Quick And Easy Mini Lemon Raspberry Almond Cheesecake Desserts

February 7, 2016

These ‘Mini Lemon Raspberry Almond Cheesecake Desserts’ are a tiny treat, but yet they have a big impact! If you love the flavor of lemon, almonds, and raspberries, you will enjoy this dessert. These are just the right size for sampling. Don’t you just love the mini desserts?

Since these are not baked, they are incredibly easy and can be made very quickly! They can be made in any of the mini glasses. Any mini martini glasses, the mini cordials, the mini shot glasses, or these little tasting glasses from Pier 1 Imports would each give a different but pretty presentation. (We are an affiliate of Amazon and will receive a small percentage of any purchases from this link. Thank-you!)

This recipe makes about ten of the desserts using the tasting glasses or the martini glasses. Using the shot glasses or the mini cordials, it would make about twelve.

As you read the ingredients for this dessert, you may question the whipped ready-to-spread frosting. Yes, I did, too, the first time I made a similar recipe, which I have revised. I have changed ingredients and put a spin on that original recipe, making it my own. If you are not crazy about lemon, you could easily change the flavor. Blueberries could be substituted for raspberries, or maybe strawberries.

Mini Lemon Raspberry Almond Cheesecake Desserts

Ingredients for wafer layer:

3/4 cup of vanilla wafer crumbs
1/4 cup of ground almonds
3 Tblsp. melted butter
1 tsp. sugar

Directions:

Melt the butter in a microwave-safe bowl. Add the sugar and the vanilla wafer crumbs to the melted butter and mix well. Place a couple of spoonfuls of the vanilla wafer mixture in the bottom of each of the mini glasses.

Ingredients for the Cream cheese layer:

8 ounces softened cream cheese
1-1/2 Tablespoons fresh lemon juice
1 Tablespoon grated lemon peel
6 ounces of ready-to-spread whipped vanilla frosting
1/2 of an 8 – ounce container of Cool Whip topping
Fresh red raspberries
*Toasted almond slivers

Directions:

Mix the softened cream cheese and the vanilla frosting in a large glass bowl with an electric mixer. Add the lemon juice and the lemon peel and combine.
Fold in the Cool Whip until blended.

Quick And Easy Mini Lemon Raspberry Almond Cheesecake Desserts - Pipe the cream cheese layer. — Pipe cream cheese layer.

Fill each mini glass about two-thirds full with the cream cheese mixture. (I filled a pastry bag with a large round tip with the cream cheese mixture and piped it into the mini glasses. It was easy to fill the glasses with no mess!)
Refrigerate until the mixture is firm.

Quick And Easy Mini Lemon Raspberry Almond Cheesecake Desserts

How to Garnish the Mini Lemon Raspberry Almond Cheesecake Desserts

Garnish with red raspberries and toasted almond slivers.

*Almonds take on more flavor and a crunchy texture when they are toasted. Almond slivers can be toasted in a small skillet over medium heat. It only takes a few minutes. Remove from the pan when they are lightly browned. Just be sure you watch the almonds and move them around in the pan as they toast, being careful not to burn them.

Typically, I would use two or three raspberries to garnish each of the little desserts, but these raspberries are huge. Three just seem too much and two look wrong. In the end, I top each with one big raspberry.

Mini Lemon Raspberry Almond Cheesecake Desserts are a quick, tasty, and easy little dessert to try for your next get-together!