No-Bake Raspberry Cheesecake Cups
Creamy no-bake cheesecake cups layered with buttery crumbs and tangy raspberry sauce.
Equipment
- Mixing bowls
- Saucepan
- Hand mixer or stand mixer
- Serving cups
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp sugar
Filling
- 8 oz cream cheese softened
- 0.75 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Raspberry Sauce
- 1.5 cups raspberries fresh or frozen
- 0.25 cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with water
Instructions
- Simmer raspberries, sugar, and lemon juice until berries break down.
- Stir in cornstarch slurry and cook until thick. Cool completely.
- Mix graham cracker crumbs with melted butter and sugar.
- Press crumb mixture into serving cups.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Whip heavy cream to stiff peaks and fold into cream cheese mixture.
- Spoon filling over crust, then top with raspberry sauce.
- Chill for at least 2–4 hours before serving.
Notes
Use full-fat cream cheese for best texture. Chill overnight for best flavor.