Ingredients:
– 1 cup crushed graham crackers
– 8 ounces cream cheese, softened
– 1/4 cup granulated sugar
– 1/4 cup fresh lemon juice
– 1 teaspoon lemon zest
– 1 cup whipped cream
– 1 cup fresh raspberries
– 4 tablespoons unsalted butter, melted
Instructions:
1. Start by mixing the crushed graham crackers with the melted butter in a bowl until combined.
2. Press the graham cracker mixture into the bottom of mini dessert cups or a muffin tin to form a crust. Chill in the refrigerator while you prepare the filling.
3. In a mixing bowl, combine the softened cream cheese and granulated sugar. Beat until smooth and creamy.
4. Add in the fresh lemon juice and lemon zest. Mix until everything is well blended.
5. Gently fold in the whipped cream until the mixture is light and fluffy.
6. Spoon the lemon cream cheese filling into each crust, evenly distributing it.
7. Top with fresh raspberries, arranging them as you desire. You can even drizzle a bit of lemon juice over them for extra zing!
8. Refrigerate the mini cheesecakes for at least 2 hours or until set.
9. Serve chilled and enjoy the refreshing flavors!
Nutritional Information:
Each mini cheesecake contains approximately 200 calories, 4g protein, and 10g fat, making it a delightful yet indulgent treat.
Time: Preparation time: 20 minutes | Cooking time: 0 minutes
#restaurant #food #foodie #instafood #foodlover #dinner #foodstagram #instagood #delicious #foodphotography #yummy #foodblogger #chef #love #lunch #foodies #hotel #pizza #bar #easyrecipes #dessert #cheesecake #lemon #raspberry #nobake #sweettooth #treatyourself #refreshing #homemade #portioncontrol #healthyish
