Lemon and raspberry is one of my all-time favorite flavor combinations. Something about the tangy lemon flavor mixed with tart yet sweet raspberries gets me every time! Especially in cheesecake form like these No-Bake Lemon Raspberry Cheesecake Pots. Baked cheesecakes and full-size cheesecakes are delicious, but oh my goodness, they are difficult to make and very often they crack on top! No-bake cheesecakes are almost foolproof and require little effort. Simply mix the ingredients and place them in the refrigerator.
These Mini Lemon Raspberry Cheesecakes take 30 minutes to make and are full of fresh fruit and tangy flavor with not too much sugar, they really don’t need it. Easily prepared gluten free or vegan.
Equipment
There is no equipment needed for this recipe, but a few things make it quicker and easier:
- Food Processor: Takes seconds to easily crush your cookies evenly. My Sage Kitchen Whiz Pro is a kitchen staple for me!
- Stand Mixer or Hand Mixer: Makes whipping cheesecake quick and easy. I love my KitchenAid artisan.
Recipe Changes
- Dairy-free and vegan: Use coconut oil instead of butter, dairy-free soft cheese instead of cream cheese, and dairy-free cream instead of double cream. Also make sure your cookies are dairy-free!
- Gluten-free: use gluten-free cookies.
- Fruits: Try replacing the raspberries with any other berry or a mix!
Lemon Raspberry Cheesecake Pots
No-bake lemon cheesecake, tangy and tangy, topped with a fruity raspberry coulis and a crumbly biscuit base.
Ingredients
Biscuit base
- 200 grams oatmeal cookies
- 2 tablespoon melted butter or coconut oil
Raspberry coulis
- 200 grams fresh or frozen raspberries
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 2 tablespoon water
Lemon Cheesecake
- 340 grams cream cheese
- 150 ml double cream
- 1 teaspoon vanilla extract
- 1.5 lemon zest and juice
- 2 tablespoon icing sugar
Instructions
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Add the raspberries, sugar, lemon juice and water to a saucepan over medium heat. Cook for 10 minutes, simmering gently and occasionally mashing the raspberries with a wooden spoon until broken down.
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Let cool completely. If you don’t like the seeds, you can pass the sauce through a sieve and let it cool.
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Meanwhile, pulse the biscuits in a food processor until you have medium crumbs. Alternatively, place it in a sandwich bag and crush it with a rolling pin.
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Carefully mix the biscuit with the melted butter.
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Pour about 1.5 to 2 tablespoons of cookie mix into each 6-jar base. Press firmly with a spoon or rubber spatula. Reserve the rest of the biscuit.
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Place the jars in the refrigerator or freezer to chill.
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Once the sauce has cooled, start preparing the cheesecake.
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Beat the cream cheese and cream using a stand or hand mixer until thick but still creamy and spreadable. Approximately 60 to 90 seconds.
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Add the vanilla, lemon juice, lemon zest and icing sugar and fold in gently.
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Remove the jars from the refrigerator and pour 2 tablespoons of cheesecake into each.
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Pour 1 to 2 tablespoons of raspberry coulis over it, then place another 1 tablespoon of cheesecake on top.
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Finish with a pinch of biscuit.
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Refrigerate for at least two hours then serve cold. If you are not serving them within two hours, cover them with a lid or cling film and store them in the refrigerator.
Remarks
Storage: Store covered in the refrigerator for 2 days, but it is best to consume within 24 hours. Leftover raspberry sauce can be frozen or stored in the refrigerator for 5 days: it’s delicious on pancakes, waffles or porridge!
I hope you enjoyed this recipe! Let me know in the comments what you think. You might also like my mini lemon and raspberry pavlovas.