Mini Raspberry Cheesecake Cups
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 BaseIn 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 LayerIn 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 SauceIn 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.
- AssembleOnce 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 ServeCover 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!