No-bake Mini Raspberry Cheesecakes

These no-bake mini raspberry cheesecakes feature a white chocolate cheesecake filling and a graham cracker crust. With traditional, gluten-free, whole grain and grain-free options. Thanks to Driscoll’s for making today’s post possible!

Before I settled on this white chocolate + cream cheese + Greek yogurt filling, I tried some no-bake cheesecakes with gelatin, which I had avoided in the past, thinking that I wouldn’t like them. Then it occurred to me that maybe I would like them if I just tried them, but nope! They were pretty bad. Perhaps it was just a sub-par recipe but I’m thinking I just don’t like gelatin-based cheesecake.

I then moved on to the kind of no-bake cheesecakes that use whipped heavy cream. They weren’t bad but they reminded me of Cool Whip based treats. Definitely not my thing!

These no-bake mini raspberry cheesecakes feature a white chocolate cheesecake filling and an easy graham cracker crust. With gluten-free, whole grain and grain-free options.

So I adapted the filling I used in my Greek yogurt berry tart. It’s incredibly easy and so, so delicious. Healthy it’s not, but at least these mini raspberry cheesecakes are worth the calories. ;) I’ve tried using less white chocolate and more Greek yogurt to make them a little healthier, but they just weren’t nearly as good.

I added some whole raspberries to the filling and love the vibrant bursts of flavor they add. I’ve also experimented with mashing the raspberries a bit to turn the cheesecake a light pink color but the problem is that once you freeze the cheesecakes (which you do to make removing the wrappers easy), they become icy due to all the added liquid from the mashed raspberries.

Speaking of raspberries, every now and then, I’ll come across a brand of raspberries at the store that’s not Driscoll’s. And it’s always such a bummer because it means I have to go to another shop.

Driscoll's Raspberries and No-bake Raspberry Cheesecakes

Mr. T used to ask, “Can’t you just use another brand?” Such a silly question. The answer is a resounding no! Driscoll’s raspberries are always the most gorgeous, brightest and sweetest. I mean, just look at them. It’s like opening a package of happiness.

And one more thing – they don’t seem to go moldy as quickly as the other brands I’ve tried. At least that’s the experience I’ve had! I bought these berries on Wednesday and they’re still good today (Monday).

I think one thing that may have helped is that I didn’t leave the raspberries in their package. I put some paper towels on a cookie sheet that fits easily in the fridge and then spread out the raspberries. That way they’re not pressing up against other, trapping moisture, and spreading mold (should one become moldy).

These no-bake mini raspberry cheesecakes feature a white chocolate cheesecake filling and a graham cracker crust. With traditional, grain-free, gluten-free, and whole grain options.

But back to these cheesecakes. The brands and types of muffin liners and filling ingredients also play a role in how quickly you can remove the cheesecakes from the liners. You may be able to remove them from their wrappers neatly after about 30 minutes of chilling, or you may need to freeze them for 2-4 hours first.

If you don’t want to serve these cheesecakes the day of making, I suggest keeping them frozen until shortly before serving. This guarantees that the raspberries won’t make the filling too runny and it’ll also keep the raspberries as fresh as possible.

These no-bake mini raspberry cheesecakes feature a white chocolate cheesecake filling and a graham cracker crust. With gluten-free, whole grain and grain-free options.

For the crust, I used my homemade graham crackers. That recipe is whole wheat but you can use regular or gluten-free store-bought crackers instead! I also tried out a number of grain-free crusts but then realized if you’re grain-free, you’re probably not into eating copious amounts of white chocolate. I’ve included the option in the notes section of the recipe, anyway!

Want to turn these no-bake cheesecakes into a Christmas-time treat? Add some mint leaves! And if you prefer something different, check out this delightful raspberry fool!

These no-bake mini raspberry cheesecakes feature a white chocolate cheesecake filling and a graham cracker crust. With  traditional, gluten-free, whole grain and grain-free options. Add some mint leaves for a Christmas-time treat!

For more delicious raspberry recipes, check out I’ve been wanting to try that gluten-free + dairy-free lady bug chocolate tart (on the second page of recipes) for months! It’s so cute and sounds delicious.

You can also enter for a chance to win their Sweetest Berry Sweepstakes here. Thanks again to Driscoll’s for sponsoring today’s post. As always, all opinions expressed are my own. :)

No-bake Mini Raspberry Cheesecakes (grain-free, gluten-free, whole wheat options)

Rated 5.0 by 1 reader
No-bake Mini Raspberry Cheesecakes
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 mini cheesecakes


    For the crust:

  • 1 cup graham crackers crumbs (I used homemade whole wheat graham crackers but store-bought gluten-free or regular graham crackers work, too - see the bottom of the recipe for the grain-free alternative)
  • 4 teaspoons granulated sugar or raw sugar
  • 8 teaspoons (that's 2 2/3 tablespoons) up to 4 tablespoons unsalted butter, melted
  • For the cheesecake:

  • 1 1/2 8-ounce packages (12 ounces / 338 grams total) cream cheese
  • 1 1/2 cups (255 grams) white chocolate chips or chopped white chocolate, melted
  • 6 tablespoons plain Greek yogurt
  • 1 1/2 packages (6 ounces each) Driscoll’s raspberries


  1. Line a muffin pan with 12 liners. Prepare the crust. Mix the crumbs and sugar together. If using store-bought graham crackers, you'll likely need the 4 tablespoons of butter. If using the homemade version I linked to, you'll only need 8 teaspoons of butter. The amount of butter you'll need depends on the brand of graham crackers or the homemade graham cracker recipe used, so use your best judgement. Stir in the melted butter. Spoon 1 packed tablespoon of the mixture onto the bottom of each muffin liner and press it down to form the crust. Place in the refrigerator while you prepare the filling.
  2. To prepare the filling, beat the cream cheese with an electric hand mixer at medium speed until fluffy.
  3. Beat in the melted white chocolate and once well combined, stir in the Greek yogurt. Gently stir in one package of raspberries (make sure they are very well patted dry).
  4. Remove the crusts from the refrigerator. They should now be firm - if they're still soft and crumbly, refrigerate them until firm.
  5. Spoon 1/4 cup of filling into each cup. Place in the freezer for at least 2-4 hours. This will make removing the wrappers easier and they'll come out looking neater.
  6. Remove from the freezer and remove the wrappers. If they're still soft, you can serve immediately. If you've frozen them for 6+ hours, they're likely totally hard. In that case, let sit at room temperature for at about 20-30 minutes before serving or let thaw for about an hour in the refrigerator.
  7. Decorate with remaining raspberries before serving.


  • For a grain-free alternative, use a little more than 1 tablespoon per muffin liner of the following mixture:
    2 tablespoons (28 grams) unsalted butter, melted
    4 teaspoons (27 grams) honey
    2 teaspoons lemon zest
    1/8 teaspoon salt
    1 cup (100 grams) blanched almond flour

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31 comments on “No-bake Mini Raspberry Cheesecakes” — Add one!

  • Corrine Wilson says
    December 24, 2018 @ 8:57 pm

    Do you think this mouse would work in the chocolate cups with the Strawberry on top for Christmas dessert? I am afraid the pudding recipe needs to be dated right away and I need to have it ready when I arrive for the party to serve after dinner.

    • Erin replies to Corrine Wilson
      January 2, 2019 @ 8:17 pm

      I’m so terribly sorry for just now seeing your question! I didn’t realize I wouldn’t have internet at my in-laws over the holidays. :( I know I’m way too late but in case anyone else is wondering in the future, yes, I think these would work in chocolate cups! Just keep them chilled until serving. Sorry again!

  • Liz says
    June 11, 2016 @ 3:22 am

    These are gorgeous minis!!! White chocolate and raspberries? Yes, please! And thanks for the tip about how to keep berries fresher—love that!

  • Heather | All Roads Lead to the Kitchen says
    June 1, 2016 @ 6:51 pm

    I love that these are no-bake, I’m gathering up recipes to try and beat the heat over the next couple of months, so these are perfect!

  • Claire Volkman says
    May 26, 2016 @ 4:45 pm

    You 100% had me at no bake :)

  • sue | theviewfromgreatisland says
    May 20, 2016 @ 5:36 pm

    These are utterly perfect, and I agree, Driscolls rocks, the berries are flawless and delicious!

  • Sandy says
    May 20, 2016 @ 1:30 am

    Erin, these are gorgeous. I buy Driscoll’s raspberries all the time, well, that is when the ones in our garden are not ripe yet. We are huge raspberry lovers!

  • Jenny | Honey and Birch says
    May 18, 2016 @ 7:54 pm

    That white chocolate cheesecake filling is everything. <3 <3

  • michelle @ blackberry babe says
    May 18, 2016 @ 6:05 pm

    These would be adorable for a baby or wedding shower! So cute!

  • Monique @ Ambitious Kitchen says
    May 18, 2016 @ 4:43 pm

    Absolute NOMS and so gorgeous. Driscoll berries really are the best :)

  • Dorothy @ Crazy for Crust says
    May 18, 2016 @ 3:38 pm

    What a great idea to use the greek yogurt and white chocolate. These look amazing!

  • Kirsten/ComfortablyDomestic says
    May 18, 2016 @ 5:40 am

    These are adorable! I’m with you. I can’t handle gelatin based no bake cheesecakes. I really like the Greek yogurt in this recipe. Serving them frozen will make a refreshing summer treat.

  • Kim Beaulieu says
    May 18, 2016 @ 4:07 am

    Driscoll’s is the only way to go when buying berries. Love their raspberries. I’m with you, theirs stay fresh longer. I swear other brands go bad on day two. Never happens with Driscoll’s.

    I also concur on gelatin-based cheesecakes. I’ve made a couple and they’re okay but never as good as others. Love that you went the Greek yogurt route. Can’t wait to try this.

  • Melissa Bailey | Hungry Food Love says
    May 18, 2016 @ 3:23 am

    I love when some recipes can be adapted to make more deliciousness like this. Glad it worked out cause they look fantastic

  • Angie | Big Bear's Wife says
    May 18, 2016 @ 2:18 am

    Those cheesecakes sound and look perfect! I bet those whole raspberries are fantastic in them. I 100% agree with you, Driscoll’s raspberries are really the only ones I buy!

  • Kimberly @ The Daring Gourmet says
    May 17, 2016 @ 5:15 pm

    …I forgot to mention that YES, Driscoll’s ROCKS! I don’t know what they do differently from other raspberry growers but their berries are always not only perfectly gorgeous but soooo flavorful!

  • Sarah Walker Caron (Sarah's Cucina Bella) says
    May 17, 2016 @ 12:21 pm

    These look incredible! And we love Driscolls too — We eat so many raspberries, strawberries, etc here. Berries are a must every day!

  • Kimberly @ The Daring Gourmet says
    May 17, 2016 @ 7:46 am

    These look sooooo good! And I’ve GOT to try your recipe for homemade graham crackers, too!

  • Deb A says
    May 17, 2016 @ 2:21 am

    I love mini desserts! These look perfect!

  • Lauren Kelly Nutrition says
    May 16, 2016 @ 11:40 pm

    I can’t even tell you how much I am loving raspberries these days! They have been so delicious, I love Driscoll’s! I love that these are no bake and mini (portioned controlled!) I can’t wait to make these!

  • Brenda@SugarfreeMom says
    May 16, 2016 @ 9:39 pm

    We eat our Driscoll’s raspberries pretty quick around here BUT what a smart idea about spreading them out on a baking sheet! Never thought to do that! That won’t be squished! I eat them even when they have gotten squished but seriously, BEST.IDEA. EVER! These are super cute too!

  • Stephanie says
    May 16, 2016 @ 9:01 pm

    I love that these are no bake! And you are so right about Driscoll’s berries. They are always the best of the bunch at my local grocery stores too. Berries and cheesecake are a match made in heaven!

  • Sammie
    May 16, 2016 @ 7:28 pm

    Love these little cuties. They look and sound delicious. I’m having a real raspberry dessert phase at the moment so these are perfect. Great post. Sammie x

  • Bintu | Recipes from a Pantry says
    May 16, 2016 @ 5:49 pm

    I’m packing my arsenal with lots of no bake recipes as I hate to turn on the oven during the summer in our AC-less house. Will definitely be trying this one!

  • Justine | Cooking and Beer says
    May 16, 2016 @ 5:48 pm

    These little cheesecakes are too cute to handle! Love that they are no-bake!

  • Erin @ The Speckled Palate says
    May 16, 2016 @ 4:14 pm

    What a gorgeous mini cheesecake! I love the no bake part (because baking cheesecake always kind of freaks me out because I’m always afraid I’m going to do it wrong or burn my poor cheesecake!) AND the addition of fresh berries. You can’t beat this combination for the summertime OR the winter… and we’ll definitely be enjoying some of these as it heats up in Dallas!

  • Jamie | My Baking Addiction says
    May 16, 2016 @ 3:51 pm

    You know I’m a sucker for a good no-bake dessert, so these little cheesecakes are right up my alley. We’re huge fans of Driscoll’s berries, so these will definitely be happening very soon.

  • Jenny Flake says
    May 16, 2016 @ 2:42 pm

    These are so beautiful!! Want!

  • Renee - Kudos Kitchen says
    May 16, 2016 @ 1:38 pm

    I love Driscol berries. They’re always so plump and fresh. Your mini raspberry cheesecakes look amazing. I can’t wait to try your recipe!

  • Carolyn says
    May 16, 2016 @ 1:35 pm

    You are speaking my language, girlfriend!

  • Liz @ The Lemon Bowl says
    May 16, 2016 @ 1:09 pm

    My favorite part about this?? NO BAKE! You’re speaking my love language. Love those gorgeous berries!


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