No-bake mini raspberry-lemon cheesecakes recipe

Step 1

Line 24-cup mini muffin pan with baking cups; if using paper cups, spray with cooking spray. In medium bowl, stir graham cracker crumbs, brown sugar and butter. Press graham cracker mixture into bottom of baking cups; freeze 10 minutes.

Step 2

In large bowl, with mixer on medium speed, beat cream cheese and 1/2 cup powdered sugar 2 minutes or until incorporated. Add 1/4 cup heavy cream, lemon juice, vanilla extract and lemon zest; beat on medium-high speed 2 minutes or until light and fluffy. Divide cream cheese mixture into prepared cups. Add 1 teaspoon preserves to each cup; with wooden skewer or toothpick, swirl preserves into cream cheese mixture to create marbled effect. Freeze cheesecakes at least 2 hours or up to overnight. Makes 24 cheesecakes.

Step 3

In medium bowl, with mixer on medium-high speed, beat remaining 2 tablespoons powdered sugar and 1/2 cup heavy cream 2 minutes or until soft peaks form. Makes about 1 cup.

Step 4

Serve cheesecakes topped with whipped cream.