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Lemon Raspberry Dessert Cups

Prep Time 45 minutes
Cook Time 10 minutes
Yield: 28 2-ounce 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.

Equipment

  • 28 2-ounce plastic cups with lids
  • Electric hand mixer

Ingredients 

Vanilla Cookie Crust

  • 2 cups vanilla sandwich cookie crumbs
  • ¼ cup unsalted butter melted

Lemon Cheesecake Filling

  • 8 ounces cream cheese room temperature
  • ¾ cup granulated sugar
  • 2 tsp lemon zest
  • cup lemon juice freshly squeezed
  • 1 ½ cups heavy cream
  • 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

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.

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