No Bake Raspberry Cheesecake Pots

These mini No-Bake Raspberry Cheesecake Pots are the perfect cute summertime desserts. They take just 20 minutes to prep, then chill until ready to serve!

Creating These No-Bake Cheesecake Cups

I saw this photo on foodgawker the other day and thought “mmmm that looks good!” Raspberries were on sale for 77 cents per container (practically a steal!) and I knew it was fate. I was going to make fresh Raspberry Cheesecake Pots for dessert.

Raspberries are a favorite. I would have them growing in my backyard if they didn’t tend to take over the whole area. Instead, I will settle for amazing deals like this, the farmer’s market, and going to our favorite U-Pick place for farm fresh organic berries (I just hope the U-Pick has a longer season this year than last!).

No Bake Raspberry Cheesecake Pots are the perfect summertime dessert recipe. Delicious berries. Cold dessert. No turning on the oven.

I love the individual serving sizes because it makes for such a pretty presentation. I had a few issues with taking my photos for this recipe. Because they turned out so pretty, I just couldn’t stop snapping away.

These individual cheesecakes are perfect for the busy days of summer when you want something sweet and don’t want to spend a lot of time on it. I can’t wait to make these for friends and family while doing a little summer entertaining. YUM.

Now, if you’ll excuse me…there is one mini cheesecake cup left and I need to go eat it before someone else does!

Ingredients for No-Bake Raspberry Cheesecake Pots

The wonderful thing about these individual no-bake cheesecakes is that they require very few ingredients.

• Graham crackers
• Butter
• Cream cheese
• Granulated sugar
• Heavy whipping cream
• Vanilla extract
• Fresh raspberries
• Sweetened whipped cream (for garnish)
• Mint leaves (for garnish)

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

Can I Use Another Berry for the Individual Cheesecakes?

You could really use any berry or fruit for this No Bake Raspberry Cheesecake Pots recipe. Raspberries, blackberries, blueberries, strawberries. Why stop there? How about Mango or Peach? Or maybe a combination of berries.

I think it would be beautiful to make a few batches of different no-bake cheesecake and layer them in tall skinny glasses. How pretty would layers of peach and blackberry cheesecake be?

That is the beauty of recipes like these. They are so easily adapted into something new once you have the basic formula down. And it is pretty basic. No hard to find ingredients or awkward techniques. Making the recipe took less time than taking the pictures.

What Can I Substitute for the Graham Crackers?

If you live in an area that doesn’t sell graham crackers, try using digestive biscuits or another lightly sweetened plain cookie instead.

How to Make No-Bake Raspberry Cheesecake Pots

Here’s an overview of how the mini cheesecake cups are made:

1. Crush the graham crackers to create crumbs. Add melted butter, stir well to combine.
2. Spread onto a baking sheet and toast at 350F until the crumbs start to brown.
3. Process the cream cheese, sugar, cream, and vanilla in a food processor until smooth. Add half the raspberries and process until just crushed.
4. Spoon half of the graham cracker crumbs into four 1/2 cup-capacity dishes, then layer on a few raspberries.
5. Divide cheesecake mixture evenly between the dishes and top with the remaining graham cracker crumbs.
6. Garnish with whipped cream, raspberries, and mint (if desired).
7. Refrigerate for 1 hour or until firm.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Can I Prep This Recipe in Advance?

Yes! I think you’d be fine to make the individual cheesecakes up to 24 hours before you plan to serve them. I wouldn’t make them any further in advance than that, otherwise the graham crackers will become soggy.

Can I Make This Recipe Gluten-Free?

Yes, simply substitute your favorite gluten-free graham crackers.

Tips for Making Fresh Raspberry Cheesecake Cups

• I found it hard to process the raspberries without completely pureeing them, so next time I will probably take the cream cheese out of the processor and use a mixer to stir/slightly beat in the berries.
• I forgot to add the berries on the bottom layer after the graham cracker, so my layers were: cracker, cheesecake, berries, cracker, whipped cream, garnishes.
• You might be able to use frozen berries to make this recipe, but you’d need to thaw and drain them first.

More Dessert Pots to Make:

In this Raspberry Brownie Parfait with Mascarpone Whip, fudgy brownies are layered with mascarpone whipped cream and raspberries for a delightful dessert!

Raspberry Almond Angel Food Cake Parfaits feature angel food cake pieces that are layered with lemon curd, fresh raspberries, honey almond whipped cream and sliced almonds.

In these Basil Balsamic Strawberry Shortcake Parfaits, strawberries soaked in a sweet balsamic, basil syrup are layered with mini almond shortcakes, whipped cream, and sliced almonds for a delicious springtime dessert.

Chocolate chip cookies, chocolate pudding, and whipped cream are layered together in these tasty Chocolate Chip Cookie Pudding Parfaits.

These Individual No-Bake Mango Lime Cheesecakes are an easy summertime dessert that provides a fun new take on cheesecake. 

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No-Bake Raspberry Cheesecake Pots

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 5 minutes

Chill: 1 hour

Total Time: 1 hour 25 minutes

No-Bake Raspberry Cheesecake Pots are the perfect summertime dessert recipe. Delicious berries. Cold dessert. No turning on the oven. I love the individual serving sizes because it makes for such a pretty presentation.

Print

Ingredients

• 4 graham crackers
• 1 T. butter, melted
• 8 oz. cream cheese
• 1/3 cup granulated sugar
• 1/4 cup whipping cream
• 1 teaspoon vanilla extract
• 12 oz. fresh raspberries (reserve 4 for garnishing)
• Sweetened whipped cream for garnish
• Mint leaves (optional) also for garnish

Instructions

1. Preheat oven to 350º (I used the toaster oven). Crush the graham crackers to create crumbs. Add melted butter, stir well to combine. Spread on baking sheet. Toast in the oven 3 – 5 minutes until crumbs start to brown. Cool.
2. Process the cream cheese, sugar, cream, and vanilla in a food processor until smooth. Add half the raspberries and process until just crushed.
3. Spoon half of the graham cracker crumbs into four 1/2 cup-capacity dishes, layer on a few raspberries. Divide cheesecake mixture evenly between the dishes and top with the remaining graham cracker crumbs. Garnish with whipped cream, raspberries, and mint (if desired). Refrigerate for 1 hour or until firm.

Notes

Adapted from Donna Hay as seen on Real Mom Kitchen

I found it hard to process the raspberries without completely pureeing them, so next time I will probably take the cream cheese out of the processor and use a mixer to stir/slightly beat in the berries. Also, I forgot to add the berries on the bottom layer after the graham cracker so my layers were: cracker, cheesecake, berries, cracker, whipped cream, garnishes.

Recommended Products

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• 
  Baking Sheet
• 
  Spatula Set
• 
  Vanilla Extract
• 
  BREVILLE Toaster Oven
• 
  Food Processor
• 
  4 oz. Porcelain Ramekins

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 456Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 83mgSodium: 275mgCarbohydrates: 43gFiber: 6gSugar: 27gProtein: 6g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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