Individual Lemon Raspberry Cheesecakes (no bake)

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lemon raspberry cheesecakes
While looking through recipes for my Valentine luncheon this year, I ran across this recipe.
I thought they were adorable and a perfect excuse to use my mini trifle bowls!
Many of you know, that over the last 9 months I have been doing a little “change of life style” and have lost a little over 40 pounds.  I still have a few pounds to go, but anytime I can have dessert and a little less guilt I am a happy Mama!
I decided to test run this recipe and make it a lightened up version!
I will post the original recipe, as well as what I used to lighten it up a bit.
Let me assure you that even though I had never tried the full fat version, I wasn’t missing anything, they were super yummy!!
They would be perfect for a Valentine Date night in, don’t you think?
overhead of cheesecake in a glass with text "lemon raspberry cheesecakes"
5 from 1 vote
Print Recipe

Individual Lemon Raspberry Cheesecakes (no bake)

Guilt Free, no bake, mini, individual Lemon Raspberry Cheesecakes
Prep Time5 minutes
Total Time5 minutes
Cuisine: American
Keyword: Individual Lemon Raspberry Cheesecakes (no bake)
Servings: 6 servings
Calories: 278kcal
Author: An Affair From the Heart


  • crust:
  • 3/4 cup graham cracker crumbs
  • 1 Tablespoon sugar you could use equal, I used sugar
  • 3 Tablespoons unsalted butter melted (I used I can't believe it's not butter, light)
  • filling:
  • 2/3 cup sugar
  • zest of 2 lemons
  • 1 8 ounce package of cream cheese, softened (I used the 1/3 less fat kind)
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 8 ounce tub of Cool Whip, thawed (I used the fat free)
  • 1 cup fresh raspberries slightly mashed with a fork


  • In a medium bowl stir together the cracker crumbs, sugar and melted butter with a fork.
  • Divide evenly between 6 miniature trifle bowls, and press in the bottom.
  • Set aside.
  • In a mixing bowl mix together the sugar and lemon zest until the sugar becomes moist and fragrant.
  • Add cream cheese and beat with mixer until it is smooth.
  • Add lemon juice and vanilla and mix to combine.
  • With a rubber spatula, gently fold in Cool whip until combined.
  • Fold in raspberries.
  • Divide between bowls evenly, using a spoon or you could pipe it in to make a pretty appearance.
  • Top with fresh raspberries.


Serving: 1g | Calories: 278kcal | Carbohydrates: 39g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 110mg | Fiber: 2g | Sugar: 30g
If the word cheesecake makes your heart go pitter patter, here are some more to take a peek at!
chocolate chip cheesecake
Strawberry Cheesecake Ice Cream Torte

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