No-Bake Raspberry Cheesecake Cups

By Sweet July

No sharing necessary for these decadent desserts served in individual glasses.

Serves: 4

Time: 30 minutes plus 1 hour to chill

Baking dessert can be tricky, a good effort doesn't always yield a good result. Which is why we love a fool-proof dessert recipe that requires no bake time.

Ok, so there is a little effort in creating each individual layer, but the result is so worth it. You get all the satisfaction of a deliciously baked cheesecake in a fraction of the time. Individual portions are great to enjoy throughout the week or for a special treat at the end of a dinner party, but this dessert tastes just as yummy layered in one large pan and scooped out into servings. Have fun with your toppings, raspberries are a classic but also try crushed cookies or a drizzle of Salted Coconut Caramel Sauce.

Ingredients

- Graham Cracker Crust
- 1 cup graham cracker crumbs (about 6 crackers)
- 4 tbsp melted butter
- 1/2 tsp kosher salt

- No-Bake Cheesecake Filling
- 1/2 cup heavy whipping cream, cold
- 1 (8 oz) package cream cheese, room temperature
- 2 tbsp granulated sugar
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt

- Topping
- 8 oz sour cream
- 1 tbsp granulated sugar
- ¼ tsp vanilla extract
- 1 cup raspberries

Instructions

Step 1

Make the graham cracker crust by combining the graham cracker crumbs, 4 tablespoons melted butter and 1/2 teaspoon salt. Divide between 4 clear glasses (about 2 ½ tablespoons per cup), gently pressing down to create an even layer.

Step 2

Add the cold whipping cream to a medium bowl. Tip: chilling the bowl first will ensure a faster whip! Using a mixer or electric whisk, whisk until you get stiff peaks (about 2-3 minutes). Set aside.

Step 3

In a large bowl, mix together 8 oz cream cheese, 2 tablespoons granulated sugar, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla and 1/8 teaspoon salt. Add a small amount of whipped cream to the cream cheese mixture and gently fold. Once incorporated, fold the remaining whipped cream into the cream cheese mixture until uniform. Try not to overmix! Spoon or pipe the cheesecake filling into each of the 4 glasses. Use a knife to gently smooth the top to an even layer. Cover each glass with plastic wrap and chill in the fridge.

Step 4

In a small bowl, whisk together 8 oz sour cream, 1 tablespoon granulated sugar and 1/4 teaspoon vanilla. Spoon the sour cream mixture onto the cheesecake layer of each cup. Cover again with plastic wrap and chill in the fridge to set (around 1 hour at minimum, but best to make ahead and leave in the fridge overnight).