecake variations, Zesty Lemon Raspberry Cheesecake Cups stand out as a refreshing and delightful option, perfect for summer gatherings or casual family dinners. With a harmonious balance of tangy lemon and sweet raspberries, this dessert is a perfect blend of flavors that tantalizes the palate.

No-Bake Lemon Raspberry Cheesecake Cups

Satisfy your sweet tooth with these Zesty Lemon Raspberry Cheesecake Cups, a delightful twist on a classic favorite! Perfect for summer gatherings or cozy dinners, these individual desserts feature a crunchy graham cracker crust and a creamy filling balanced by fresh raspberries and zesty lemon. They're not only visually stunning but also offer the perfect portion size. Easy to make and sure to impress, these cheesecake cups are a refreshing treat anyone can enjoy!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons sugar

8 oz cream cheese, softened

1/2 cup powdered sugar

Zest of 1 lemon

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 cup fresh raspberries

Extra raspberries and lemon zest for garnish

Instructions
 

Make the crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined and the mixture resembles wet sand. Divide the mixture evenly among 4 to 6 serving cups and firmly press it down to create a base. Set aside.

    Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add powdered sugar, lemon zest, lemon juice, and vanilla extract, mixing until fully incorporated with no lumps.

      Whip the cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in three additions. Be careful not to deflate the whipped cream too much; you want the filling to be light and airy.

        Layering the cups: Spoon the cheesecake filling into the cups over the graham cracker crust, filling each cup about three-quarters full. Add a layer of fresh raspberries on top of the cheesecake filling.

          Chill: Cover each cup with plastic wrap and place them in the refrigerator to chill for at least 4 hours, or overnight for the best flavor and texture.

            Serve: When ready to serve, garnish each cheesecake cup with extra fresh raspberries and a sprinkle of lemon zest for an added touch. Enjoy your refreshing dessert!

              Prep Time, Total Time, Servings: 20 minutes | 4 hours chilling time | 6 servings