No Bake Lemon-Berry Mini Cheesecakes

Extra Creamy No Bake Mini Cheesecakes! Super Easy to make as they are NO BAKE cheesecakes, these delicious beauties are made using my Lemon curd recipe, and topped with fresh raspberries or homemade blueberry jam.

They make a great refreshing dessert Perfect for Summer, or a sweet way to start your morning, but WARNING...You'll want to eat them all day!

Watch the full recipe video below⬇️⬇️

Ingredients:

*Cheesecake filling:

-1 (8 oz.) package softened cream cheese

-1 batch of my Lemon Curd Recipe

-The juice of 1 lemon

-3/4 cups sweetened condensed milk

*Graham Cracker Crust:

-2 packs of graham crackers (about 2 cups of graham cracker crumbs)

-1/4 cup brown sugar

-6 tablespoons melted butter (About 1/3 cup)

Directions:

In a mixing bowl, whisk the cream cheese until creamy. Add in the lemon curd and mix well until combined.

Then add the lemon juice, and sweetened condensed milk and mix well until the mixture gets thick and creamy. Set the cheesecake filling aside.

For the Graham cracker crust, process 2 packs of graham crackers in the food processor. Add in the sugar and butter and mix well.

I made Mini cheesecakes, so I used a muffin tin and this recipe was good for exactly 12 mini cheesecakes. You can make a large cheesecake if you'd like.

I sprayed my muffin tins with non stick cooking spray and added the cracker crumbs into each cavity being sure to press down and form the crumbs into the molds. I am going to bake the crumbs for 5 min at 350 degrees just so they hold their shape better. You can definitely just freeze the crust until firm if you want to skip baking all together.

I add about 2-3 heaping tablespoons of the cheesecake filling into each crust cavity. Then I let the cheesecakes sit in the freezer for at leat 2 hours until nice and set!

Once these have been frozen and firm for a few hours (better yet overnight). I use a small spatula dipped in hot water, run it around the side of the cheesecakes, and they should pop right out of the mold. Then I top them with homemade blueberry sauce and fresh raspberries...Enjoy!