Mini No-Bake Raspberry Cheesecakes
These Mini No-Bake Raspberry Cheesecakes are a delightful, light dessert perfect for any occasion.
Print Recipe
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.