Lemon Raspberry Dessert Cups
Lemon raspberry dessert cups are the perfect no bake dessert for picnics, parties, and bake sales. Vanilla cookie crust, no bake lemon cheesecake filling, and a fresh raspberry creates the perfect balance of sweet, tart, crunchy, and creamy.
Ingredients for Lemon Raspberry Dessert Cups
- Vanilla sandwich cookies – Finely ground into crumbs. No need to remove the filling! You can also use vanilla wafers.
- Unsalted butter – Melted.
- Cream cheese – Room temperature.
- Granulated sugar – For sweetness.
- Lemon zest – Fresh, from about one lemon.
- Lemon juice – Freshly squeezed. Be sure to zest the lemon before juicing.
- Heavy cream – Helps the mixture whip up to be light and fluffy
- Raspberries – Fresh raspberries will work best.
Tools & Supplies for Making Lemon Raspberry Dessert Cups
How to Make Lemon Raspberry Dessert Cups
- Mix together vanilla sandwich cookie crumbs and melted butter.
- Portion the crumbs into 28 2-ounce plastic cups. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- Cream together cream cheese and granulated sugar until combined and smooth.
- Add in lemon zest and lemon juice and continue to mix until combined.
- Add in heavy whipping cream and whip on medium-high speed until light and fluffy.
- Fill a piping bag with the cheesecake mixture. Pipe the mixture into the cups until about 3/4 full.
- Top each dessert cup with a fresh raspberry.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2-3 days.
Lemon Raspberry Dessert Cups Recipe Tips
Plastic cups
The plastic cups with lids can be found on Amazon or at your local party supply store. You can also use cupcake liners if you wish!
Yield
This recipe makes approximately 28 2-ounce cups. This is an estimation. You may have a few more or a few less depending on how much filling you pipe into the cups!
Fresh is best
For the best flavor, I highly recommend using fresh lemon juice and lemon zest.
Vanilla sandwich cookie crumbs
Use a food processor to make the cookie crumbs. You can also place the cookies into a sealable plastic bag and crush them with a rolling pin or other appropriate object! Be sure the crumbs are very fine for best results!
Storing and serving
These dessert cups can be stored in the refrigerator for about 2 to 3 days. I love serving these dessert cups right out of a cooler at parties or picnics! The dessert cups can stand out at room temperature for about an hour.
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Lemon Raspberry Dessert Cups
Equipment
- 28 2-ounce plastic cups with lids
Ingredients
Vanilla Cookie Crust
- 2 cups (473 g) vanilla sandwich cookie crumbs
- ¼ cup (56 g) unsalted butter melted
Lemon Cheesecake Filling
- 8 ounces (226 g) cream cheese room temperature
- ¾ cup (150 g) granulated sugar
- 2 tsp (4 g) lemon zest
- ⅓ cup (81 g) lemon juice freshly squeezed
- 1 ½ cups (357 g) heavy cream
- 28 (28) fresh raspberries
Instructions
- In a small bowl, combine vanilla sandwich cookie crumbs and melted butter. Mix to combine.
- Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- In a large mixing bowl, cream together cream cheese and granulated sugar until smooth. Add lemon juice and lemon zest and continue to mix until well combined.
- Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
- Fill a piping bag with the lemon cream cheese mixture. Pipe into the cups until about 3/4 full.
- Add one raspberry to the top of the lemon cheesecake filling in each cup.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.
Notes
Made This Recipe?
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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