No-Bake Raspberry Lemon Cream Cups

If you're searching for a refreshing dessert that combines bright flavors with effortless preparation, look no further than No-Bake Raspberry Lemon Cream Cups. This delightful treat is perfect for any occasion, whether you're hosting a summer barbecue or simply want to indulge in something sweet at home. The harmonious blend of tangy lemon and sweet raspberries creates a symphony of flavors that is sure to impress your guests and satisfy your sweet tooth.

Discover the perfect dessert for any occasion with No-Bake Raspberry Lemon Cream Cups. This easy recipe combines the bright flavors of tangy lemon and sweet raspberries, creating a refreshing treat that requires no baking. Ideal for summer gatherings, these creamy cups feature a buttery graham cracker crust and a luscious raspberry layer. Simple to make and visually appealing, they're sure to impress your guests and are a delightful way to enjoy seasonal fruits.

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Lemon Cream Filling:

1 cup heavy whipping cream

8 oz cream cheese, softened

1/2 cup powdered sugar

Zest of 1 lemon

1/4 cup fresh lemon juice

1 tsp vanilla extract

For the Raspberry Layer:

1 cup fresh raspberries (plus extra for garnish)

1/4 cup granulated sugar

1 tbsp lemon juice

1 tbsp cornstarch mixed with 2 tbsp water

Instructions

Prepare the Crust:

- In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the mixture resembles wet sand.

- Press the mixture firmly into the bottoms of serving cups or mini glasses. Place the cups in the refrigerator to set while you prepare the filling.

Make the Lemon Cream Filling:

- In a large mixing bowl, whip the heavy cream until medium peaks form. Set aside.

- In another bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Mix in the lemon zest, lemon juice, and vanilla extract.

- Gently fold the whipped cream into the cream cheese mixture until well combined. Be careful not to deflate the whipped cream.

Prepare the Raspberry Layer:

- In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries start to break down, about 3-4 minutes.

- Stir in the cornstarch mixture and continue to cook for another minute until the sauce thickens. Remove from heat and let it cool.

Assemble the Cups:

- Once the crust has set, layer a generous spoonful of the lemon cream filling over the crust in each cup.

- Top each with the raspberry sauce, spreading it evenly across the lemon cream.

Chill and Serve:

- Refrigerate the assembled cups for at least 2 hours to allow the flavors to meld and the layers to firm up.

- Just before serving, garnish each cup with fresh raspberries and a sprinkle of lemon zest.

Prep Time, Total Time, Servings: 25 mins | 2 hours chill time | 4 servings