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Mini No-Bake Raspberry Cheesecakes

Creamy individual cheesecakes featuring a buttery cookie crust, fluffy no-bake cheesecake filling, and a sweet raspberry topping. Perfect for parties, holidays, and make-ahead desserts.
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Ingredients Equipment Method Notes

Ingredients
  

  • For the Crust
  • 1 ½ cups graham cracker or vanilla cookie crumbs
  • 6 tablespoons melted butter
  • For the Cheesecake Filling
  • 16 oz cream cheese softened
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream whipped
  • For the Topping
  • 1 cup raspberry preserves or raspberry sauce
  • Fresh raspberries for garnish
  • Optional whipped cream

Equipment

  • Muffin tin or mini dessert cups
  • Paper liners (optional)
  • Mixing bowls
  • Electric mixer
  • * Rubber spatula
  • * Measuring cups and spoons
  • Piping bag (optional)

Method
 

  1. Combine cookie crumbs and melted butter until evenly mixed.
  2. Divide the mixture between 12 muffin cups and press firmly into the bottoms.
  3. Refrigerate the crusts while preparing the filling.
  4. Beat cream cheese until smooth.
  5. Add powdered sugar and vanilla extract and mix until creamy.
  6. Fold in the whipped cream until fully incorporated.
  7. Spoon or pipe the filling onto the chilled crusts.
  8. Refrigerate for at least 3 to 4 hours until set.
  9. Top with raspberry sauce or preserves.
  10. Garnish with fresh raspberries and whipped cream before serving.

Notes

Chill overnight for the best texture and flavor.
A piping bag makes the cheesecakes look extra polished.
Fresh raspberries can be substituted with strawberries, blueberries, or blackberries.
Store covered in the refrigerator for up to 3 days.
Freeze without toppings for up to 1 month and thaw overnight in the refrigerator before serving.