Hello, readers of I Just Make Sandwiches! It is Alli from Longbourn Farm. I am super excited to be guest posting here today. Since it is summer and I have a giant sweet tooth, no-bake desserts have been on my mind! I am so pleased with how my Mini Raspberry Cheesecake turned out!
You get all the deliciousness of a traditional cheesecake but without the heat of the oven. Making individual portions really takes the presentation up a notch and makes everyone you are serving feel special!
These mini-raspberry cheesecakes not only look gorgeous, they could not be easier to make! There are three components – the crust, the cream cheese filling, and the raspberry sauce – but don’t be intimidated. They are all quick and easy to make and really easy to assemble!
I start with the raspberry sauce first, that way it has time to cool down before assembly. All it is made of is fresh raspberries and sugar. I mash the raspberries while I stir and then simmer it for about 8 minutes until it is reduced and thick.
While that cools, I whip together the filling. It is super important to make sure your cream cheese is room temperature, or close to it! I find I get lumps in whatever I’m making if it is too cold. The filling is as simple as whipping all the ingredients together!
I add a tiny bit of almond extract to the filling if you don’t have almond extract you can leave it out but it adds a flavor edge that takes the filling to a new level! I keep my filling in the fridge until I’m ready to assemble the mini cheesecakes.
The crust is a simple mix of crushed vanilla wafers and butter. You can get a really fine and uniform crush by using a food processor, but I am very lazy like to keep things rustic and just crush them in a zipper-top bag with a rolling pin.
Once all the layers are made, it’s time to assemble! Any small glass will do, I used a couple different sizes of small mason jars. The size jar you use and how many layers you make will determine how many mini cheesecakes you can get out of the recipe.
I put a solid layer of crust in the bottom, followed by cheesecake filling, spread a bit of raspberry sauce, and then sprinkle a few fresh raspberries. I did this again for a total of two layers in each mini raspberry cheesecake. The raspberry sauce is potent, so a small amount goes a long way.
Experiment and see what you like best! Any way you make them will be delicious. If you’re looking for another delicious berry recipe, check out this Mixed Berry Compote here on I Just Make Sandwiches.
Head on over to my blog to see what else I’ve been making!
Longbourn Farm is your go-to guide for easy home cooking and living the country life. I believe that the best things in life are homegrown and homemade – and I am always making something. Follow my kitchen adventures and get valuable information for your own little piece of the country along the way.
Since it is summer and I have a giant sweet tooth, no-bake desserts have been on my mind! I am so pleased with how my Mini Raspberry Cheesecake turned out!
- 12 ounces vanilla wafers about ¾ of a box
- 3 tablespoons granulated sugar
- 5 tablespoons butter melted
- 16 ounces of cream cheese two packs, room temperature
- 1 1/4 cups powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 3 teaspoons fresh squeezed lemon juice
- 1/2 cup greek yogurt
- 1 cup heavy whipping cream
- 2 cups raspberries
- 1/2 cup sugar
- Pinch of salt
- 1 cup fresh raspberries
- 1/2 cup vanilla wafers crushed
- jars or small glasses
Combine raspberries and sugar over medium heat and stir until combined and the raspberries are slightly mashed. Simmer for 6-8 minutes until reduced and thick. Allow to cool completely before assembling.
In a food processor or by hand in a gallon zipper top bag, crush vanilla wafers until they are medium to fine crumbs.
Combine with melted butter and sugar.
Whip cream cheese in a mixer fitted with a whisk attachment (or by hand with a whisk) until it comes together and is smooth.
Add powdered sugar, vanilla extract, almond extract, lemon juice, and greek yogurt and whip until combined.
Add the heavy whipping cream and beat until it is fluffy and soft peaks form, about 3 minutes.
Refrigerate until ready for assembly.
In your jar or glass, press about 1 ½ tablespoons of the crust into the bottom.
Add a layer of cream cheese filling, about 2 tablespoons.
Add a small amount of raspberry sauce on top, about 2 teaspoons.
Sprinkle with a few fresh raspberries.
Add a second layer of cream cheese filling, about 2 tablespoons.
Add a second layer of raspberry sauce on top, about 2 teaspoons.
Sprinkle with a few fresh raspberries.
Dollop about a tablespoon of cream cheese filling on top, sprinkle with crushed vanilla wafers, and top with a few more raspberries.
The layering and amounts are up to you and what you prefer.