No-Bake Mini Lemon Raspberry Cheesecakes

Ingredients:

1 cup graham cracker crumbs

3 tbsp unsalted butter, melted

2 tbsp granulated sugar

1 ½ cups cream cheese, softened

½ cup powdered sugar

½ cup sour cream

1 tbsp fresh lemon juice

1 tsp lemon zest

½ tsp vanilla extract

½ cup heavy whipping cream

½ cup fresh raspberries (for topping)

2 tbsp raspberry jam (for drizzle)

Instructions:

Prepare the Crust: In a small bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well, then press the mixture firmly into the bottom of each cup in a mini cheesecake pan or lined muffin tin.

Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese and powdered sugar until smooth.

Add Flavor: Blend in the sour cream, lemon juice, lemon zest, and vanilla extract, mixing until fully incorporated.

Whip & Fold: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture until light and fluffy.

Assemble & Chill: Evenly spoon the cheesecake mixture over the prepared crusts, smoothing the tops with a spatula. Refrigerate for at least 4 hours or until set.

Garnish & Serve: Before serving, top each mini cheesecake with fresh raspberries and drizzle with raspberry jam. Serve chilled and enjoy this refreshing, tangy treat!