Description
No-Bake Raspberry Cheesecake Cups are a refreshing and indulgent treat that combines the creamy texture of cheesecake with the tart flavor of fresh raspberries. This dessert is quick, easy, and perfect for warm days or casual gatherings.
Ingredients
1 cup graham cracker crumbs
¼ cup unsalted butter, melted
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: mint leaves for garnish
Instructions
- In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated.
- Divide the graham cracker mixture evenly among serving cups or small jars. Press the crumbs down to form a firm crust layer and set aside.
- Using an electric mixer, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated.
- In another bowl, whip the heavy cream until soft peaks form. Gently fold it into the cream cheese mixture to create a light, fluffy filling.
- Gently fold fresh raspberries and lemon juice into the cheesecake mixture, ensuring the berries are evenly distributed.
- Spoon or pipe the cheesecake filling into each cup on top of the graham cracker crust, filling them generously.
- Cover the cups with plastic wrap and refrigerate for at least 30 minutes. Chilling the cups enhances the texture and allows the flavors to meld.
- Before serving, top each cheesecake cup with additional fresh raspberries and mint leaves for an extra touch of elegance.
Notes
If you want a sweeter cheesecake, add more powdered sugar to the filling.
For a gluten-free version, use gluten-free graham crackers or crushed gluten-free cookies.
These cups can be stored in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
