Description
A delightful and creamy no-bake raspberry cheesecake served in cups, featuring a white chocolate layer and a graham cracker crust.
Ingredients
Scale
- 8 oz cream cheese, softened
- 6 oz white chocolate, chopped
- 1 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (plus extra for garnish)
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
Instructions
- Prepare the crust by combining graham cracker crumbs and melted butter, then press into the bottom of serving cups.
- Melt the white chocolate in a microwave-safe bowl, stirring until smooth.
- Whip the heavy cream until soft peaks form, then gradually add sugar and beat until stiff peaks form.
- Beat the softened cream cheese with vanilla extract until smooth, then fold in the melted white chocolate.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Prepare the raspberry swirl by mashing fresh raspberries in a small bowl.
- Layer the cheesecake mixture into the cups, adding a spoonful of mashed raspberries and swirling gently.
- Cover and chill in the refrigerator for at least 4 hours or overnight until set.
Notes
- For gluten-free, use gluten-free graham crackers.
- For a lower-calorie version, use light cream cheese and a sugar substitute.
- For a vegan version, use dairy-free cream cheese and coconut cream.
- Store in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: no-bake, raspberry, cheesecake, white chocolate, dessert, easy recipe