No Bake Raspberry White Chocolate Cheesecake Cups
These no bake cheesecake cups are a perfect summer dessert with a creamy white chocolate filling, tangy raspberry swirl, and buttery graham cracker crust. They come together in minutes and chill while you enjoy the cool evening air.
- Prep Time: 20min
- Cook Time: 5min
- Total Time: 4h 25min
- Yield: 6 servings 1x
- Category: dessert
- Method: no-bake
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
- Pinch of salt
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 6 ounces white chocolate, melted and cooled
- 1 cup raspberries (fresh or frozen)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
- Make the raspberry swirl: Combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for about 5 minutes, stirring occasionally until berries break down and mixture thickens slightly. Mash with a fork for smoother texture. Let cool completely.
- Prepare the crust: Mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and salt in a bowl until texture resembles wet sand. Press about 2 tablespoons of mixture into bottom of each serving cup or small jar. Use back of a spoon to pack firmly.
- Create the cheesecake filling: Beat softened cream cheese with powdered sugar and vanilla until smooth and fluffy. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture. Then slowly fold in cooled melted white chocolate until evenly combined.
- Assemble the cups: Spoon or pipe cheesecake filling over crust, filling each cup about three-quarters full. Drop small spoonfuls of cooled raspberry swirl on top. Use a toothpick or knife to swirl gently into filling. Do not over-swirl.
- Chill: Refrigerate cups uncovered for 30 minutes, then cover and refrigerate for at least 4 hours or overnight until set.
- Serve: Garnish with fresh raspberries and mint leaves if desired.
Notes
For best texture, let cream cheese sit at room temperature for 30 minutes before mixing. White chocolate must be cooled to room temperature before adding to filling to prevent lumps. Cups can be stored in refrigerator for up to 5 days or frozen for up to 2 months.
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 22
- Sodium: 280
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 6
- Cholesterol: 85