No-Bake Mini Lemon Raspberry Cheesecakes: A Sweet & Tangy Delight

Serving: These mini cheesecakes are best served chilled. They’re perfect as individual desserts for gatherings or as a quick snack from the fridge.
Storage: Store in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; thaw in the fridge before serving.
Variants
Berry Swap: Substitute the raspberries with blueberries, blackberries, or sliced strawberries for a different flavor.
Gluten-Free Option: Use gluten-free graham crackers for the crust.
Chocolate-Lemon Twist: Add a drizzle of melted white or dark chocolate over the top for an extra layer of indulgence.
FAQ
Q: Can I make these cheesecakes in a larger size?
A: Yes, you can make a single no-bake cheesecake in a springform pan. Just press the crust into the bottom and spread the filling evenly on top.

Q: Can I use store-bought whipped topping instead of whipping heavy cream?
A: Yes, store-bought whipped topping can be used as a shortcut. Substitute it in equal amounts for the whipped cream.

Q: How do I keep the cheesecakes from sticking to the liners?
A: Silicone molds or parchment paper liners work best for easy removal. If using regular liners, lightly grease them before filling.

These No-Bake Mini Lemon Raspberry Cheesecakes are the ultimate treat for lemon lovers. With their bright, fresh flavors and creamy texture, they’re sure to be a hit at any occasion.