No-Bake Raspberry Mini Cheesecakes
3 h 30 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 3 h | 3 h 30 min |
Introduction
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.
Ingredients (12 servings)
Ingredients for the Crust
Ingredients for the Cheesecake Filling
Ingredients for Whipped Topping
Ingredients for Garnish
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make No-Bake Raspberry Mini Cheesecakes
-
Prepare the pan and crust
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.
-
Prepare the cheesecake 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.
-
Fill the cups
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.
-
Whip the topping
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.
-
Garnish and chill
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.
Substitutions
- Graham crackers -> gluten-free graham crackers
- Use the same amount of gluten-free graham crackers to make the crust, which keeps the classic flavor with a wheat-free base.
- Graham crackers -> pretzels
- Crushed pretzels add a salty, crunchy twist that tastes amazing with the sweet, creamy cheesecake filling.
- Fresh raspberries -> sliced fresh strawberries
- Thinly sliced strawberries keep the bright red color and add a slightly sweeter, more familiar berry flavor on top.
Tips
- Soften cream cheese properly
- Let cream cheese sit at room temperature until it feels very soft, about 45 minutes, so it beats smooth without lumps.
- Pack the crust firmly
- Use the bottom of a small glass to press the crust firmly, so it holds together when unwrapped and bitten.
- Do not overwhip the cream
- Stop whipping when the cream forms peaks that stand up but still look smooth, or it can turn grainy.
- Chill long enough
- Plan enough time for chilling, since under-chilled cheesecakes taste softer and may slump when unwrapped.
- Clean edges for serving
- Peel the paper liners away slowly, then wipe any smears with a clean napkin for pretty, sharp edges.
Nutrition Facts *
| 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.
FAQ
- Why is my crust crumbly and falling apart?
- Either the crumbs were not packed firmly enough or they need more butter to bind. Add another tablespoon of melted butter if the mixture looks dry and sandy before pressing.
- Why did my cheesecake filling turn runny instead of firm?
- The cream may have been under-whipped, or the cheesecakes did not chill long enough. Next time, whip to stiff peaks and chill at least 3 hours, or overnight for the firmest texture.
- How can I keep the whipped topping from deflating?
- Use very cold cream, a chilled bowl, and serve the cheesecakes within a day for the best stability. You can also beat just to medium-stiff peaks, which holds better than ultra stiff, dry peaks.
- Can I freeze these mini cheesecakes?
- Yes, freeze them on a tray until firm, then wrap well and store up to one month. Thaw in the fridge overnight, then garnish with fresh berries right before serving for the best look.
Serving Suggestions
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.
Reviews
-
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 light and creamy for you, Pamela! Chilling overnight and packing the graham crust firmly really does make for clean unmolding and crisp definition.
-
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 these are your no-oven party go-to, Megan! Folding in stiff whipped cream and giving them a solid chill is exactly the trick for that light, fluffy set, and the fresh raspberries on top sound perfect.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
