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Greta Brinkley

Lemon Raspberry No Bake Cheesecake Cups

Creamy, fruity, and no bake, these lemon raspberry cheesecake cups are perfect for spring and summer entertaining. Naturally gluten-free and low carb, too.
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Prep Time 15 minutes
Resting time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 oz. cream cheese softened
  • 3/4 c. Swerve* Confectioners sugar replacement divided
  • 1½ c. heavy whipping cream divided
  • 1 T. fresh lemon juice
  • 1 t. fresh lemon zest preferably organic
  • 1 t. pure vanilla extract
  • 54 fresh raspberries
  • Sprigs fresh mint for garnish

Method
 

  1. Combine cream cheese, 1/2 cup Swerve, 1 cup heavy cream, lemon juice, zest, and vanilla in a large bowl. Beat until smooth.
  2. Divide one-third of mixture between six 5-oz dessert cups.
  3. Add one raspberry into the side of each cup, then top with another third of the filling.
  4. Add four raspberries around the edge of each cup. Top with remaining filling.
  5. Chill for at least 30 minutes.
  6. Just before serving, whip remaining Swerve and cream until soft peaks form. Top each cup with whipped cream, a raspberry, and mint.