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No-Bake Raspberry Cheesecake Cups

Delightful no-bake cheesecake cups layered with creamy filling and topped with fresh raspberries, perfect for gatherings or cozy nights in.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers
  • 1/4 cup melted butter
For the cheesecake filling
  • 16 oz cream cheese, softened Should be at room temperature for best texture.
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream Can substitute with coconut cream for a non-dairy option.
For topping
  • 1 cup fresh raspberries Extra raspberries for garnish.

Method
 

Preparation
  1. In a mixing bowl, combine the crushed graham crackers with melted butter. Stir until perfectly blended. Press the mixture firmly into the bottom of serving cups or small jars to form a crust layer.
  2. In a separate bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the vanilla extract and mix well.
  3. In another bowl, whip the heavy cream until stiff peaks form.
  4. Carefully fold the whipped cream into the cream cheese mixture until well combined.
  5. Spoon or pipe the cheesecake filling over the graham cracker crust in each cup. Add a layer of fresh raspberries on top.
Chilling
  1. Place your cups in the refrigerator for at least 3-4 hours, or ideally overnight, to allow the flavors to meld and the filling to set.
Serving
  1. Just before serving, garnish each cup with extra raspberries for a pop of color.

Notes

These No-Bake Raspberry Cheesecake Cups can be kept in the refrigerator for up to 3-4 days. Add fresh raspberries and toppings just before serving for best results. Freezing is not recommended as it may compromise texture.