Creamy no-bake cheesecakes with a buttery graham cracker crust, topped with whipped cream, fresh raspberries, and a drizzle of tangy raspberry sauce—bite-sized elegance for any occasion. These individual desserts are as beautiful as they are delicious, making them perfect for parties, afternoon teas, or romantic dinners.

Why You’ll Love This Recipe

Mini No-Bake Raspberry Cheesecakes offer all the richness and satisfaction of traditional cheesecake without the hassle of baking. Their individual portions make serving easy and mess-free, while the tart raspberry topping perfectly balances the smooth, sweet filling. With minimal prep and elegant presentation, they’re ideal for both casual and formal gatherings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

1 cup graham cracker crumbs
3 tbsp granulated sugar
4 tbsp unsalted butter, melted

For the filling:

16 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice
1 cup heavy cream, whipped

For the raspberry topping:

1/2 cup fresh raspberries
2 tbsp sugar
1 tsp lemon juice

For garnish:

Extra raspberries
Mint leaves

directions

Line a mini cheesecake pan or muffin tin with liners.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture firmly into the base of each liner to form a crust. Chill in the refrigerator for 15 minutes.
In a large mixing bowl, beat the cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
Gently fold in the whipped cream until fully incorporated.
Pipe or spoon the cheesecake mixture over the crusts, smoothing the tops.
Refrigerate for at least 3 hours or until set and firm.
For the raspberry topping, cook raspberries, sugar, and lemon juice over low heat for about 5 minutes until the berries break down.
Strain the mixture through a fine sieve to remove seeds and allow the sauce to cool completely.
Before serving, top each mini cheesecake with a swirl of whipped cream, a drizzle of raspberry sauce, and a fresh raspberry. Garnish with mint leaves if desired.

Servings and timing

Servings: 12 mini cheesecakes
Prep time: 25 minutes
Chill time: 3 hours
Total time: 3 hours 25 minutes

Variations

Berry Mix: Use a combination of raspberries, blueberries, and strawberries for a mixed berry topping.
Chocolate Crust: Replace graham crackers with crushed chocolate cookies for a richer base.
Citrus Twist: Add orange or lime zest to the filling for a citrusy variation.
Nutty Base: Use ground almonds or hazelnuts in the crust for added depth and crunch.
Vegan Option: Use dairy-free cream cheese, coconut whipped topping, and a plant-based crust alternative.

storage/reheating

Store mini cheesecakes in the refrigerator in an airtight container for up to 4 days. These desserts do not require reheating and are best served chilled. For longer storage, they can be frozen without the toppings for up to one month; thaw in the refrigerator before garnishing and serving.

FAQs

Can I use frozen raspberries for the sauce?

Yes, just thaw them first and drain excess liquid before cooking.

Do I need a special pan for these?

A mini cheesecake pan is ideal, but a standard muffin tin with paper liners works perfectly.

Can I make these in advance?

Yes, they can be made up to 2 days ahead and stored in the refrigerator.

What can I use instead of graham crackers?

Digestive biscuits, vanilla wafers, or even crushed shortbread cookies make excellent substitutes.

Can I skip the raspberry topping?

Yes, or replace it with another fruit sauce, chocolate ganache, or caramel.

How can I make sure the filling is smooth?

Ensure the cream cheese is fully softened and beat until completely lump-free before folding in the whipped cream.

Is it necessary to strain the raspberry sauce?

Straining removes the seeds for a smooth finish, but you can skip it if you prefer a rustic texture.

Can I use whipped topping instead of fresh whipped cream?

Yes, a non-dairy whipped topping can be used as a convenient alternative.

How do I know when they’re set?

They should feel firm and hold their shape when gently pressed after chilling.

Can I double the recipe?

Yes, simply double all ingredients and use a larger tray or two muffin tins.

Conclusion

Mini No-Bake Raspberry Cheesecakes are a perfect balance of elegance and ease. With their creamy filling, crisp crust, and vibrant topping, they’re a versatile dessert suited for any event or sweet craving. Whether you’re hosting guests or treating yourself, these bite-sized cheesecakes never fail to impress.