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.
- 1½ cup graham cracker crumbs
- ¼ cup brown sugar
- ⅓ cup unsalted butter, melted
- 1 cup heavy whipping cream, cold
- 2 (8 oz) packages cream cheese, room temperature
- ⅓ cup granulated sugar
- ¼ cup powdered sugar
- 2 tbsp sour cream
- 1 tsp vanilla extract
- 12 oz fresh raspberries
- 3.5 oz Ritter Sport Alpine Milk Chocolate Bar, shaved with a vegetable peeler
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If using a 12-count muffin tin, line it with muffin liners and set aside. Otherwise, use 8 small, clear disposable plastic cups or 8 small mason jars for this recipe.
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Make the graham cracker crust by combining graham cracker crumbs, brown sugar and melted butter. Divide the crust between 8 individual cups or 12 muffin liners. Use the back of a measuring spoon to press down the crust.
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Using a whisk attachment, whip the cold heavy cream for about 2-3 minutes or until you get stiff peaks.
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In another bowl, beat cream cheese and granulate sugar together until well combined and creamy. Add powdered sugar, sour cream, and vanilla extract. Beat the filling for about 2 more minutes.
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Gently fold the whipped cream into the bowl with cream cheese. Try not to overwork the filling.
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Divide filling between the cups or muffin liners. Refrigerate until set, about 3 hours.
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Once set, top with raspberries and milk chocolate shavings.