Go Back

No-Bake Raspberry Cheesecake Cups

Elegant individual dessert shooters featuring a crunchy graham crust, airy raspberry cheesecake mousse, and a shiny berry glaze. No oven required.
Print Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 2 hours 30 minutes
Servings: 6 cups
Course: Dessert, Party Food
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 5 tbsp unsalted butter melted
  • 1 tbsp sugar
Cheesecake Filling
  • 8 oz cream cheese softened to room temp
  • 1 cup heavy whipping cream very cold
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.33 cup raspberry puree from fresh berries
Topping & Garnish
  • 0.5 cup raspberry jam seedless preferred
  • 1 tbsp water
  • 12 fresh raspberries
  • 6 sprigs fresh mint

Equipment

  • Small glass jars or ramekins
  • Hand mixer
  • Mixing bowls
  • Piping bag
  • Food processor (optional)

Method
 

  1. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of 6 serving glasses. Chill.
  2. Mash fresh raspberries and strain if desired to make puree.
  3. Whip cold heavy cream to stiff peaks. Set aside.
  4. Beat softened cream cheese and powdered sugar until smooth. Add vanilla and raspberry puree; mix well.
  5. Gently fold the whipped cream into the cheese mixture until uniform.
  6. Pipe mixture into glasses over the crust.
  7. Microwave jam with water for 15 seconds to liquefy. Spoon a thin layer over the mousse.
  8. Refrigerate for at least 2 hours. Top with whipped cream, berries, and mint before serving.

Notes

Use a piping bag for clean layers visible through the glass.