Raspberry Mini Cheesecakes Delight (Printer-Friendly)
No-bake raspberry mini cheesecakes with buttery crust, creamy filling, and fresh raspberries. A refreshing and elegant treat.
# List of Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
6 tablespoons unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Cheesecake Filling
04 -
16 ounces cream cheese, softened
05 -
1 cup powdered sugar
06 -
2 teaspoons vanilla extract
07 -
2 cups heavy whipping cream, cold
→ Whipped Topping
08 -
1 cup heavy whipping cream
09 -
4 tablespoons powdered sugar
→ Garnish
10 -
1 cup fresh raspberries
# Preparation Steps:
01 -
Combine graham cracker crumbs, melted butter, and granulated sugar. Firmly press the mixture into the bottom of individual dessert molds or cupcake liners. Refrigerate for 30 minutes to chill and set.
02 -
Beat softened cream cheese until smooth. Gradually mix in powdered sugar and vanilla extract. In a separate chilled bowl, whip cold heavy cream to stiff peaks, then gently fold into the cream cheese mixture until fully combined.
03 -
Spoon or pipe the cheesecake filling evenly over chilled crusts, smoothing the tops. Refrigerate for at least 3 to 4 hours until firmly set.
04 -
In a chilled bowl, whip heavy cream with powdered sugar until soft peaks form. Pipe or dollop atop each cheesecake.
05 -
Decorate each mini cheesecake with fresh raspberries immediately before serving for optimum freshness and presentation.
# Additional Suggestions:
01 -
Bring cream cheese to room temperature before mixing to ensure a smooth, lump-free filling.
02 -
Chill mixing tools for whipping cream to achieve fluffy and stable peaks.
03 -
Press crust firmly to prevent sogginess and maintain crispness.
04 -
Add fresh raspberries just before serving to preserve appearance and texture.