Raspberry Cheesecake Cups – Easy No-Bake Dessert

These Raspberry Cheesecake Cups are creamy, tangy, and wonderfully easy to make. Layered with graham cracker crumbs, smooth cheesecake filling, and fresh raspberries, they’re perfect for parties, desserts, or anytime you crave a sweet treat.

Why You’ll Love This Recipe

• No-bake, ready in under 30 minutes
• Individual portions perfect for parties or gatherings
• Creamy, tangy cheesecake paired with fresh raspberries
• Easy to make ahead and store in the fridge
• Simple ingredients, minimal cleanup

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons melted butter
• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream, whipped
• 1 cup fresh raspberries, plus extra for garnish
• Optional: chocolate shavings or mint leaves for topping

Step-by-Step Instructions

1. In a small bowl, combine graham cracker crumbs and melted butter. Press a spoonful into the bottom of each serving cup to form a crust.
2. In a medium bowl, beat cream cheese, sugar, and vanilla extract until smooth.
3. Gently fold whipped cream into the cream cheese mixture until fully combined.
4. Spoon or pipe the cheesecake filling over the graham cracker crust in each cup.
5. Top with fresh raspberries and optional chocolate shavings or mint leaves.
6. Refrigerate for at least 1 hour before serving to allow the cheesecake to set.

Tips & Variations

• Swap raspberries for strawberries, blueberries, or mixed berries.
• Use digestive biscuits instead of graham crackers for a slightly different crust.
• Add a drizzle of chocolate or raspberry sauce for extra flavor.
• Make mini versions in shot glasses for bite-sized desserts.

Storage & Freezer Instructions

• Refrigeration: Store in airtight containers for up to 3 days.
• Freezing: Not recommended for best texture; consume within 3 days.
• Serving: Serve chilled straight from the fridge for best flavor and consistency.

Serving & Pairing Ideas

• Pair with a cup of coffee or tea for a delightful afternoon treat.
• Serve with a dollop of whipped cream or a drizzle of chocolate sauce.
• Garnish with fresh mint leaves for an elegant presentation.

Frequently Asked Questions

Can I make these ahead of time?

Yes, prepare the cups and refrigerate for up to 3 days. They’re perfect for make-ahead desserts.

Can I use frozen raspberries?

Yes, but thaw and drain them before using to avoid extra moisture in the cheesecake.

Is this recipe gluten-free?

You can make it gluten-free by using gluten-free graham crackers or biscuits for the crust.

Can I use low-fat cream cheese?

Yes, but the filling may be slightly less creamy and rich.

Ready to Make It?

These Raspberry Cheesecake Cups are quick, creamy, and beautiful. Save this recipe, share it, and enjoy an easy, no-bake dessert that’s perfect for any occasion.

You Might Also Like

• Chocolate Covered Strawberries – Elegant and sweet no-bake treat.
• Honey Granola Clusters – Crunchy and sweet for a snack or dessert.
• Banana Pancakes – Fluffy and naturally sweet breakfast option.
• Cranberry Pistachio Cheese Log – Creamy, festive, and flavorful appetizer.

Print