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!
5 from 1 vote
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No-Bake Mini Raspberry Cheesecake

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!

Course Dessert
Cuisine American
Keyword no-bake cheesecake, raspberry cheesecake
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 4 people
Calories 1521 kcal
Author Alli Kelley

Ingredients

Crust

  • 12 ounces vanilla wafers about ¾ of a box
  • 3 tablespoons granulated sugar
  • 5 tablespoons butter melted

Filling

  • 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

Raspberry Sauce

  • 2 cups raspberries
  • 1/2 cup sugar
  • Pinch of salt

For Assembly

  • 1 cup fresh raspberries
  • 1/2 cup vanilla wafers crushed
  • jars or small glasses

Instructions

Raspberry Sauce

  1. 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.

Crust

  1. In a food processor or by hand in a gallon zipper top bag, crush vanilla wafers until they are medium to fine crumbs.
  2. Combine with melted butter and sugar.
  3. Set aside.

Filling

  1. Whip cream cheese in a mixer fitted with a whisk attachment (or by hand with a whisk) until it comes together and is smooth.
  2. Add powdered sugar, vanilla extract, almond extract, lemon juice, and greek yogurt and whip until combined.
  3. Add the heavy whipping cream and beat until it is fluffy and soft peaks form, about 3 minutes.
  4. Refrigerate until ready for assembly.

For Assembly

  1. In your jar or glass, press about 1 ½ tablespoons of the crust into the bottom.
  2. Add a layer of cream cheese filling, about 2 tablespoons.
  3. Add a small amount of raspberry sauce on top, about 2 teaspoons.
  4. Sprinkle with a few fresh raspberries.
  5. Add a second layer of cream cheese filling, about 2 tablespoons.
  6. Add a second layer of raspberry sauce on top, about 2 teaspoons.
  7. Sprinkle with a few fresh raspberries.
  8. Dollop about a tablespoon of cream cheese filling on top, sprinkle with crushed vanilla wafers, and top with a few more raspberries.
  9. The layering and amounts are up to you and what you prefer.
Nutrition Facts
No-Bake Mini Raspberry Cheesecake
Amount Per Serving (8 ounces)
Calories 1521 Calories from Fat 828
% Daily Value*
Total Fat 92g 142%
Saturated Fat 50g 250%
Cholesterol 246mg 82%
Sodium 919mg 38%
Potassium 455mg 13%
Total Carbohydrates 162g 54%
Dietary Fiber 7g 28%
Sugars 110g
Protein 15g 30%
Vitamin A 57.1%
Vitamin C 30.8%
Calcium 20.4%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.