Mini No-Bake Cheesecake Cups With Chocolate and Raspberries

These mini no-bake cheesecake cups are super easy to whip up and assemble, there’s no use for an oven here. They’re irresistibly creamy, rich and topped with fresh raspberries and shavings of chocolate. (Jump to Recipe)

These mini no-bake cheesecake cups have similar taste and texture as the traditional oven-baked cheesecake except that it has more of a mousse-like texture and is more light. The graham cracker crust and cheesecake filling is made and assembled in individual cups. Then, placed in the refrigerator for chilling. Once they’re set, I top them off with fresh berries and shavings of milk chocolate.

Ingredients To Make Mini No-Bake Cheesecake Cups

Cream cheese – Full-fat cream cheese will give these mini cheesecakes a more rich texture than the light cream cheese.

Sugar – You will need granulated sugar and powdered sugar.

Sour cream – Adds a nice, light tartness.

Vanilla extract – For flavoring.

Heavy whipping cream – Heavy whipping cream will be whisked up and folded into the beaten cream cheese. This gives the filling a mousse-like texture that’s irresistible!

Graham cracker crust – This traditional crust includes graham cracker crumbs, brown sugar, and melted butter.

Toppings – These mini cheesecakes are tasty as-is, but even better with toppings! Fresh berries, lemon curd, homemade strawberry sauce, caramel drizzle with sea salt, chocolate shavings or melted chocolate drizzle are all welcome and delicious as toppings.

I used fresh raspberries and shavings of Ritter Sport Alpine Milk Chocolate to top off these creamy mini cheesecakes. There’s nothing really better than chocolate and berries in my book. This milk chocolate, specifically, is characterized with caramel and honey flavors. It also melts wonderfully and can be used to drizzle the freshly topped berries. Either way, you can’t go wrong.

To Make Mini No-Bake Cheesecake Cups

First things first. Pull the cream cheese out and bring it to room temperature.

Make the graham cracker crust by combining graham cracker crumbs, brown sugar and melted butter. Divide the crust between 8 individual cups (small mason jars work great too) or a 12-count, lined muffin tin. Use the back of a measuring spoon to press down the crust.

Next, whip the heavy cream with a whisk attachment for a few minutes or until you get stiff peaks.

Beat the room temperature cream cheese and granulate sugar together until well combined and creamy. Add the powdered sugar, sour cream, and vanilla extract and beat the filling for about 2 more minutes.

Take the whipped cream and gently fold it into the bowl with the cream cheese. Try not to overwork the filling, we want the filling to hold that mousse-like texture.

Next, spoon the filling between the cups right over the crusts and refrigerate until set, about 3 hours.

Once set, top with raspberries and milk chocolate shavings.

Disclosure: This post is a sponsored post on behalf of Ritter Sport and Raley’s.