Raspberry Cheesecake Cups
Indulge in the perfect balance of creamy, tangy, and sweet with these irresistible Raspberry Cheesecake Cups—an elegant yet effortless dessert that's as stunning as it is delicious. Built on a buttery graham cracker crust, these no-bake cheesecake cups feature a luxurious filling made from whipped cream and velvety cream cheese, all sweetened with powdered sugar and vanilla. Topped with a vibrant burst of fresh raspberries and raspberry preserves, this recipe creates the ultimate fruity finish to every bite. With just 20 minutes of prep and no complicated techniques, these individual cheesecake cups are ideal for entertaining or any time you crave a make-ahead treat. Whether you're hosting a dinner party or looking for a grab-and-go dessert, these chilled delights are guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 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
- 3 tablespoons Raspberry preserves
Instructions
Preheat the oven to 350°F (175°C). Line a muffin tin with 8 paper cupcake liners.
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.
Spoon about 1 1/2 tablespoons of the crumb mixture into each cupcake liner, pressing firmly to form the crust. Bake for 5 minutes, then remove from the oven and let cool completely.
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
Divide the cheesecake filling evenly among the cooled crusts, spreading it gently with a spoon or small spatula.
In a small bowl, mash the fresh raspberries together with the raspberry preserves to make the topping.
Spoon a dollop of the raspberry topping onto each cheesecake cup, spreading slightly or leaving it in the center for a swirl effect.
Refrigerate the cheesecake cups for at least 2 hours before serving to allow them to set.
Serve chilled and enjoy!
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 28.0 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 97 mg | 2% | |
*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.
