If you’re craving a dessert that looks elegant, tastes indulgent, and requires absolutely no oven time, these No-Bake Raspberry Cheesecake Cups are about to become your new favorite go-to treat. They’re creamy, tangy, lightly sweet, and layered with buttery cookie crumbs and vibrant raspberry sauce — all in adorable, individual-size servings that feel fancy but are surprisingly easy to make.

No-bake desserts are a lifesaver year-round, but especially during warmer months or when you need a quick, stress-free dessert for guests. These mini cheesecake cups hit every mark: simple ingredients, stunning presentation, and a flavor combination that never goes out of style. The tartness of fresh raspberries balances perfectly with the rich, smooth cream cheese filling, while the crumb base adds just the right amount of texture.

Whether you’re hosting a brunch, planning a holiday dessert table, prepping make-ahead sweets for a party, or just treating yourself after dinner, these raspberry cheesecake cups are guaranteed to impress — without ever turning on the oven.

Why You’ll Love These No-Bake Raspberry Cheesecake Cups

There are dozens of no-bake desserts out there, but this one stands out for a few special reasons:

• No oven required – perfect for hot days
• Quick to assemble – simple layers, no baking stress
• Make-ahead friendly – chill overnight and serve when ready
• Beautiful presentation – perfect for parties and holidays
• Balanced flavor – sweet, tangy, creamy, and crunchy

Plus, individual cups mean easy portion control and no messy slicing!

Ingredients

Use fresh, high-quality ingredients for the best flavor and texture.

For the Crust Layer

Graham cracker crumbs (or digestive biscuits)
Melted unsalted butter
Sugar

For the Cheesecake Filling

Full-fat cream cheese, softened
Powdered sugar
Vanilla extract
Heavy whipping cream

For the Raspberry Layer

Fresh or frozen raspberries
Sugar
Lemon juice
Cornstarch + water (for thickening)

Instructions

Prepare the raspberry sauce:
In a saucepan, combine raspberries, sugar, and lemon juice over medium heat. Cook until berries break down and release their juices. Stir in cornstarch slurry and simmer until thickened. Remove from heat and let cool completely.
Make the crust layer:
Mix graham cracker crumbs with melted butter and sugar until evenly combined. Spoon mixture into serving cups and press down lightly to form a base.
Prepare the cheesecake filling:
Beat cream cheese with powdered sugar and vanilla until smooth. In another bowl, whip heavy cream until stiff peaks form. Fold whipped cream into cream cheese mixture gently.
Assemble the cups:
Spoon cheesecake filling over crust layer. Add a swirl or layer of cooled raspberry sauce.
Chill:
Refrigerate for at least 2–4 hours, or overnight for best texture.
Serve:
Garnish with fresh raspberries and mint if desired.

Pro Tips for Perfect No-Bake Cheesecake Cups

• Use full-fat cream cheese for the creamiest texture
• Let cream cheese soften fully before mixing
• Chill long enough so layers set beautifully
• Don’t over-mix the whipped cream into the filling
• Use clear cups for the prettiest layered look

Fun Variations

• Swap raspberries for strawberries, blueberries, or mango
• Add chocolate shavings on top
• Use Oreo crumbs instead of graham crackers
• Add a hint of lemon zest to the filling

Serving Suggestions

These mini cheesecake cups are perfect for:

• Baby showers
• Bridal showers
• Summer BBQs
• Valentine’s Day desserts
• Holiday sweet tables
• Weeknight treats

They store well in the fridge for up to 3 days and taste even better the next day.

A Little Cheesecake History

Cheesecake dates back to ancient Greece, but the no-bake version became popular in the 20th century when refrigeration became common. These modern mini versions are now beloved worldwide for their convenience and elegance — proof that great desserts don’t always need an oven.