Delightful Mini No-Bake Raspberry Cheesecakes
These mini cheesecakes are not just adorable; they’re a delightful combination of creamy, tangy cream cheese and sweet raspberries, all sitting atop a buttery graham cracker crust. With just a touch of sugar and whipped topping, they’re light enough to enjoy after a big meal but rich enough to feel like a real treat.
How to Make Mini No-Bake Raspberry Cheesecakes
Ingredients you’ll need for the crust
Ingredients you’ll need for the filling
Step by Step Guide
1. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir well until everything is nicely mixed. This buttery goodness will be the foundation of your mini cheesecakes!
2. Place cupcake liners in your muffin tin. Divide the crust mixture evenly among the liners and press it down firmly with a spoon. This will create a solid base for your cheesecakes. Pop the muffin tin in the fridge while you prepare the filling.
3. In a large bowl (or using a stand mixer), beat the softened cream cheese and sugar together until smooth.
4. On low speed, gently fold in the whipped topping and raspberries. The key is to maintain that light and fluffy texture while ensuring the raspberries are evenly distributed.
5. Transfer the filling into a piping bag for a neat touch, or simply use a spoon if you prefer. Fill each muffin cavity with the creamy mixture, and then add a fresh raspberry on top for a burst of color and flavor.
6. Cover the mini cheesecakes and refrigerate them for at least an hour.
When you’re ready to impress your friends and family, pull these mini cheesecakes out of the fridge and watch their faces light up. These delightful desserts are not only gorgeous but also bursting with flavor—perfect for any occasion!
So, whether you’re hosting a summer barbecue, celebrating a birthday, or simply treating yourself on a weeknight, these Mini No-Bake Raspberry Cheesecakes are sure to be a hit. Enjoy every sweet bite!
Mini No-Bake Raspberry Cheesecakes
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- ¼ cup butter, melted
For the filling
- 8 oz cream cheese (softened)
- ¼ cup sugar
- 8 oz whipped topping
- ¾ pint raspberries (plus 12 for topping)
Instructions
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir well until everything is nicely mixed. This buttery goodness will be the foundation of your mini cheesecakes!
- Place cupcake liners in your muffin tin. Divide the crust mixture evenly among the liners and press it down firmly with a spoon. This will create a solid base for your cheesecakes. Pop the muffin tin in the fridge while you prepare the filling.
- In a large bowl (or using a stand mixer), beat the softened cream cheese and sugar together until smooth.
- On low speed, gently fold in the whipped topping and raspberries. The key is to maintain that light and fluffy texture while ensuring the raspberries are evenly distributed.
- Transfer the filling into a piping bag for a neat touch, or simply use a spoon if you prefer. Fill each muffin cavity with the creamy mixture, and then add a fresh raspberry on top for a burst of color and flavor.
- Cover the mini cheesecakes and refrigerate them for at least an hour. This step is crucial for letting the flavors meld and for achieving that perfect texture.
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