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Lemon Raspberry Dessert 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.
👥 28 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 45 min🔥 Cook: 10 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
📝 Preparation Steps
1
In a small bowl, combine vanilla sandwich cookie crumbs and melted butter. Mix to combine.
vanilla sandwich cookie crumbs2 cups
2
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.
3
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.
cream cheese (room temperature)8 ounceslemon zest2 tsp
4
Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
5
Fill a piping bag with the lemon cream cheese mixture. Pipe into the cups until about 3/4 full.
cream cheese (room temperature)8 ounces
6
Add one raspberry to the top of the lemon cheesecake filling in each cup.
7
Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.
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