Mini No Bake Raspberry Cheesecakes
Indulge in the perfect balance of creamy decadence and fruity freshness with these Mini No Bake Raspberry Cheesecakes—an irresistible dessert that’s as easy to make as it is stunning to serve. Featuring a buttery graham cracker crust, a velvety cream cheese filling, and a luscious raspberry topping, these individual cheesecakes are assembled in just 25 minutes and require no oven time. A touch of whipped cream folded into the filling adds an airy texture, while a crown of fresh raspberries and glossy jam offers a burst of vibrant flavor. Ideal for summer gatherings, romantic dinners, or when you need a no-fuss treat, this no-bake recipe delivers gourmet results with minimal effort. Perfectly portioned and beautifully layered, these mini desserts are sure to wow your guests and become a go-to favorite!
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Recipe Information
Ingredients
- 8 sheets Graham crackers
- 4 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 1 cup Fresh raspberries
- 2 tablespoons Raspberry jam
- 1 teaspoon Gelatin powder (optional)
- 2 tablespoons Water (optional, for gelatin)
Instructions
Prepare the crust: In a food processor, pulse the graham crackers into fine crumbs. In a small bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly coated.
Divide the crumb mixture into 6 serving cups or ramekins. Press down firmly with the back of a spoon to form an even crust layer. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the cream cheese until smooth and creamy using a hand mixer or stand mixer.
Add the powdered sugar and vanilla extract to the cream cheese, and continue mixing until well combined.
In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
Spoon or pipe the cheesecake filling over the prepared crusts, filling each cup until about 3/4 full.
In a small saucepan or microwave-safe bowl, warm the raspberry jam slightly to make it easier to drizzle. If desired, mix gelatin powder with warm water and stir into the raspberry jam to stabilize the topping.
Top each cheesecake with a small spoonful of raspberry jam, spreading gently. Garnish with fresh raspberries.
Chill the mini cheesecakes in the refrigerator for at least 2 hours, or until set. Serve cold and enjoy!
Nutrition Facts
Calories |
3334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.2 g | 298% | |
| Saturated Fat | 127.4 g | 637% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 281.5 g | 102% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 223.5 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 545 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
