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.
Equipment
28 2-ounce plastic cups with lids
Electric hand mixer
Ingredients
Vanilla Cookie Crust
2cupsvanilla sandwich cookie crumbs
¼cupunsalted buttermelted
Lemon Cheesecake Filling
8ouncescream cheeseroom temperature
¾cupgranulated sugar
2tsplemon zest
⅓cuplemon juicefreshly squeezed
1 ½cupsheavy cream
28fresh 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
Lemon raspberry dessert cups can be made ahead of time and refrigerated for 2 to 3 days. Serve cold. The cups can be left at room temperature for about 30 minutes. Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.