No-Bake Mini Lemon Raspberry Cheesecakes

Serving: These mini cheesecakes are best served chilled, straight from the fridge.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze individual cheesecakes (without the raspberry topping) in an airtight container for up to 2 months. Thaw in the fridge before serving.
Variations
Berry Swap: Use blueberries, blackberries, or strawberries instead of raspberries.
Chocolate Drizzle: Add a dark chocolate drizzle for an extra indulgent touch.
Gluten-Free Option: Use gluten-free graham crackers for the crust.
Dairy-Free Version: Substitute dairy-free cream cheese and coconut whipped cream.
FAQ
Q: Can I use frozen raspberries instead of fresh?
A: Yes! Simply cook them the same way, but add an extra minute for the sauce to thicken properly.

Q: How long do these need to chill before serving?
A: At least 3 hours, but for the best texture, let them chill overnight.

Q: Can I make this in a full-size cheesecake pan?
A: Absolutely! Use a springform pan and let it set for at least 6 hours before slicing.

These No-Bake Mini Lemon Raspberry Cheesecakes are the perfect make-ahead dessert for any occasion—light, refreshing, and bursting with citrusy and berry goodness!