No-Bake Mini Lemon Raspberry Cheesecakes

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is evenly coated and slightly clumpy.
Divide the crust mixture evenly into the bottom of mini tart pans or muffin tin liners. Press it down firmly using a spoon or your fingers to create a solid crust. Place the crusts in the refrigerator to chill while preparing the filling.
Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the heavy cream, powdered sugar, vanilla extract, lemon juice, and lemon zest. Continue to beat on medium speed until everything is fully incorporated and the filling is light and fluffy.
Add the raspberry puree and gently fold it into the mixture, creating a marbled effect.
Assemble the Mini Cheesecakes:

Spoon the cheesecake filling into the prepared crusts, dividing it evenly among all the mini cheesecakes. Smooth the tops with a spatula.
Refrigerate the mini cheesecakes for at least 4 hours or until they’re fully set.
Serve and Garnish:

Once the cheesecakes are set, garnish each with fresh raspberries and a little extra lemon zest for added freshness and color.
Serve chilled and enjoy the creamy, tangy bite of these mini delights!
Serving and Storage Tips