Raspberry Mini Cheesecakes Easy

These nobake raspberry mini cheesecakes are my go-to when the weather warms up, bringing a fresh and creamy treat that feels both light and indulgent. Perfect for casual gatherings or a simple dessert to brighten up your day, they combine a crunchy graham cracker crust with a silky cheesecake filling and fresh raspberries on top. Without the need for an oven, this recipe is as refreshing as it is easy to prepare.

I made these during a summer picnic once and they were gone before I knew it now they’re requested regularly for family and friends.

Ingredients

• Graham crackers: crushed to a fine crumb for the perfect crisp crust
• Unsalted butter: melted, binding the crust while adding rich flavor
• Granulated sugar: to lend sweetness and enhance texture in the crust
• Cream cheese: softened to room temperature this ensures a smooth, lump-free filling
• Powdered sugar: for gentle sweetness that dissolves perfectly in the cream cheese
• Vanilla extract: to add warm aroma and depth to the filling
• Cold heavy whipping cream: whipped into stiff peaks to create a light, airy texture in the filling
• Heavy cream with powdered sugar: for the whipped topping, adding fluffy sweetness
• Fresh raspberries: for garnish, providing bright color and a tangy contrast to the creamy cake

Instructions

Prepare the Crust:

Combine the finely crushed graham crackers, melted butter, and granulated sugar until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of individual molds or cupcake liners. Press down with the back of a spoon or flatbottomed glass to create a compact, sturdy base. Place the crusts in the refrigerator for about 30 minutes to chill and set firmly before adding filling.

Make the Cheesecake Filling:

Beat the softened cream cheese with an electric mixer on medium speed until it becomes smooth and creamy, free of lumps. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract to infuse flavor. In a separate cold bowl, whip the heavy cream until it reaches stiff peaks be careful not to overwhip. Gently fold the whipped cream into the cream cheese mixture using a spatula with slow, deliberate strokes to maintain airiness without deflating the mixture.

Assemble Cheesecakes:

Spoon or pipe the cheesecake filling evenly over the chilled crusts, filling each mold to the top. Use a spoon or an offset spatula to smooth the surface gently. Cover and refrigerate these assembled cheesecakes for at least 3 to 4 hours, or until the filling is well set and firm to the touch.

Make Whipped Topping:

In a bowl chilled in the freezer for 10 to 15 minutes, whip the heavy cream and powdered sugar together until soft peaks form. This topping should be fluffy but not too stiff. Use a piping bag or a spoon to add a neat dollop or swirl on top of each mini cheesecake.

Garnish and Serve:

Add fresh raspberries on each cheesecake just before serving. Arrange the berries artistically to create an inviting and colorful presentation. Serve immediately for the best texture and freshness.

My favorite part of this recipe is the fresh raspberry topping it adds the perfect tang and brightness to the rich creaminess. Whenever I make these, it instantly reminds me of summer family get togethers and the smiles they bring.

Storage Tips

Store these mini cheesecakes in an airtight container in the refrigerator for up to four days. Do not add raspberry garnish until right before serving to avoid sogginess. If freezing, place in a single layer on a tray first to freeze solid, then transfer to a container to keep shape intact. Thaw overnight in the refrigerator and add whipped topping and berries fresh.

Ingredient Substitutions

You can substitute graham crackers with crushed chocolate cookies or Oreos for a richer, chocolatey twist. For the berries, feel free to use blueberries, blackberries, or a mixed berry combination to add visual variety and flavor depth. Mascarpone cheese can replace cream cheese to create an ultrasilky filling with a subtly different flavor profile, perfect for an Italianinspired variation.

Serving Suggestions

Drizzle with raspberry coulis or a berry syrup for an elegant finish. Pair the cheesecakes with sparkling rosé, champagne, or a floral Riesling to complement the sweet and tangy flavors. Add a few mint leaves or edible flowers for a colorful garnish boost.

These nobake raspberry mini cheesecakes are an easy bright dessert that works for casual gatherings and special occasions. Theyre simple to prepare ahead and always impress.

Your Recipe Questions Answered

→ Why isn't my filling firm enough?

Make sure heavy cream is whipped to stiff peaks and the cheesecakes chill at least 3-4 hours to set properly.

→ Can I freeze the mini cheesecakes?

Yes, freeze in airtight containers and thaw overnight in the refrigerator before adding whipped topping and berries.

→ How long do they last refrigerated?

Store in an airtight container in the fridge for up to 4 days; add fresh raspberries just before serving.

→ What can I use if I don’t have cupcake liners?

Try assembling in clear glasses or jars to create individual parfait-style servings without molds.

→ Any tips to prevent a soggy crust?

Press the graham cracker crust firmly into molds and chill well to keep it crisp against moisture from filling.