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, and Greek yogurt filling, I tried some no-bake cheesecakes with gelatin, which I had previously avoided, thinking I wouldn’t like them. Then it occurred to me that maybe I would like them if I just tried them, but no, I didn’t. 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!
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.
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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 each other, trapping moisture, and spreading mold (should one become moldy).
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.
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!
For more delicious raspberry recipes, check out Driscolls.com. I’ve been wanting to try that gluten-free + dairy-free ladybug chocolate tart (on the second page of recipes) for months! It’s so cute and sounds delicious.
No-bake Mini Raspberry Cheesecakes
Ingredients
For the crust:
- 1 cup (90 grams) graham crackers crumbs
- 4 teaspoons granulated sugar or raw sugar
- 3 tablespoons (42 grams) unsalted butter
For the cheesecake:
- 12 ounces (338 grams) cream cheese
- 1 1/2 cups (225 grams) white chocolate chips or chopped white chocolate, melted
- 6 tablespoons (90 grams) plain Greek yogurt
- 1 1/2 packages (6 ounces each) raspberries
Instructions
- Line a muffin pan with 12 liners. Prepare the crust. Mix the crumbs and sugar together.1 cup (90 grams) graham crackers crumbs, 4 teaspoons granulated sugar
- 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.3 tablespoons (42 grams) unsalted butter
- To prepare the filling, beat the cream cheese with an electric hand mixer at medium speed until fluffy.12 ounces (338 grams) cream cheese
- 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).1 1/2 cups (225 grams) white chocolate chips, 6 tablespoons (90 grams) plain Greek yogurt, 1 1/2 packages (6 ounces each) raspberries
- Remove the crusts from the refrigerator. They should now be firm – if they’re still soft and crumbly, refrigerate them until firm.
- 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.
- 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.
- Decorate with remaining raspberries before serving.
Notes
- For the graham crackers, I used homemade whole wheat graham crackers but store-bought gluten-free or regular graham crackers work, too.
- 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
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Categories:
Cheesecakes, Gluten-free, Gluten-free Cheesecake Recipes, Grain-free, No-bake Desserts, Whole Grain,
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.
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.
I love when some recipes can be adapted to make more deliciousness like this. Glad it worked out cause they look fantastic
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!
…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!
These look incredible! And we love Driscolls too — We eat so many raspberries, strawberries, etc here. Berries are a must every day!
These look sooooo good! And I’ve GOT to try your recipe for homemade graham crackers, too!
I love mini desserts! These look perfect!
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!
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!
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!
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
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!
These little cheesecakes are too cute to handle! Love that they are no-bake!
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!
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.
These are so beautiful!! Want!
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!
You are speaking my language, girlfriend!
My favorite part about this?? NO BAKE! You’re speaking my love language. Love those gorgeous berries!