No-Bake Cheesecake with Raspberry Sauce
Decadent no-bake cheesecake cups with a to-DIE-for raspberry sauce. This cheesecake dessert is perfect for parties and everyone is going to love the individual servings. No baking, no slicing, and no mess to clean! Just the easiest dessert ever!
If there was only one dessert that I could indulge in for the rest of my life, it would be cheesecake. And no, it doesn’t matter what kind. Coming in at number 2 would be pecan pie.
After these on Friday, i’m bringing you a dessert recipe that’s not only perfect for Valentine’s Day, but one that doesn’t even require you to turn on the oven or the stove!
It was my parents’ anniversary this past weekend and to celebrate, I made these cute little individual sized cheesecake dessert cups for our dinner party. I’m sort of the unofficial dessert provider for these sort of shindigs. And boy let me tell you, we gobbled these up faster than a hot knife through butter! <– Do I sound a little ‘southern’? I’ve been watching a little Hart of Dixie and I could swear the southern accent is comin’ on a little strong in this here head of mine!
Confession: I didn’t intend to eat my entire cheesecake cup in one sitting. I figured i’d nibble a little on it since I had 2 helpings of my moms pilaf and totally didn’t think about saving much room for dessert. And when I looked down, all that was left were just a few crumbs of graham cracker crust. NOW HOW DID THAT HAPPEN? Sneaky little no-bake cheesecake. You tricked me into eating the whole thing. And don’t you dare think for a second I didn’t enjoy every bite!
The best (which also happens to be the most dangerous) part about this dessert, is that you can make it with all your favorite fruit. You can swap out the raspberries for strawberries, blackberries, peaches, blueberries, and just about anything else you can think of. What else would be really, (and I do mean really) good would be chocolate sandwich cookies like Oreos all crushed up instead of graham crackers at the bottom and then tossing in a handful of some chocolate chips into the cheesecake mousse with just a drizzle of chocolate syrup on top.
I’m drooling over here!
If you’re a witttttle intimidated my cheesecake, the way I am, this is the dessert for you. It has all the same flavor, minus the baking time and all that finickiness that traditional cheesecake requires. This is the perfect little number to have up your sleeve for this summer when you need to take dessert to an event but you don’t want to turn on that oven!
We’re using cream cheese, sugar, heavy cream, a little lemon zest, and vanilla extract. Full fat everything! Because if you’re going to eat cheesecake, it better be the double D’s.
Decadent and delicious!
- 1 pint fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornsarch
- 1/2 cup water
Graham cracker crust:
- 13 sheets graham crackers, crumbs (about 2 cups)
- 1/4 cup butter, melted
- 1 1/2 cups cold heavy cream
- 1 1/3 cup powdered (confectioners') sugar
- 12 ounces cold cream cheese (do not bring to room temp)
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- For the raspberry sauce: add the raspberries, sugar, and lemon juice to a 1-2 quart saucepan. Combine the cornstarch and water with a whisk, when no lumps remain, add to saucepan.Bring the raspberry sauce to a boil, then let simmer for 5 minutes, stirring constantly. Mash the raspberries between the walls of the saucepan and the back of the spoon. Place a bowl underneath a mesh strainer and strain the sauce, helping the process along by pushing with the spoon. Allow the sauce to come to room temperature. Let cool in the refrigerator completely.
- For graham cracker crust: combine the graham cracker crumbs with the melted bowl in a medium bowl until all the crumbs are moistened, set aside.
- For the cheesecake mousse: Whip the heavy cream in an electric mixer fitted with the whisk attachment when soft peaks start to form, add in 1/3 cup of powdered sugar. Continue to beat until the peaks are stiff. Remove 1/2 cup of whipped cream to a piping bag and place the remaining whipped cream into a separate bowl, refrigerate both. In the bowl of the electric mixer, now whip together the cream cheese until smooth. Add the powdered sugar, lemon zest, and vanilla extract. Continue to beat until all the ingredients are thoroughly mixed. Stop the mixers, scrape down the sides. Fold in the remaining whipped cream that was reserved in a bowl. Be gentle when folding, do not overmix.
- To assemble: Place 2-3 tablespoons of graham cracker crumbs at the bottom of your serving cups. Add in 2 tablespoons of raspberry sauce, followed by a big dollop of the cheesecake mousse. Finally, top with a piping of whipped cream. To garnish, use fresh raspberries and mint leaves.