Mini No-Bake Raspberry Cheesecakes
These Mini No-Bake Raspberry Cheesecakes are a light, creamy no-bake dessert made with cream cheese, whipped topping, graham cracker crust, and fresh raspberries. They are smooth, sweet, and a perfect bite-sized dessert to add to your dessert board.
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If you don’t have an oven (or you don’t want to use it), but need to make a dessert. A no-bake dessert recipe like this one is perfect. I love making this cheesecake for parties, and it works well during spring or summer.
It is a great addition to your dessert board if you are looking for another sweet treat to add. Serve them with dessert bars or other no-bake dessert recipes.
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.
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.
Serve & Enjoy!
Important Recipe Notes
- Soften the cream cheese first so the filling turns out smooth and creamy. Cold cream cheese will make the mixture lumpy.
- Fold gently when adding the whipped topping. This helps keep the filling light and fluffy instead of dense.
- Press the crust firmly into each liner so it holds together well when you remove the liners.
- Chill time is important—don’t skip it. The cheesecakes need at least 1 hour to set properly, but longer (2–3 hours) is even better.
- Use fresh raspberries for the best flavor and texture. Frozen raspberries can release too much liquid and make the filling watery.
- These can be made the night before, which makes them perfect for parties and busy days.
- Storage tip: Keep refrigerated in an airtight container for up to 3 days for the best taste and texture.
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.
Check Out More Raspberry Recipe Ideas!
Decadent Raspberry and White Chocolate Squares
Layered Raspberry Cheesecake Parfaits
