No-Bake Raspberry Cheesecake Cups
Delightful individual desserts featuring a creamy cheesecake filling with fresh raspberries over a graham cracker crust, perfect for any occasion.
Ingrédients
Crust Ingredients
- 1 cup graham cracker crumbs Ensure they are finely crushed.
- 1/4 cup unsalted butter, melted Use unsalted for better flavor control.
Cheesecake Filling Ingredients
- 2 cups cream cheese, softened Recommended to be at room temperature.
- 1 cup powdered sugar Sifted for smooth incorporation.
- 1 teaspoon vanilla extract Adds flavor to the filling.
- 1 cup heavy whipping cream Whipped to stiff peaks.
- 1 cup fresh raspberries For topping; can adjust quantity as desired.
Instructions
Preparation
- Gather all your ingredients and ensure the cream cheese is softened to room temperature.
Make the Crust
- Combine graham cracker crumbs with melted butter in a mixing bowl. Stir until well mixed and pack the mixture firmly into the bottom of individual serving cups.
Prepare the Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing thoroughly until the blend is completely creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula to maintain volume.
Assemble Cups
- Spoon the cheesecake filling over the graham cracker crust in each cup, spreading evenly.
- Top each cup generously with fresh raspberries.
Chill and Serve
- Refrigerate the assembled cups for at least two hours to allow the filling to set properly.
- Serve chilled, optionally topped with a sprig of mint or a dusting of powdered sugar.
Notes
Store in the refrigerator for up to five days. Can be frozen for a month; thaw overnight before serving.