No-Bake Raspberry Cheesecake Cups

Ingredients

• 16 oz cream cheese(paid link)
• ¾ cup granulated sugar(paid link)
• 1 cup heavy cream(paid link)
• 1 tsp vanilla extract(paid link)
• 1 tbsp lemon juice(paid link)
• 1 ½ cup graham cracker crumbs(paid link)
• 6 tbsp butter, melted(paid link)
• ¼ cup powdered sugar(paid link)
• 1 cup fresh raspberries(paid link)
• 1 tbsp water(paid link)

Instructions

1. 1

   In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Stir in the heavy cream, vanilla extract, and lemon juice until well combined and creamy.

2. 2

   In a separate bowl, combine the graham cracker crumbs, melted butter, and powdered sugar. Mix until the crumbs are moistened.

3. 3

   In a small saucepan, combine the fresh raspberries and water. Cook over medium heat, mashing the berries, until they break down into a sauce-like consistency, about 5-7 minutes. Strain if desired to remove seeds.

   5 min

4. 4

   Spoon about 1 tablespoon of the graham cracker mixture into the bottom of each of 6 small cups or ramekins. Press down to form a base.

5. 5

   Dollop about 2 tablespoons of the cheesecake filling over the graham cracker base in each cup. Swirl about 1 teaspoon of the raspberry sauce into the cheesecake filling.

6. 6

   Repeat the layers, finishing with a layer of cheesecake filling. Drizzle a little extra raspberry sauce on top of each cup if desired. Chill in the refrigerator for at least 1 hour before serving.

   1 min