Description
Creamy, bite-sized no-bake cheesecakes with a graham cracker crust and a tangy raspberry topping—perfect for elegant entertaining or a light, fruity dessert.
Ingredients
Units
Scale
- 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
Instructions
- Line a mini cheesecake pan or muffin tin with liners.
- Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the base of each liner and chill for 15 minutes.
- In a large bowl, beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth.
- Fold in whipped cream gently until fully combined. Pipe or spoon mixture over the crusts and smooth the tops. Chill for at least 3 hours or until firm.
- For the topping, cook raspberries, sugar, and lemon juice in a saucepan over low heat for 5 minutes. Strain to remove seeds and cool completely.
- Top each mini cheesecake with a swirl of whipped cream, a spoonful of raspberry sauce, and a fresh raspberry. Garnish with mint leaves if desired.
Notes
- Use a piping bag for a clean and elegant finish.
- These can be made a day ahead for convenience.
- Strain raspberry sauce for a smooth texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
