These No Bake Raspberry Mini Cheesecakes are one of my favorite easy desserts. They’re perfect for busy days when you want a yummy treat that’s simple to make. They’re made in cupcake liners, so they’re already perfectly portioned for little hands or anyone who wants a quick grab-and-go dessert.
If you adore cheesecake but not the work that goes into making one, you’ll love how easy and delicious this recipe is.
Jump to:
- Why You'll Love No Bake Raspberry Mini Cheesecakes
- No Bake Cheesecake
- Ingredients For Raspberry Cheesecake Cups
- Kitchen Tools For Making Cheesecake Bites
- How To Make Raspberry Cheesecake Cups Without Baking
- Tips For No Bake Raspberry Mini Cheesecakes
- FAQs For Raspberry Cheesecake Bites
- Raspberry Desserts
- No Bake Desserts
- 📖 Recipe
Why You'll Love No Bake Raspberry Mini Cheesecakes
- Quick prep, no baking required: Save time and keep your kitchen cool in those hot summer months.
- Kid-friendly portions: These cheesecakes are made in cupcake tins, so they’re just the right size for lunchboxes and snacks.
- Great make-ahead dessert: You can prep these the day before, and they will taste even better after chilling.
- Uses simple ingredients: You probably already have most ingredients at home.
- Pretty and easy to serve at parties or potlucks: I’ve brought these to game nights and they always go fast.
No Bake Cheesecake
No-bake cheesecakes are perfect for anyone with a packed schedule because they require little effort and no oven time. While they are quick to prepare, you would never know it from the rich and creamy flavor. Try one of these cheesecake recipes next time you are looking for a simple dessert:
- Lemon Blueberry Mini Cheesecake
- Easy No Bake Cheesecake Recipe
- Chocolate Chip Cheesecake Recipe
- Oreo No Bake Cheesecake
Ingredients For Raspberry Cheesecake Cups
- Graham cracker crumbs – for a quick, crunchy crust that holds up after chilling.
- Unsalted butter – helps the Graham cracker crust hold together.
- Cream cheese – gives the cheesecakes a smooth, creamy center.
- Sugar – adds sweetness to balance out the tang from the raspberries.
- Vanilla – adds a warm, cozy flavor.
- Heavy cream – makes the filling light and fluffy.
- Raspberry preserves – gives a pop of color and a fresh fruity flavor. If you can't find preserves, you can use raspberry jam.
- Powdered sugar – sweetens up the whipped cream topping.
- Raspberries – fresh berries add decoration and taste.
Kitchen Tools For Making Cheesecake Bites
I always use my stand mixer for the filling and whipped cream, but a hand mixer will also work. A 12-cup muffin tin and paper liners make cleanup easy. Piping bags come in handy for the whipped topping if you want it to be extra fancy.
KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer with
KitchenAid 6 Speed Hand Mixer with Flex Edge Beaters -Rae Dunn Mixing Bowls with Lids - 10 Piece PlasticVtopmart 8 Pack Glass Food Storage Containers with Airtight Lids,
How To Make Raspberry Cheesecake Cups Without Baking
1. Prep and Line: Line your muffin tin with paper cupcake liners.
2. Mix and Press: Mix the graham cracker crumbs with melted butter until it looks like wet sand. Spoon some into each liner and press down firmly using a measuring cup.
3. Whip and Combine: In a large bowl, whip the cream cheese and sugar until smooth, scraping the sides. Beat in the vanilla and heavy cream until light and creamy, then mix in some of the raspberry preserves into the cream cheese mixture until fully combined.
4. Fill and Swirl: Scoop the cheesecake filling into each liner, smoothing the tops. Add a little bit of the raspberry preserves on top and swirl it with a knife.
5. Chill: Cover the pan and refrigerate for a few hours until the mini cheesecakes have set.
6. Whip and Top: Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spoon it onto each cheesecake and garnish with a fresh raspberry before serving.
Tips For No Bake Raspberry Mini Cheesecakes
Tip 1: Make sure that the cream cheese is at room temperature so it mixes super smoothly.
Tip 2: Use cupcake liners to make serving easy. It also helps make clean up quicker!
Tip 3: If you need to freeze the mini cheesecakes, wrap each one up tightly in plastic wrap to keep them fresh for months.
FAQs For Raspberry Cheesecake Bites
Yes! I always make these a day ahead if we have guests coming. The texture is even better after they’ve chilled for several hours or overnight.
If you don’t have raspberry preserves, try strawberry, blueberry, or even cherry. Any berry jam or preserves will work.
Keep the cheesecakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them (without the fresh raspberry on top) for up to 3 months. Just thaw in the fridge before serving.
Raspberry Desserts
Raspberry desserts are the perfect mix of sweet and tangy. You can use them in anything from pies and tarts to cheesecakes and parfaits, making them a hit for any occasion. Plus, the bright red color of raspberries adds an eye-catching touch to the dessert table.
- Raspberry Cream Cheese Puff Pastry
- Lemon Raspberry Pie
- Angel Food Cake with Raspberries and Cream
- No-Bake Raspberry Fluff Pie
No-bake raspberry mini cheesecakes are easy to put together and will be a hit with both kids and adults.
No Bake Desserts
📖 Recipe
No Bake Raspberry Mini Cheesecakes
Ingredients
- For the crust -
- 2 c graham cracker crumbs
- ½ c unsalted butter melted
- For the cheesecakes -
- 16 oz cream cheese softened
- ½ c sugar
- 1 t vanilla
- 1 c heavy cream
- ½ c raspberry preserves divided
- For the decoration -
- 1 c heavy cream
- 1 T powdered sugar
- 1 t vanilla
- Raspberries to decorate
Instructions
- Line a standard muffin tin(s) with cupcake liners, set aside.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until it looks like wet sand.
- Pour a heaping tablespoon of the graham cracker mix into each cupcake liner.
- Use the bottom of a ¼ cup measuring cup or similar to press the crumbs into the bottom of the liner. Set aside.
- In the bowl of a stand mixer, combine the softened cream cheese and sugar. Whip for about a minute or until smooth - scraping the sides often.
- Add in the vanilla and heavy whipping cream. Whip on medium for about 2 minutes or until smooth and cream looking. Scrape the sides.
- Add in ¼ cup of the raspberry preserves. Mix well, scraping the sides often.
- Scoop the cheesecake filling into each cupcake liner, filling until just below the top of the liner. Smooth the top.
- Add a dollop of the raspberry preserves and use a knife to swirl into the cheesecake filling.
- Cover with plastic wrap and chill for at least 2-4 hours.
- When ready to serve, complete the assembly.
- For the whipped topping - in the bowl of a stand mixer, combine the heavy cream, powdered sugar and vanilla.
- Mix on medium speed for about 3-5 minutes or until stiff peaks form.
- Transfer the whipped topping to a piping bag fitted with a small star tip. Pipe a small mound of whipped cream in the center of each cheesecake.
- Top with a raspberry.
Video
Notes
- Make sure your cream cheese is at room temperature so it mixes up nice and smooth.
- Cupcake liners are great for easy serving and save time on cleanup.
- If you're planning to freeze these, wrap each one tightly in plastic wrap to help them stay fresh for months.
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