Creamy Raspberry Cheesecake Cups

These individual raspberry cheesecake cups are creamy, fruity, and easy to make. The photo appears to show a smooth cheesecake-style filling topped with fresh raspberries. Similar cheesecake-cup recipes use cream cheese, whipped cream, vanilla, and raspberries, either baked or chilled.

 Ingredients

For the Biscuit Base

• 1 cup digestive biscuits or graham crackers, finely crushed
• 4 tbsp melted unsalted butter
• 1 tbsp granulated sugar

For the Cheesecake Filling

• 8 oz (225 g) cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, cold
• 1 tbsp lemon juice
• ½ cup fresh raspberries, lightly mashed

For the Raspberry Topping

• 1 cup fresh raspberries
• 1–2 tbsp raspberry jam
• 1 tsp lemon juice
• 1 tbsp sugar, optional

 Instructions

1. Prepare the Biscuit Base

1. Crush the biscuits into fine crumbs.
2. Mix with melted butter and sugar.
3. Divide between 4–6 small oven-safe dessert cups or ramekins.
4. Press down firmly with the back of a spoon.
5. Refrigerate for 15–20 minutes.

2. Make the Raspberry Sauce

1. Add raspberries, raspberry jam, lemon juice, and optional sugar to a small saucepan.
2. Cook over medium-low heat for 3–5 minutes, gently crushing the berries.
3. Allow the mixture to cool completely.

3. Make the Creamy Filling

1. Beat softened cream cheese until completely smooth.
2. Add powdered sugar and vanilla and beat until creamy.
3. In a separate bowl, whip the heavy cream until soft-to-medium peaks form.
4. Gently fold the whipped cream into the cream cheese mixture.
5. Fold in the lightly mashed raspberries for a subtle raspberry swirl.

4. Assemble the Cups

1. Spoon cheesecake filling over each chilled biscuit base.
2. Add a little raspberry sauce.
3. Add another layer of cheesecake filling.
4. Gently swirl the raspberry sauce through the top with a toothpick or spoon.
5. Scatter fresh raspberries over the top.

5. Chill

Cover and refrigerate for at least 3–4 hours, preferably overnight. Chilling helps the cheesecake filling become firm enough to serve neatly.

 Recipe Details

• Prep Time: 25 minutes
• Chill Time: 3–4 hours
• Total Time: About 4 hours
• Servings: 4–6
• Difficulty: Easy
• Type: No-Bake Dessert

Estimated Nutrition

Per serving, assuming 6 servings:

• Calories: ~390 kcal
• Protein: ~5 g
• Carbohydrates: ~35 g
• Fat: ~26 g
• Saturated Fat: ~15 g
• Fiber: ~3 g
• Sugar: ~24 g
• Sodium: ~250 mg

Nutrition is an estimate and will vary according to the brands and quantities used.

 Recipe Q&A

Q: Can I use frozen raspberries?
Yes. Thaw and drain them well before using so the filling doesn’t become watery.

Q: Can I make these ahead of time?
Yes. Keep them covered in the refrigerator for up to 2 days. Similar raspberry cheesecake cups can be prepared ahead and refrigerated.

Q: Can I make them without the biscuit base?
Absolutely. Simply spoon the cheesecake mixture directly into the cups.

Q: Can I use strawberries instead?
Yes! Strawberries, blueberries, and blackberries are excellent substitutes.

Q: How can I make the top look like the picture?
Spread the cheesecake filling smoothly with the back of a spoon, then add whole and crushed raspberries over the surface.

Q: Can I make this recipe less sweet?
Yes. Reduce the powdered sugar to ⅓ cup and use naturally tart raspberries.