No-bake mini cheesecakes with raspberry sauce are the perfect desserts for a beautiful end to any meal. A great spring or summer dessert!
Hi, everyone! I’m Ashley from Spoonful of Flavor and I am very excited to be guest posting today on Oh Sweet Basil. I love indulging in a sweet treat every now and then, and I love making fun and easy dishes that are sure to impress. Today, I have the perfect little treat to share with you. These no-bake mini cheesecakes can be shared with the entire family and are the perfect Valentine’s Day dessert. A layer of graham cracker crust is filled with rich and creamy cheesecake filling. A beautiful raspberry drizzle tops it all off. The end result is a beautiful little no-bake mini cheesecakes with raspberry sauce.
This recipe calls for crème fraîche, which is a little more difficult to find than standard cream cheese, but I reguarly find it at places like Whole Foods, Trader Joe’s and some major grocery stores. It really makes this recipe special. The crème fraîche is soft and smooth with a velvety texture. It makes this dessert more interesting than your standard cheesecake. The crème adds a little body and elevates the flavor of the dish. The raspberry sauce is my favorite thing about these mini cheesecakes because it adds a vibrant color and sweet fruity flavor.
Best of all, there is no need to turn on the oven because these are no-bake. The recipe requires three basic steps – preparing the crust, filling and raspberry sauce. To line the muffin pan I just use one long sheet of plastic wrap. The plastic wrap makes it very easy to remove the cheesecakes from the pan. The sauce can be made ahead of time and stored in the refrigerator until ready to use. The actual process of making the cheesecakes is not very labor intensive, but they do need to chill in the freezer for at least 30 minutes. If you have any raspberry sauce leftover, store it in the fridge and then drizzle it over your morning yogurt or even a scoop of ice cream.
No-Bake Mini Cheesecakes with Raspberry Sauce
- 3 tablespoons sugar
- 2 cups graham cracker crumbs
- ½ cup (1 stick) unsalted butter, melted
- 1 cup heavy cream
- 10 ounces cream cheese, room temperature
- 6 ounces crème fraîche
- ⅔ cup sifted confectioners' sugar
- 2½ teaspoons cornstarch
- 3 tablespoons sugar
- ⅓ cup water
- 12 ounces frozen raspberries, thawed
- fresh raspberries, for garnish
- To make the crust, line 10-12 muffin tins with plastic wrap. In a small bowl, combine the sugar and graham cracker crumbs. Stir in melted butter. Divide the graham cracker mixture among the prepared muffin tins. Press mixture into each well forming a small cup. Place in freezer to chill while preparing filling.
- To prepare filling, in an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until medium-stiff peaks form. Transfer whipped cream to another bowl and set aside. Return mixer bowl to mixer, switch to paddle attachment and beat the cream cheese, crème fraîche, and confectioners' sugar on medium speed until combined. Gently fold whipped cream into the cream-cheese mixture until combined. Spoon filling into crusts and freeze until firm, about 30 minutes.
- While the cheesecakes are chilling, prepare the raspberry sauce. In a small saucepan, combine the cornstarch, sugar and water. Add the raspberries and cook over medium heat. Stir constantly until the mixture boils. Once boiling, cook and stir for one additional minute. Strain the sauce through a fine mesh sieve placed over a bowl to remove seeds. Cool to room temperature or chill in refrigerator until ready to serve.
- Remove cheesecakes from muffin tin by gently pulling up on the plastic wrap. Remove from plastic and drizzle with raspberry sauce. Garnish with fresh raspberries, as desired.
Need more Valentine’s Day dessert ideas?