No-Bake Lemon Cheesecake Bites With Raspberry Swirl

These no-bake treats are as beautiful as they are easy! Tart and sweet cheesecake swirled with raspberry preserves on top of a crunchy graham cracker crust! Impressive and ready in about an hour!

No-Bake Lemon Cheesecake Bites With Raspberry Swirl
Servings 24 bites
Author Joshua Snyder
Prep time
15 Min
Inactive time
1 Hour
Total time
1 H & 15 M

No-Bake Lemon Cheesecake Bites With Raspberry Swirl

These No-Bake Lemon Cheesecake Bites with Raspberry Swirl offer a zesty lemon flavor combined with the sweet, tangy swirl of raspberry, all in a bite-sized treat that doesn't require turning on your oven. They're the perfect easy-to-make dessert for when you want something deliciously refreshing without the fuss.

Ingredients

Graham Cracker Crust
  • 1 3/4 cups graham cracker, crushed (about 9 sheets)
  • 1/2 cup butter, melted and cooled
  • 1/2 cup powdered sugar
  • 1/2 teaspoon salt
Cheesecake
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla
  • 1/2 cup raspberry preserves

Instructions

Nutrition Facts

Calories

177.66

Fat (grams)

11.02 g

Sat. Fat (grams)

6.35 g

Carbs (grams)

18.64 g

Fiber (grams)

0.34 g

Net carbs

18.3 g

Sugar (grams)

13.08 g

Protein (grams)

1.7 g

Sodium (milligrams)

183.93 mg

Cholesterol (grams)

29.26 mg
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Directions

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1. Line an 8” x 8” baking dish with parchment paper and set aside.

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2. In a medium bowl, add graham cracker crumbs, powdered sugar and salt. Mix until combined.

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3. Add the melted butter and mix together with a fork until the mixture has the consistency of wet sand.

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4. Pour the graham cracker mixture into the baking dish.

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5. Firmly press the graham cracker mixture down with fingers or using a flat bottom dish. Use a piece of parchment paper to avoid sticking.

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6. In a large bowl, add the cream cheese and beat with a mixer until creamy.

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7. Add the lemon juice and zest and mix until incorporated.

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8. Add the powdered sugar and vanilla and mix until just combined.

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9. Scoop the cheesecake mixture on top of the graham cracker layer and spread evenly.

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10. Scoop 4 equal dollops of the raspberry preserves in the corner of the cheesecake.

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11. Drag a toothpick or a chopstick through the mixture in a circular motion making swirls.

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12. Place uncovered in freezer for at least an hour before cutting into squares. Keep covered in freezer until ready to serve.