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3 h 30 min
|
easy
|
vegetarian
These no-bake raspberry mini cheesecakes are creamy, tangy, and sweet with a buttery graham cracker crust that tastes like summer.
They chill in the fridge instead of baking, so they are perfect for hot days or make-ahead entertaining.
Each little cheesecake is topped with fresh raspberries and whipped cream, making them a gorgeous dessert for parties or weeknight treats.
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Line a 12-cup muffin pan with paper liners, or set out 12 small jars.
In a medium bowl, stir together graham cracker crumbs, granulated sugar, and melted butter.
Mix until the crumbs feel evenly moistened and look like damp sand.
Divide the mixture between cups, about 2 tablespoons in each.
Press crumbs firmly into an even layer using a spoon or small flat glass.
Chill the pan while you prepare the filling.
Beat the softened cream cheese in a large bowl until very smooth and creamy.
Add powdered sugar and vanilla, then beat until no lumps remain.
In a separate chilled bowl, whip the cold heavy cream to stiff peaks.
Fold the whipped cream into the cream cheese mixture in two or three additions.
Stop folding as soon as the mixture looks smooth and fluffy.
Remove the crusts from the fridge and gently spoon the cheesecake filling over each crust.
Divide the filling evenly so each cup is filled almost to the top.
Tap the pan lightly on the counter to help the filling settle and release air.
Smooth the tops with the back of a spoon for a neat look.
Place the heavy cream for topping in a chilled bowl.
Beat until it starts to thicken, then add powdered sugar.
Continue beating until medium to stiff peaks form and the cream holds its shape.
Transfer the whipped cream to a piping bag or zip-top bag, if you like.
Pipe or spoon a swirl of whipped cream on top of each mini cheesecake.
Gently press a fresh raspberry, or a few, on top of the whipped cream.
Chill the cheesecakes for at least 3 hours, or until fully set and sliceable.
Serve the minis cold straight from the fridge for the best texture.
| Energy | 537 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 42 | g |
| Carbohydrates | 35 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
These no-bake raspberry mini cheesecakes make a lovely dessert tray alongside fresh berries, lemon bars, or simple butter cookies.
For a fun twist, drizzle each cheesecake with raspberry sauce or melted dark chocolate for extra flavor and a pretty finish.
Post your review and pictures below! ⬇︎ Thanks for your review!
John, Nashville: WONDERFUL!!! I have several cheesecake receipe's but this one is the best and I will throw the other ones away. The first one I made was sooo good that I made it again the next day, as it was all gone in a minute. It is soooo creamy and tastey, and everyone raved about it. I will tell everyone about it and share my receipe with them. I can give it a 10 star. Thanks for sharing it with us.
: Glad this became your new favorite, John.
Linda, Burlington: This was a big disappointment 😕 All I could taste was the powdered sugar so anyone that makes this recipe should use less powdered sugar. I might make this again but would defintely not use 4 TBS. of powdered sugar in the topping. I think you need to experiment with this recipe to come up with the correct measurements. I did go ahead and serve this but threw out the remainder.
: Sorry it tasted overly sweet, Linda. Next time, start with 1 Tbsp powdered sugar in the topping, then sweeten to taste. Tart raspberries or a splash of lemon also help balance sweetness.
xo.ann, Little Rock, AR: I make these minis so often I figured I should finally leave a review! Everyone keeps asking me to bring them for every get together 🙂 Could not recommend more
: Love hearing that, Ann!
Elizabeth, Airdrie, Canada: Made these for the first time this weekend. I did take one tip and used jars instead of a muffin tin, which made them super easy to serve and transport. I also swapped the vanilla for a little lemon zest because I wanted that extra tangy cheesecake vibe. Chilled them overnight and they set up perfectly. They are amazing topped with a big swirl of whipped cream and a handful of fresh raspberries 😍. Will definitely make these again!
: Happy to hear they turned out so well, Elizabeth! Love the jar idea for easy transport, and lemon zest is a nice way to brighten the raspberry flavor.
Pamela, Los Angeles: The texture on these mini cheesecakes was wonderfully light and creamy, and the graham crust held together nicely once packed firmly. I let them chill overnight and they unmolded cleanly from the liners with beautiful definition. The fresh raspberries on top made them feel elegant enough for guests without much extra work.
: So happy these came out nice for you, Pamela!
Megan Lee, Baltimore: These mini cheesecakes are my go to when I want something pretty with zero oven time. I press a buttery graham crust firmly, then fold stiff whipped cream into the cream cheese mix so the filling stays light and fluffy. After a good chill to set, I top with a quick sweetened whip and fresh raspberries for that bright pop. Perfect for parties in liners or cute little jars.
: Love hearing that Megan!
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