Description
These creamy No-Bake Cheesecake Cups are layered with a buttery graham cracker crust, bright homemade raspberry sauce, and a silky lemon-vanilla filling. And best of all, no oven required! Just assemble, chill, and serve for an easy and decadent dessert that works for dinner parties, brunches, birthdays, or whenever you’re craving something sweet and simple.
Ingredients
Scale
For the raspberry sauce:
- 1 cup raspberries
- 2 tablespoons granulated sugar
- 1/2 teaspoon lemon zest
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
For the cheesecake filling:
- 8oz (225g) cream cheese
- 1/2 cup sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup sour cream or labneh
- 1 cup heavy cream
- Fresh berries and mint leaves for topping
- Dollop of whipped cream for topping, optional
Instructions
- Make the raspberry sauce: Add the the raspberries, sugar, and lemon zest to a small saucepan over medium heat. Bring the sauce to a gentle simmer, stirring frequently. Then raise the heat to medium-high and continue to cook, while stirring, until thickened and the berries have broken down, 4 to 5 minutes. Place a bowl underneath a mesh strainer and strain the sauce, pressing the mixture down with a spoon to help the liquid come through. (If desired, add a teaspoon of seeds back to the raspberry sauce for texture.) Discard the remaining seeds. Let the sauce come down to room temperature and keep chilled while preparing the rest of the cheesecake.
- Make the crust: Add graham crackers to a food processor fitted with the blade attachment and pulse until the crackers are reduced to fine crumbs. Transfer to a bowl, add the butter, and mix until combined and the crumbs are moistened. Set aside.
- Make the filling: In the bowl of a mixer fitted with the paddle attachment, combine cream cheese, sugar, lemon zest and juice, vanilla extract, and salt. Mix on low speed until combined, then turn the mixer up to medium and beat until smooth and fluffy, about 2 minutes. Periodically stop the mixer to scrape the bottom and sides of the bowl to ensure even mixing. Add the sour cream and mix until just combined.
- Switch to the whisk attachment and, with the mixer on low speed, slowly pour in the cream. Then turn up to high and whip until thick and fluffy, about 5 minutes. Stop the mixer once or twice to scrape the bottom and sides of the bowl.
- Assemble the cups: Put about 2 tablespoons of the graham cracker crumbs in the bottom of your serving cups, pressing firmly into the bottom using the back of a spoon. Slowly drizzle 1 tablespoon of the raspberry sauce, rotating the cup as you pour it in so that the sauce forms a ribbon wrapping around the interior of the cup.
- Evenly spoon about 1/2 cup of filling into each serving cup. Cover and chill in the fridge for at least 2 hours, or overnight, before serving. Garnish with fresh raspberries or strawberries (or other desired fruit) and mint leaves. Top with whipped cream if desired.
Notes
Storage recommendation: The cheesecakes will keep well, tightly sealed, for up to 3 days refrigerated. We recommend preparing them the night before, lining the cups up on a large baking pan, and covering with plastic wrap before storing in the fridge.
- Prep Time: 20
- Cook Time: 2 hours (chilling time)
- Category: Dessert
