Mini No-Bake Raspberry Cheesecakes
These Mini No-Bake Raspberry Cheesecakes are a creamy, easy dessert made with a buttery graham cracker crust, smooth cheesecake filling, and fresh raspberries on top. Perfect for parties, and an easy sweet treat without turning on the oven.
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.
Servings: 12 mini cheesecakes
Calories: 210kcal