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No-Bake Lemon-Berry Cheesecakes

Print Recipe
Approximate Carbohydrates per Serving: 12 gm
Course Brunch, Dessert, Easter, Holidays
Cuisine American, Easter
Keyword Berries, Cream cheese, Ricotta cheese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8

Equipment

  • 8 small ramekins or bowls
  • Food processor or handmixer
  • Small sauce pan
  • Measuring spoons and cups
  • Rubber spatula & a whisk
  • Paring knife
  • Pastry brush

Ingredients

  • 4 Full sheets graham crackers 62 gm crushed
  • 4 Tbsp Butter melted
  • 1 Block cream cheese 8 oz softened at room temperature
  • ⅓ Cup Freshly squeezed lemon juice approx. 2 lemons and zest of 1 lemon
  • 1 Cup Whole milk ricotta cheese
  • 1 Tsp Lemon extract or pure vanilla extract
  • 3-4 Tbsp Sweetener of choice I use 1 tbsp stevia with 3 tbsp allulose or liquid stevia
  • 8 Fresh strawberries or your favorite berries stems removed; cut in a fan-shape or diced
  • 1 Tbsp All Fruit strawberry preserves no sugar added
  • 1 Cup Whipped cream optional

Instructions

  • Gather all your "tools for the trade" including your ingredients to save you lots of time!
  • Crush graham crackers in food processor (or ziplock bag). Reserve 1 tsp. Add butter and mix well. Press mixture into the bottom of ramekins with the back of a spoon.
  • In food processor (or bowl) mix cream cheese, lemon juice (reserve 1 tbsp), lemon zest, ricotta cheese, extract, and sweeteners until creamy.
  • Fill ramekins and make a smooth top with the back of your spoon
  • In a small saucepan on medium heat, whisk strawberry preserves and 1 tbsp of reserved lemon juice until smooth.
  • Top each ramekin with a cut or diced strawberry (or whipped cream and strawberry). Brush strawberries with preserve mixture. Sprinkle reserved crushed graham cracker on top.
  • Refrigerate about 30 minutes to set.