Dessert

Mini Raspberry Cheesecake Cups

There’s something undeniably charming about desserts served in individual portions—they feel special, indulgent, and just the right size to satisfy your sweet tooth. These Mini Raspberry Cheesecake Cups combine the perfect layers of buttery crumble, velvety cheesecake, and tangy raspberry sauce, all beautifully displayed in small glasses.

This no-bake dessert is easy to prepare, requires no fancy equipment, and is perfect for entertaining or treating yourself to something extra delicious. Whether you’re hosting a dinner party or looking for a quick and elegant make-ahead dessert, these cheesecake cups will steal the show.

The balance of textures and flavors makes every spoonful irresistible. With just a little preparation and some chill time, you’ll have a stunning dessert that looks straight out of a patisserie. Let’s dive into the recipe and make your dessert dreams come true!

Tips:

  • For a crunchier base, bake the crumble at 350°F (175°C) for 5 minutes before using.
  • Swap raspberries for strawberries, blueberries, or a mixed berry medley for variety.
  • Add a sprinkle of chocolate shavings or nuts on top for extra flair.

Mini Raspberry Cheesecake Cups

Print Recipe Pin Recipe
Prep Time 25 minutes
Chill time 2 hours 35 minutes
Total Time 3 hours
Course Dessert
Servings 6

Ingredients
  

  • For the Crumble Base:
  • 1 cup 100g graham crackers or digestive biscuits, crushed
  • 3 tbsp unsalted butter melted
  • 1 tbsp sugar optional
  • For the Cheesecake Layer:
  • 8 oz 225g cream cheese, softened
  • 1/3 cup 80ml heavy cream, whipped
  • 1/4 cup 50g powdered sugar
  • 1 tsp vanilla extract
  • For the Raspberry Sauce:
  • 1 cup 125g fresh or frozen raspberries
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water

Instructions
 

  • Prepare the Crumble Base
    In a bowl, mix the crushed graham crackers, melted butter, and sugar until the texture resembles wet sand.
    Divide the mixture evenly among 6 small glasses (about 4-6 oz each) and press firmly to form a base. Chill in the fridge while preparing the other layers.
  • Make the Cheesecake Layer
    In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
    Add the vanilla extract and fold in the whipped cream until well combined.
    Spoon or pipe the cheesecake mixture evenly over the chilled crumble base. Smooth the tops with a spoon. Return to the fridge to set.
  • Prepare the Raspberry Sauce
    In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down, stirring occasionally.
    Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens slightly. Remove from heat and let it cool to room temperature.
  • Assemble
    Once the raspberry sauce has cooled, spoon it over the cheesecake layer in each glass.
    Optional: Garnish with a fresh raspberry or mint leaf.
  • Chill and Serve
    Cover and refrigerate the glasses for at least 2 hours to let the layers set.
    Serve chilled, and enjoy your elegant, no-bake mini raspberry cheesecakes!

This delightful recipe is perfect for parties, a romantic dinner, or simply indulging your dessert cravings. Each bite is a mix of creamy cheesecake, fruity tang, and a buttery crunch! Let me know if you try it.

Posted In: Dessert

Keep Up with Suzi

You’ll Also Love