No-bake Mini Raspberry Cheesecakes
Servings 12 mini 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.
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
Calories: 306kcalCarbohydrates: 27gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 41mgSodium: 162mgPotassium: 185mgFiber: 3gSugar: 19gVitamin A: 484IUVitamin C: 10mgCalcium: 97mgIron: 1mgNet Carbs: 24
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