No – Bake Raspberry Cheesecake Cups

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These no bake raspberry cheesecake cups with the right amount of sweetness are absolutely scrumptious, ultra simple and quick to make. Made with raspberry puree that’s thickened with gelatin, whipped cream and cream cheese and finished off with cookie crumbs to create a delicious dessert that’s perfect for any occasion.

I love no – bake cheesecake desserts!! They look so pretty, are easier to make, easier for portion control, and you can make them in no time, even an evening before.

This cheesecake cups (without baking) with cookie crumb and raspberry sauce make a great birthday, mother’s day, Christmas or anytime dessert. Since I’ve made this dessert during the festive season, I’ve used gingerbread spiced shortcrust cookie (spekulatius/ speculoos) crumbs to add that Christmas feeling and to make the dessert looks pretty. But feel free to use any cookie, biscuit or cracker of your choice or to leave them out completely. Though I’ve also used frozen raspberries to make this beautifully looking dessert, fresh ones work well too.

What you’ll need to make no bake cheesecake cups with raspberry sauce and cookie crumbs

For the raspberry sauce

  • 300 g/ 0.66 lbs frozen raspberries
  • 3 teaspoons powdered gelatin / 4 gelatin leaves
  • 1 tablespoon vanilla sugar (SEE NOTES)
  • 50 ml/ 1.7 fl.oz/ about ¼ cup red fruit juice

Note: If you don’t have vanilla sugar simply use vanilla extract and add regular sugar. For the berry sauce for instance you use 1/4 teaspoon vanilla extract and 1 tablespoon regular sugar. You do the same for the cheesecake filling.

Ingredients for cheesecake filling

  • 200 ml (6.8 fl.oz/ about ¾ cup) heavy cream, well chilled
  • 200 g (7.1 oz) cream cheese, well chilled
  • 1 tablespoon vanilla sugar (SEE NOTES)

For the cookie topping

  • 5 tablespoons cookie/ cracker/ biscuit crumbs

How to make no bake cheesecake dessert with frozen raspberries

Begin by hydrating gelatin. I’ve used powdered gelatin but you can also use gelatin leaves. If you’re using powdered gelatin, simply put it in a bowl and add 4 tablespoons water. Mix well and let sit for 10 minutes.

If you’re using gelatin leaves, put them in a bowl, add water such that the gelatin leaves are under water and let hydrate for 10 minutes as well.

Add frozen raspberries, red fruit juice and vanilla sugar to a pot and bring to a boil over medium heat, uncovered. After remove from the heat, cover and let sit for 2 minutes.

Next strain the raspberry puree to remove the seeds. Simply take the berry sauce that you’ve just made and sieve it using a fine mesh sieve over a bowl. Just take a spoon, and press all the sauce through. You want to get rid of the tiny raspberry seeds.

Add gelatin to still warm raspberry sauce and stir well until it has dissolved. If you’re using gelatin leaves, just squeeze out all the water, add to the sauce and mix well. Next take 5 glasses of your choice (150 ml/ 5.1 fl oz each.)

Now take a casserole dish/ a square pan and line it with a kitchen towel. Place the glasses at an angle (as shown on photos). You want to have a beautiful looking berry sauce later. Kitchen towel is important so that the glasses won’t slide off. Transfer the raspberry sauce to a jar (this makes it easier to fill in the glasses) and divide it among the inclined glasses. Let cool to room temperature and put in the fridge for at least 2 hours.

20 minutes before removing the glasses from the fridge make the cheesecake filling.

Make the cheesecake filling

Next whip the very well chilled heavy cream until light and fluffy.

Add vanilla sugar to the bowl with cream cheese and beat well and fold in whipped cream mix gently. You want to retain the air in whipped cream, so that you’ll have a less dense and voluminous dessert.

Take the glasses with raspberry puree from the fridge. Using two spoons (I’ve used 2 teaspoons), divide the cheesecake filling among the glasses. If you’re scared of making the glasses full of cheesecake filling everywhere, simply use a pipping bag. Chill for one more hour.

30 minutes before serving add 1 tablespoon cookie crumb to each dessert, let sit for at least 30 minutes and serve. Enjoy!

More creamy desserts you’ll like:

No bake raspberry cheesecake cups

These no bake raspberry cheesecake cups with the right amount of sweetness are absolutely scrumptious, ultra simple and quick to make. Made with raspberry puree that's thickened with gelatin, whipped cream and cream cheese and finished off with cookie crumbs to create a delicious dessert that's perfect for any occasion.
Prep Time30 mins
Chill Time2 hrs 30 mins
Total Time3 hrs
Course: Dessert
Cuisine: European
Keyword: berry sauce, Christmas, individual dessert, make ahead desserts, mother's day, no bake cheesecake, Summer treats
Servings: 5 Servings
Author: Ester from esterkocht.com

Equipment

  • Hand mixer with whisk
  • Jar
  • Bowls
  • pot
  • Fine sieve
  • 5 individual glasses

Ingredients

For raspberry layer

  • 300 g/ 0.66 lbs raspberries
  • 3 teaspoons powdered gelatin 4 gelatin leaves
  • 1 tablespoon vanilla sugar
  • 50 ml/ 1.7 fl.oz/ about ¼ cup red fruit juice

For cheesecake layer

  • 200 ml (6.8 fl.oz/ about ¾ cup) heavy cream well chilled
  • 200 g (7.1 oz) cream cheese well chilled
  • 1 tablespoon vanilla sugar

For the toppings

  • 5 tablespoons cookie/ cracker/ biscuit crumbs

Instructions

  • Begin by hydrating gelatin. I've used powdered gelatin but you can also use gelatin leaves. If you're using powdered gelatin, simply put it in a bowl and add 4 tablespoons water. Mix well and let sit for 10 minutes. If you're using gelatin leaves, put them in a bowl, add water such that the gelatin leaves are under water and let hydrate for 10 minutes as well.
  • Add frozen raspberries, red fruit juice and sugar to a pot and bring to a boil over medium heat, uncovered. After remove from the heat, cover and let sit for 2 minutes. Next strain the raspberry puree to remove the seeds. Simply take the berry sauce that you've just made and sieve it using a fine mesh sieve over a bowl. Just take a spoon, and press all the sauce through. You want to get rid of the tiny raspberry seeds.
  • Add gelatin to still warm raspberry sauce and stir well until it has dissolved. If you're using gelatin leaves, just squeeze out all the water, add to the sauce and mix well. Next take 5 glasses of your choice (150 ml/ 5.1 fl oz each.) Now take a casserole dish/ a square pan and line it with a kitchen towel. Place the glasses at an angle (as shown on photos). You want to have a beautiful looking berry sauce later. Kitchen towel is important so that the glasses won't slide off. Transfer the raspberry sauce to a jar (this makes it easier to fill in the glasses) and divide it among the inclined glasses. Let cool to room temperature and put in the fridge for at least 2 hours. 20 minutes before removing the glasses from the fridge make the cheesecake filling.
  • Next whip the very well chilled heavy cream until light and fluffy. Add vanilla sugar to the bowl with cream cheese and beat well and fold in whipped cream mix gently. You want to retain the air in whipped cream, so that you’ll have a less dense and voluminous dessert. Take the glasses with raspberry puree from the fridge. Using two spoons (I've used 2 teaspoons), divide the cheesecake filling among the glasses. If you're scared of making the glasses full of cheesecake filling everywhere, simply use a pipping bag. Chill for one more hour. 30 minutes before serving add 1 tablespoon cookie crumb to each dessert, let sit for at least 30 minutes and serve. Enjoy!

Notes

  • If you don't have vanilla sugar simply use vanilla extract and add regular sugar. For the berry sauce for instance you use 1/4 teaspoon vanilla extract and 1 tablespoon regular sugar. You do the same for the cheesecake filling. 
  • Feel free to use any cookie, biscuit or cracker of your choice or to leave them out completely.
  • Though I've also used frozen raspberries to make this beautifully looking dessert, fresh ones work well too.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

 

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