Luscious No-Bake Lemon Raspberry Cheesecake Bites: A Refreshing Summer Treat

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Ingredients

Crust

US Measurements

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 2 tablespoons granulated sugar

Metric Measurements

  • 180g graham cracker crumbs
  • 75g melted butter
  • 30g granulated sugar

Filling

US Measurements

  • 12 oz cream cheese, softened
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup powdered sugar
  • 1/4 cup heavy cream
  • 1 cup fresh raspberries
  • Additional raspberries for garnish

Metric Measurements

  • 340g cream cheese, softened
  • 2 teaspoons lemon zest
  • 30 ml fresh lemon juice
  • 60g powdered sugar
  • 60 ml heavy cream
  • 150g fresh raspberries
  • Additional raspberries for garnish

Crust Preparation

  1. In a medium mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
  2. Mix until the crumbs are evenly coated and slightly moistened.
  3. Line a 9×9 inch baking pan with parchment paper, allowing overhang for easy removal.
  4. Press the crumb mixture firmly into the bottom of the pan.
  5. Refrigerate the crust while preparing the filling.

Filling Instructions

  1. In a large mixing bowl, beat softened cream cheese until smooth and creamy.
  2. Add lemon zest and fresh lemon juice, mixing thoroughly.
  3. Gradually add powdered sugar, beating until well incorporated.
  4. In a separate bowl, whip heavy cream until soft peaks form.
  5. Gently fold whipped cream into the cream cheese mixture.
  6. Carefully fold in fresh raspberries, being careful not to crush them completely.

Assembly

  1. Remove the chilled crust from the refrigerator.
  2. Spread the lemon raspberry filling evenly over the crust.
  3. Smooth the top with a spatula.
  4. Refrigerate for at least 4 hours or overnight.
  5. When set, lift the cheesecake out using parchment paper overhang.
  6. Cut into small squares or bite-sized pieces.
  7. Garnish with additional fresh raspberries.

Nutritional Information

Per Serving (2-inch square):

  • Calories: 220
  • Total Fat: 16g
  • Protein: 3g
  • Carbohydrates: 18g
  • Sugar: 12g
  • Fiber: 1g

Preparation Time: 20 minutes Chilling Time: 4+ hours Total Time: 4 hours 20 minutes Servings: 9-12 bites

Cooking Tips and Tricks

  • Ensure cream cheese is fully softened for smooth mixing
  • Use fresh, ripe raspberries for best flavor
  • Chill tools and bowl before whipping cream
  • Use a sharp knife dipped in hot water for clean cuts
  • Wipe knife between cuts for neat edges

Variations and Substitutions

  • Gluten-Free: Use gluten-free graham crackers
  • Berry Swap: Use blueberries or strawberries instead of raspberries
  • Vegan Option: Use vegan cream cheese and coconut whipped cream
  • Keto Modification: Use almond flour crust and sugar substitute

Frequently Asked Questions

Q1: How long can these be stored? A: Refrigerate for up to 5 days in an airtight container.

Q2: Can I freeze these cheesecake bites? A: Yes, freeze for up to 1 month. Thaw in refrigerator overnight.

Q3: Can I use bottled lemon juice? A: Fresh lemon juice is recommended for best flavor.

Q4: What if my filling is too soft? A: Refrigerate longer or add more powdered sugar.

Q5: Can I make this in a different pan? A: Use an 8×8 or 9×9 inch pan for similar results.

Storage and Make-Ahead Tips

  • Store in refrigerator, covered
  • Best consumed within 3-5 days
  • Can be prepared up to 2 days in advance
  • Keep chilled until serving
  • Separate layers with parchment paper when storing

Enjoy these light, refreshing Lemon Raspberry Cheesecake Bites – the perfect summer dessert!