Name: Raspberry Cheesecake (No Bake Mini Cheesecakes)
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 100 g biscuits or graham crackers (≈¾ cup + 1 Tbsp crumbs); 65 g melted salted butter (¼ cup + 1 Tbsp); 150 g cream cheese, room temperature (≈½ cup + 2 Tbsp); 50 g granulated sugar (≈3 Tbsp + 2 tsp); 75 ml double or heavy cream (≈¼ cup + 1 Tbsp); 15 g icing sugar (≈1 Tbsp + 2 tsp); 100 g fresh raspberries (≈25 berries); For topping: 100 ml double or heavy cream (≈¼ cup + 3 Tbsp); 1 Tbsp icing sugar; ½ tsp vanilla extract; Fresh raspberries for garnish

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Short Description

Delicate, creamy raspberry no‑bake mini cheesecakes with a buttery biscuit base and whipped raspberry filling, topped with fluffy whipped cream and fresh raspberries.

Why You’ll Love This Recipe

Effortlessly elegant, no oven required
A combo of buttery biscuit base, smooth cream cheese filling, and fruity raspberry swirl
Perfect portion‑size snack or dessert for gatherings
Make‑ahead friendly: let them set overnight for best texture

Raspberry Cheesecake (No Bake Mini Cheesecakes)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cheesecake Base and Filling

100 g biscuits, cookies, or graham crackers (≈¾ cup + 1 Tbsp crumbs)
65 g salted butter, melted (¼ cup + 1 Tbsp)
150 g cream cheese, room temperature (≈½ cup + 2 Tbsp)
50 g granulated sugar (≈3 Tbsp + 2 tsp)
75 ml double cream or heavy cream (≈¼ cup + 1 Tbsp)
15 g icing sugar or powdered sugar (≈1 Tbsp + 2 tsp)
100 g fresh raspberries (≈25 berries)

Cheesecake Topping

100 ml double cream or heavy cream (≈¼ cup + 3 Tbsp)
1 Tbsp icing sugar or powdered sugar
½ tsp vanilla extract
Fresh raspberries for decoration

Directions

Cheesecake Base and Filling

Crush the biscuits or graham crackers in a bowl or sealed bag using a rolling pin or food processor until fine and even.
In a bowl, combine crushed biscuits with melted butter. Mix until the crumbs stick together when pressed.
Line a cupcake pan with liners. Divide crumbs evenly and press them into the base and sides of each liner with a flat glass or spoon.
Chill the pan in the fridge or freezer to help the base set while you prepare the filling.
Beat the cream cheese until smooth. Add granulated sugar and mix until creamy and fully combined.
Separately, whip the cold heavy cream with icing sugar until it forms stiff peaks.
Gently fold the whipped cream into the cream cheese mixture.
Puree fresh raspberries in a blender until smooth. Fold the puree into the cheesecake mixture until it becomes a light pink color.
Spoon the raspberry cheesecake filling over chilled bases in the cupcake liners.
Refrigerate overnight (or at least several hours) to fully set.

Cheesecake Topping

Once set, whip the heavy cream, powdered sugar, and vanilla until thick and fluffy.
Transfer to a piping bag and pipe a swirl atop each mini cheesecake.
Garnish each with fresh raspberries.

Servings And Timing

Makes about 6–8 mini cheesecakes, depending on size of liners
Prep time: ~20 minutes (incl. base, filling, and topping prep)
Chilling time: Overnight (or minimum 4 hours)
Total time: ~4 hours chilling + ~20 minutes prep

Variations

Base alternatives: Use crushed vanilla wafers, shortbread, or gluten‑free cookies
Fruit twist: Use other pureed berries, or swirl in blueberry or strawberry coulis
Flavored filling: Add lemon or lime zest to the cream cheese for extra brightness
Chocolate hint: Stir in mini chocolate chips or top with shaved chocolate
Diet adaptations: Use dairy‑free cream cheese and non‑dairy whipping cream for a vegan version

Storage/Reheating

Storage: Keep cheesecakes in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze without the whipped topping in a sealed container up to 1 month. Thaw in the fridge before piping topping and serving.
Serving chilled: Best enjoyed cold—don’t bring to room temperature or the texture may soften too much.

FAQs

How Do I Know The Cheesecakes Have Set Properly?

They should feel firm on top and hold shape when gently touched or moved. If the filling jiggles, chill longer.

Can I Make These In Advance For A Party?

Absolutely—make them a day ahead, chill overnight, and add the whipped topping just before serving.

What Can I Use If I Don’t Have Heavy Cream?

You can use whipped coconut cream (chilled) or a vegan whipping cream substitute for dairy‑free versions.

Is It Okay To Blend The Raspberries Seeds In?

Yes—the puree can contain seeds. If you prefer, strain the puree to remove them before folding into the filling.

Can I Make Larger Cheesecakes Instead?

Sure—use a small springform or ramekins instead of cupcake liners. Adjust base and filling accordingly.

How Do I Prevent the Filling From Sinking?

Ensure the whipped cream is fully whipped before folding and gently fold it into the cream cheese mixture to keep it airy.

Can I Skip The Whipped Cream Topping?

Yes—just serve topped with fresh raspberries and a light dusting of icing sugar instead.

Are These Gluten‑Free If I Use Gluten‑Free Biscuit Base?

Yes—use certified gluten‑free cookies or crackers for a gluten‑free version.

How Sweet Are These Cheesecakes?

Moderately sweet: you can reduce sugar amounts by up to 25% if you prefer less sweetness.

Can I Add Other Garnishes?

Yes—consider slivered almonds, mint leaves, edible flowers, or a drizzle of raspberry coulis on top.

Conclusion

These no‑bake mini raspberry cheesecakes are creamy, fruity, and effortlessly elegant. With a crisp buttery base, silky raspberry-infused filling, and luscious whipped cream topping, they’re ideal for make‑ahead dessert, small gatherings, or anytime you crave something sweet and refreshing.