Description
These No-Bake Raspberry Cheesecake Cups are a quick and delightful dessert that comes together in just 5 minutes. Featuring a buttery graham cracker crust, creamy and fluffy raspberry-infused cheesecake filling, and fresh raspberry garnish, these individual servings are perfect for entertaining or a simple treat without the oven fuss.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- ¼ cup unsalted butter, melted
Cheesecake Filling
- 2 cups cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh raspberries (plus extra for garnish)
- 2 tablespoons lemon juice
Garnish
- Optional: mint leaves for garnish
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs with melted unsalted butter. Stir thoroughly until the crumbs are evenly coated with butter, ensuring a cohesive crust base.
- Form the crust layer: Evenly divide the graham cracker mixture among your serving cups or small jars. Press the mixture firmly down in each cup to form a compact crust layer. Set aside for now.
- Mix cream cheese base: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to mix until fully combined and silky.
- Whip heavy cream: In a separate bowl, whip the heavy cream until soft peaks form, indicating it has reached a light and airy consistency.
- Combine whipped cream and cream cheese: Gently fold the whipped cream into the cream cheese mixture to maintain a fluffy texture without deflating the mixture.
- Add raspberries and lemon juice: Carefully fold in the fresh raspberries and lemon juice to evenly distribute the fruit and add a touch of citrus brightness to the filling.
- Assemble cheesecake cups: Spoon or pipe the cheesecake filling over the graham cracker crust in each cup, filling generously to the top.
- Chill: Cover the cups with plastic wrap and refrigerate for at least 30 minutes. This chilling time helps the cheesecake cups to set properly and meld the flavors.
- Garnish and serve: Before serving, garnish each cheesecake cup with extra fresh raspberries and optionally mint leaves for a burst of color and added freshness.
Notes
- You can substitute graham crackers with digestive biscuits if unavailable.
- For a healthier alternative, use low-fat cream cheese and reduced-fat heavy cream.
- Make sure cream cheese is softened to avoid lumps in the cheesecake filling.
- This recipe can be doubled easily for larger gatherings.
- Store any leftovers covered in the refrigerator for up to 2 days for best freshness.
