No-Bake Lemon Raspberry Cheesecake Cups.
- Prep Time: 27 minutes
- Total Time: 2 hours 27 minutes
- Yield: 8 1x
Ingredients
Scale
- 3/4 cup graham cracker crumbs
- 1 tbsp melted unsalted butter
- 8 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 2/3 cup Greek yogurt
- 1 lemon, juice and zest
- 1/2 cup fresh raspberries
- 1 cup whipped cream
Instructions
- In a small bowl, mix graham cracker crumbs and melted butter until well combined. Spoon the mixture into the bottom of your glass cups (or jars) and press the mixture lightly down with the back of a spoon. Divide the mixture evenly.
- In the large bowl of your stand mixer mix cream cheese on high until light and fluffy with the paddle attachment. You may also use a hand mixer.
- Add the powdered sugar, Greek yogurt, lemon zest and juice, and raspberries and mix until well combined, scrapping down the sides as needed.
- Fold in the whipped cream with a rubber spatula until well combined.
- Spoon mixture into glasses on top of the graham cracker mixture. Divide cheesecake mixture evenly.
- Refrigerate the cheesecake cups for 2 hours or overnight to firm up.
- Once ready to serve, add some raspberries on top and maybe a little whip cream too.