No-Bake Raspberry Mini Cheesecakes
25 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
No-bake raspberry mini cheesecakes bring a silky, tangy whipped filling on a buttery graham crust, all chill, no oven, exactly how I like dessert to behave.
They are perfect make-ahead bites for cookouts, birthdays, or date night, neatly portioned and polished, with fresh raspberries keeping things bright and not too sweet.
Ingredients (12 servings)
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Ingredients for the Crust
- 2 cups graham crackers, crushed graham crackers 8 oz
- 6 Tbsp unsalted butter, melted unsalted butter 3 oz
- 2 Tbsp granulated sugar granulated sugar
Ingredients for the Cheesecake Filling
- 16 oz cream cheese, softened cream cheese 16 oz
- 1 cup powdered sugar powdered sugar 4.41 oz
- 2 tsp vanilla extract pure vanilla extract 2 tsp
- 2 cups heavy whipping cream, cold heavy cream 16 fl oz
Ingredients for Whipped Topping
- 1 cup heavy whipping cream heavy cream 8 fl oz
- 4 Tbsp powdered sugar powdered sugar 1.1 oz
Ingredients for Garnish
- 1 cup fresh raspberries fresh raspberries 0.29 lb
How to Make No-Bake Raspberry Mini Cheesecakes
-
Prep the pan
Line a 12-cup muffin tin with paper or parchment liners so the crust releases cleanly.
-
Make the crust
Stir crushed graham crackers, granulated sugar, and melted butter until the texture feels like damp sand with no dry pockets.
Divide evenly among liners, about 2 tablespoons each.
Press very firmly with the bottom of a measuring cup to compact the crust all the way to the edges.
Chill the pan for 15 minutes to set while you make the filling.
-
Whip the cream for the filling
In a chilled bowl, whip 2 cups cold heavy whipping cream to medium-stiff peaks that curl slightly at the tip.
Do not overwhip; we want clouds, not butter.
Refrigerate the whipped cream while you mix the base.
-
Beat the cream cheese base
Beat softened cream cheese with powdered sugar and vanilla until ultra smooth and glossy with no lumps.
Scrape the bowl and beat again to make sure everything is fully blended.
-
Fold to finish the filling
Gently fold the whipped cream into the cream cheese base in three additions until no streaks remain.
Keep the mixture airy; if you mash it, it will deflate and set soft.
-
Fill and chill
Pipe or spoon the filling over the chilled crusts, tapping the pan lightly to settle the tops.
Cover and refrigerate at least 4 hours or overnight until set.
If you want a raspberry ripple, lightly mash a few raspberries and swirl a teaspoon through some cups before chilling.
-
Whip the topping
Whip 1 cup heavy cream with 4 tablespoons powdered sugar to medium peaks that hold their shape.
Keep it cold until you are ready to finish.
-
Garnish and serve
Top each cheesecake with a dollop or swirl of whipped cream.
Finish with fresh raspberries right before serving for the juiciest pop.
Substitutions
- Graham crackers -> Biscoff cookies
- Biscoff brings a caramelized, slightly spiced vibe that makes the crust taste like it came from a pastry shop, with a touch more snap once chilled.
- Heavy whipping cream -> Full-fat coconut cream
- Chilled coconut cream whips into lush peaks with a subtle coconut note that plays beautifully with raspberries, and if you also use a plant-based cream cheese you can take the whole dessert dairy-free without losing structure.
- Cream cheese -> Neufchatel (1/3 less fat)
- Neufchatel gives a slightly lighter, silkier bite while staying tangy; it sets a bit softer, so chill the minis overnight for clean edges.
Tips
- Chill your tools for stronger peaks
- Pop the bowl and whisk in the freezer for 10 minutes so the cream whips fast and stable.
- Pack that crust like you mean it
- A firmly pressed crust will not crumble; push to the edges and corners so each bite holds when unwrapped.
- Beat cream cheese fully before folding
- Any tiny lump now becomes a big lump later; smooth it completely so you can fold quickly without deflating the cream.
- Pipe for clean edges
- Transfer filling to a piping bag or zip bag and snip the tip to portion neatly and avoid air pockets.
- Timing is everything
- Four hours is the minimum chill, but overnight delivers the cleanest cuts and the most confident texture.
- Glossy berries, zero fuss
- Right before serving, toss raspberries with a teaspoon of powdered sugar to give them a delicate sheen and a hint of sweetness.
- Make-ahead and storage
- Keep cheesecakes covered in the fridge up to 3 days; for longer storage, freeze without whipped topping or berries up to 1 month and thaw in the fridge.
Nutrition Facts *
| Energy | 513 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 41 | g |
| Carbohydrates | 31 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my filling soft or runny?
- The cream was likely underwhipped or the folding deflated it; whip to medium-stiff peaks, fold in three additions, and chill at least 4 hours or overnight to set the structure.
- My crust crumbles when I unwrap; what went wrong?
- Either it was not packed firmly or it needed more butter; press hard into the liners and make sure every crumb is coated so it sets solid in the fridge.
- Can I make these as bars instead of minis?
- Yes; press the crust into an 8-inch square pan lined with parchment, add the filling, and chill overnight before slicing with a hot knife.
- Can I use frozen raspberries?
- Yes for a topping or swirl, but thaw and pat them very dry so they do not weep; for garnish, fresh holds shape better.
- How do I avoid lumpy filling?
- Start with fully softened cream cheese, sift the powdered sugar if clumpy, beat until smooth, and scrape the bowl often before adding the whipped cream.
- Can I speed up the chill?
- You can place the tray in the freezer for 30 minutes, then move to the fridge for 2 to 3 hours, but do not serve partially frozen or the texture will feel icy.
Serving Suggestions
For a glam twist, drizzle a quick no-cook raspberry smash over the tops by mashing a few berries with powdered sugar until jammy and spooning it on at the table.
Serve these with bubbly or a sharp espresso; the tangy cream and buttery crust play perfectly with crisp, dry sips and bold coffee.
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