Description
These No-Bake Raspberry Cheesecake Cups are a quick, delicious treat that comes together in just minutes without turning on the oven. Featuring a buttery graham cracker crust and a light, fluffy cream cheese and raspberry filling, they are perfect for a refreshing dessert or a festive occasion. Garnished with fresh raspberries and optional mint leaves, this recipe serves six and requires only simple ingredients and no baking.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- ¼ cup unsalted butter, melted
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
Optional Garnish
- Mint leaves for garnish
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated with butter and moistened.
- Form the crust base: Divide the graham cracker mixture evenly among six serving cups or small jars. Press down firmly to create a compact and even crust layer. Set aside while you make the filling.
- Beat the cream cheese: Using an electric mixer, beat the softened cream cheese in a bowl until smooth and creamy with no lumps.
- Incorporate sugar and vanilla: Gradually add the powdered sugar and vanilla extract to the cream cheese, mixing thoroughly until the mixture is fully combined and smooth.
- Whip the cream: In a separate bowl, whip the heavy whipping cream until soft peaks form. This means when you lift the whisk, peaks gently hold their shape but the tip curls over.
- Fold cream into cream cheese mixture: Gently fold the whipped cream into the cream cheese mixture. Use a spatula and fold carefully to keep the filling light and fluffy.
- Add raspberries and lemon juice: Gently fold in the fresh raspberries and lemon juice, ensuring the berries are evenly distributed without crushing them.
- Assemble the cheesecake cups: Spoon or pipe the raspberry cream cheese filling atop the prepared graham cracker crust in each cup, filling generously.
- Chill: Cover the cups with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cheesecake cups set and allows flavors to meld.
- Garnish and serve: Before serving, top each cheesecake cup with additional fresh raspberries and optionally a few mint leaves for freshness and presentation.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
- Press the crust firmly to avoid it crumbling when eating.
- Be gentle when folding in whipped cream and raspberries to maintain a light texture and avoid breaking the berries too much.
- These cups can be prepared a few hours in advance and kept refrigerated until serving.
- For a dairy-free version, substitute cream cheese and heavy cream with suitable vegan alternatives.
