No-Bake Mini Lemon Raspberry Cheesecakes 🍋🍓🍰
Ingredients:
1 1/2 cups graham cracker crumbs 🥯
1/4 cup melted butter 🧈
2 tablespoons sugar 🥄
8 oz cream cheese, softened 🧀
1/2 cup powdered sugar 🍬
1 teaspoon vanilla extract 🌼
1 teaspoon lemon zest 🍋
1 tablespoon lemon juice 🍋
1/2 cup heavy whipping cream 🥛
1/4 cup raspberry preserves 🍇
Fresh raspberries for garnish 🍓
Lemon slices for garnish 🍋
Mint for garnish 🌿
Directions:
1. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well until everything is nicely blended.
2. Press the mixture firmly into the bottom of a mini cheesecake pan or muffin tin to create a solid crust. Pop it in the fridge for 15 minutes to set.
3. In a large mixing bowl, beat together the cream cheese, powdered sugar, vanilla, lemon zest, and lemon juice until it's smooth and creamy.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture, creating a light and fluffy filling.
5. Spoon the delightful filling over your chilled crusts, making sure to smooth the tops for a lovely finish.
6. Add a swirl of raspberry preserves on top of each cheesecake to give them a pop of color and flavor.
7. Refrigerate these beauties for at least 2 hours or until they're firm and ready to serve.
8. Before serving, garnish with fresh raspberries, lemon slices, and a sprig of mint for a touch of elegance.
Enjoy your delicious creations!