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No-Bake Raspberry Cheesecake Cups

Creamy no-bake cheesecake cups layered with buttery crumbs and tangy raspberry sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 6 cups
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp sugar
Filling
  • 8 oz cream cheese softened
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
Raspberry Sauce
  • 1.5 cups raspberries fresh or frozen
  • 0.25 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with water

Equipment

  • Mixing bowls
  • Saucepan
  • Hand mixer or stand mixer
  • Serving cups

Method
 

  1. Simmer raspberries, sugar, and lemon juice until berries break down.
  2. Stir in cornstarch slurry and cook until thick. Cool completely.
  3. Mix graham cracker crumbs with melted butter and sugar.
  4. Press crumb mixture into serving cups.
  5. Beat cream cheese, powdered sugar, and vanilla until smooth.
  6. Whip heavy cream to stiff peaks and fold into cream cheese mixture.
  7. Spoon filling over crust, then top with raspberry sauce.
  8. Chill for at least 2–4 hours before serving.

Notes

Use full-fat cream cheese for best texture. Chill overnight for best flavor.