No-Bake Raspberry Cheesecake Cups Recipe
If you’re looking for a dessert that’s equal parts creamy, fruity, and downright irresistible, No-Bake Raspberry Cheesecake Cups are about to become your new go-to treat! These beauties combine a buttery graham cracker crust, a lusciously smooth cheesecake filling, and a vibrant homemade raspberry topping—all layered in individual cups for the ultimate fuss-free indulgence. Whether you’re hosting a party, need a sweet ending for a weeknight dinner, or simply want to brighten up your day, No-Bake Raspberry Cheesecake Cups deliver big flavor with zero oven time. Let’s dive in!
Ingredients You’ll Need
This recipe shines with straightforward ingredients, each playing a key role in taste and texture. From the crunchy base to the plush filling and tangy raspberry crown, every element brings something special to your No-Bake Raspberry Cheesecake Cups.
- Graham cracker crumbs: These create a classic, buttery crust that’s the perfect foundation for every good cheesecake cup.
- Unsalted butter (melted): Binding the crumbs together, butter also adds a rich, melt-in-your-mouth flavor.
- Granulated sugar: Just a hint in the crust to balance the graham’s natural earthiness.
- Cream cheese (softened): The star of the show; use full-fat for the creamiest, most decadent filling.
- Powdered sugar: Blends smoothly into the cream cheese, keeping the filling light and silky.
- Vanilla extract: Adds depth and warmth to the cheesecake layer—you’ll taste the difference!
- Heavy whipping cream: Whipped and folded in, it lifts the filling into cloud-like territory.
- Fresh or frozen raspberries: Bursting with color and tang, raspberries make the topping sing.
- Lemon juice: A splash brightens up the berries and balances their sweetness.
- Sugar (for the topping): Adjust to your taste, depending on how tart your raspberries are.
How to Make No-Bake Raspberry Cheesecake Cups
Step 1: Build the Graham Cracker Crust
Start by mixing the graham cracker crumbs, melted butter, and a little sugar in a medium bowl until everything is evenly moistened. The mixture should feel like wet sand—easy to press, but not soggy. Spoon about two tablespoons into the bottom of each cup and gently press down with the back of a spoon or your fingers to create a firm, even crust. This layer gives your No-Bake Raspberry Cheesecake Cups their signature crunch and flavor.
Step 2: Whip Up the Cheesecake Filling
In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is completely smooth and fluffy. It should look glossy and airy. In another bowl, whip the heavy cream until it holds stiff peaks (a hand mixer makes this quick work). Carefully fold the whipped cream into the cream cheese mixture, taking care not to deflate that lovely volume. This is what makes the filling so light and mousse-like!
Step 3: Layer the Cheesecake Filling
Spoon or pipe the cheesecake filling over the prepared crusts, dividing it evenly among your cups. For a neat look, use a piping bag or zip-top bag with the corner snipped off. Smooth the tops gently with a spoon or offset spatula. At this point, the cups already look inviting, but just wait for the raspberry finale.
Step 4: Make the Raspberry Topping
Combine raspberries, lemon juice, and sugar in a small saucepan and cook over medium heat for 5–6 minutes. Stir occasionally as the berries break down and the mixture thickens a bit. Once it reaches a syrupy consistency, remove from heat and let it cool completely. This step infuses your No-Bake Raspberry Cheesecake Cups with a tangy, jewel-toned finish that’s as pretty as it is delicious.
Step 5: Assemble and Chill
Spoon the cooled raspberry topping over each cheesecake cup, spreading it out to cover the filling. Pop the assembled cups in the refrigerator for at least one hour (or up to 24 hours if prepping ahead). The chilling time lets the flavors meld and the filling set up perfectly, so each bite is creamy, crunchy, and bursting with raspberry goodness.
How to Serve No-Bake Raspberry Cheesecake Cups
Garnishes
For an extra flourish, top your No-Bake Raspberry Cheesecake Cups with a few fresh raspberries, a sprig of mint, or even a dusting of powdered sugar. Edible flowers or a dollop of whipped cream can also turn each cup into a showstopper—because we eat with our eyes first!
Side Dishes
While these cheesecake cups are a standout on their own, they pair beautifully with a platter of fresh fruit, a light citrus salad, or a crisp glass of sparkling wine. If you’re serving a crowd, try adding them to a dessert bar alongside mini brownies or lemon bars for a feast of flavors and textures.
Creative Ways to Present
Don’t be afraid to have fun with presentation! Serve your No-Bake Raspberry Cheesecake Cups in mason jars for a rustic touch, elegant stemless wine glasses for a more formal vibe, or even shot glasses for bite-size party treats. Layer in extra berries or swirl the raspberry sauce for an artistic twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover No-Bake Raspberry Cheesecake Cups (lucky you!), simply cover them with plastic wrap or lids and keep them in the refrigerator. They’ll stay fresh and creamy for up to three days, though the crust may soften slightly over time.
Freezing
Want to get ahead of your dessert game? These cheesecake cups freeze surprisingly well. Wrap each cup tightly in plastic wrap and then in foil, or store in an airtight container. Freeze for up to one month. Thaw overnight in the fridge before enjoying—the texture will still be lovely!
Reheating
No reheating required with these chilled treats! Simply let them sit at room temperature for 10–15 minutes if you prefer a softer texture straight from the fridge. If frozen, allow them to thaw in the refrigerator before serving for the best consistency.
FAQs
Can I use other berries instead of raspberries?
Absolutely! Blueberries, strawberries, or a mix of your favorite berries all work beautifully. Just adjust the sugar to suit the sweetness of your chosen fruit.
How far in advance can I make No-Bake Raspberry Cheesecake Cups?
You can prepare these up to 24 hours ahead. Just keep them chilled and add garnishes right before serving for the freshest look and taste.
Can I make these cups lighter?
For a lighter take, swap some of the cream cheese for Greek yogurt or use light cream cheese. You’ll still get that creamy texture with a little less richness.
What’s the best way to crush graham crackers?
A food processor makes quick work of this, but you can also place the crackers in a zip-top bag and crush them with a rolling pin for a bit of hands-on fun.
Do I need special serving cups?
No special equipment required! Any small glass, jar, or cup will do. Just aim for something clear if you want those pretty layers to shine through.
Final Thoughts
If you’re craving a dessert that’s both effortless and impressive, you simply have to try No-Bake Raspberry Cheesecake Cups. They’re a little taste of summer in every spoonful—cool, creamy, and bursting with berry flavor. Gather your ingredients and treat yourself (and your lucky guests) to a sweet homemade moment!
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No-Bake Raspberry Cheesecake Cups Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 cups 1x
- Diet: Non-Vegetarian
Description
These No-Bake Raspberry Cheesecake Cups are a delightful and easy-to-make dessert featuring a buttery graham cracker crust, creamy cheesecake filling, and a fresh homemade raspberry topping. Perfect for summer parties or a sweet treat any time, they require no oven and can be prepared in under two hours including chilling time.
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
Raspberry Topping:
- 1 cup fresh or frozen raspberries
- 1 tablespoon lemon juice
- 1–2 tablespoons sugar, to taste
Instructions
- Prepare the crust: In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until the mixture is evenly combined. Spoon about 2 tablespoons of the mixture into the bottom of each serving cup and press down gently to form a compact crust.
- Make the cheesecake filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and creamy. Spoon or pipe this filling evenly over the prepared crusts in each cup.
- Prepare the raspberry topping: Combine raspberries, lemon juice, and sugar in a small saucepan over medium heat. Cook the mixture for 5 to 6 minutes, stirring occasionally, until the raspberries break down and the topping thickens slightly. Remove from heat and allow it to cool completely before using.
- Assemble and chill: Once the raspberry topping has cooled, spoon it over the cheesecake filling in each cup. Place the assembled cups in the refrigerator and chill for at least 1 hour to allow the flavors to meld and the cheesecake to set.
Notes
- Top the cheesecake cups with fresh raspberries or mint leaves to add an extra touch of color and flavor.
- These dessert cups can be prepared up to 24 hours in advance for convenience.
- For a lighter version, substitute some of the cream cheese with Greek yogurt to reduce fat content.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 18g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
