Raspberry Mini Cheesecakes
A simple, no-bake dessert that's light yet rich, perfect for any occasion.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs Can substitute with other types of cookie crumbs.
- 6 tbsp unsalted butter, melted Salted butter can be used; omit extra salt.
- 1/4 cup brown sugar For additional flavor in the crust.
Filling Ingredients
- 16 oz cream cheese, softened Let the cream cheese sit at room temperature for easier mixing.
- 2/3 cup granulated sugar Can reduce to 1/2 cup for a tangier filling.
- 1 tsp vanilla extract Enhances the flavor.
- 1 tbsp lemon juice Adds brightness to the filling.
- 2 cups fresh raspberries, divided Use extra for topping.
- 1/2 cup heavy cream, whipped Must be gently folded into the mixture.
Garnish
- Fresh mint leaves Optional but adds freshness.
Instructions
Prepare the Crust
- In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar until it resembles wet sand.
- Press the mixture into the bottom of a lined muffin tin for 12 mini crusts and refrigerate.
Make the Filling
- In a large bowl, beat the cream cheese until smooth.
- Add the sugar and vanilla, mixing well.
- Add lemon juice and fold in the whipped cream gently.
- Gently fold in 1 cup of raspberries, breaking some for color.
Assemble and Chill
- Spoon the mixture into the crusts, smoothing the tops.
- Refrigerate for at least 4 hours or overnight until set.
Serve
- Once set, remove from tin, top with remaining raspberries and mint leaves.
- Serve chilled.
Notes
These mini cheesecakes are best made ahead of time. They can be stored in the refrigerator for 2 to 3 days. For freezing, skip fresh berries and wrap each cheesecake individually.