No-Bake Raspberry Cheesecake Cups (Printable Version)
Creamy cheesecake cups layered with graham cracker crust and fresh raspberries, chilled for a smooth finish.
# Everything You’ll Need:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
1/4 cup unsalted butter, melted
→ Filling
03 -
2 cups cream cheese, softened
04 -
1 cup powdered sugar
05 -
1 teaspoon vanilla extract
06 -
1 cup heavy whipping cream
→ Topping
07 -
1 cup fresh raspberries
# Steps to Cook:
01 -
Combine graham cracker crumbs and melted butter in a bowl until evenly mixed. Press the mixture firmly into the bottom of individual serving cups to form the crust layer.
02 -
Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well incorporated.
03 -
In a separate bowl, whip heavy cream until stiff peaks form.
04 -
Gently fold the whipped cream into the cream cheese mixture until fully blended and smooth.
05 -
Spoon the cheesecake filling over the crust in each serving cup. Top each with fresh raspberries.
06 -
Refrigerate the assembled cups for at least 2 hours to allow the filling to set.
# Extra Suggestions:
01 -
Adjust powdered sugar to taste for desired sweetness. Substitute raspberries with other berries if preferred. Prepare up to one day ahead for convenience.