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When it comes to desserts that invigorate the senses, few combinations can rival the bright and refreshing duo of lemon and raspberry. The tangy zest of lemon perfectly complements the sweet-tart burst of fresh raspberries, creating a harmonious balance that is both invigorating and satisfying. Among the myriad of dessert options, Zesty Lemon Raspberry Bliss Cups stand out as an ideal choice for a variety of occasions. Whether you’re hosting a summer barbecue, planning an intimate dinner party, or simply seeking a delightful treat to brighten your day, these bliss cups are sure to impress.

No-Bake Lemon Raspberry Cheesecake Cups

Delight your taste buds with Zesty Lemon Raspberry Bliss Cups, the perfect no-bake dessert for any occasion! This refreshing treat combines the tangy flavor of lemon with the sweet-tart burst of fresh raspberries, all nestled in a crunchy graham cracker crust. Easy to prepare and utterly creamy, these bliss cups are great for summer gatherings or a simple indulgent snack. Get ready to impress with a dessert that’s as beautiful as it is delicious!

Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

1 tablespoon sugar

1 cup cream cheese, softened

1/2 cup powdered sugar

1/2 cup sour cream

1/4 cup fresh lemon juice (about 2 lemons)

Zest of 1 lemon

1 teaspoon vanilla extract

1 cup fresh raspberries (plus extra for garnish)

Whipped cream, for topping (optional)

Instructions
 

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the mixture resembles wet sand. Spoon about 2 tablespoons of the mixture into the bottom of each cup or jar and press gently to form an even layer.

    Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Then, add the sour cream, lemon juice, lemon zest, and vanilla extract. Beat until the mixture is smooth and fluffy.

      Assemble the Cups: Gently fold the fresh raspberries into the cheesecake filling. Spoon the cheesecake mixture evenly over the crust layer in each cup, filling them almost to the top.

        Chill: Cover the cups with plastic wrap and refrigerate for at least 2 hours, or until set.

          Serve: Just before serving, top each cup with a dollop of whipped cream and garnish with additional fresh raspberries and a sprinkle of lemon zest, if desired.

            Prep Time: 20 minutes | Total Time: 2 hours 20 minutes | Servings: 6