Description
Delicate, no-bake mini cheesecakes with a buttery biscuit base, creamy raspberry filling, and whipped cream topping—perfectly fruity and elegant for gatherings or individual treats.
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
Instructions
- Crush biscuits to fine crumbs. Mix with melted butter until combined.
- Press crumb mixture into cupcake liners set in a muffin pan. Chill while making filling.
- Beat cream cheese until smooth. Add granulated sugar and mix until creamy.
- Whip heavy cream with icing sugar to stiff peaks.
- Fold whipped cream into cream cheese mixture.
- Puree raspberries and fold into the cream mixture until evenly pink.
- Spoon filling over chilled bases. Refrigerate overnight or at least 4 hours.
- Whip topping cream with icing sugar and vanilla until fluffy. Pipe or spoon onto cheesecakes.
- Garnish with fresh raspberries. Serve chilled.
Notes
- Use gluten-free cookies for a gluten-free version.
- Substitute raspberries with blueberries or strawberries if preferred.
- For vegan option, use dairy-free cream cheese and non-dairy cream.
- Skip whipped cream topping for a simpler version—just dust with icing sugar.
- Freeze without topping and add fresh before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 11 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
