No-Bake Mini Lemon Raspberry Cheesecakes

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and has a crumbly texture.
Spoon 1-2 tablespoons of the mixture into each mini cheesecake pan or lined muffin tin, pressing down firmly to create a solid crust.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Add lemon juice, lemon zest, and vanilla extract, mixing until well incorporated.
Step 3: Assemble the Mini Cheesecakes
Spoon the cheesecake filling over each prepared crust, smoothing the tops.
Refrigerate for at least 3 hours, or overnight for the best texture.
Step 4: Make the Raspberry Topping
In a small saucepan, combine raspberries, sugar, and lemon juice.
Cook over medium-low heat, stirring occasionally, until the raspberries break down and form a sauce (about 5-7 minutes).
Remove from heat and let it cool to room temperature.
Step 5: Garnish and Serve
Once the cheesecakes are set, spoon the raspberry sauce over each one.
Garnish with extra fresh raspberries, if desired.
Serve and enjoy!
Serving and Storage Tips