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No-bake Raspberry Cheesecake

No-bake Raspberry Cheesecake Bites

Linda Appiah
This no-bake raspberry cheesecake is delicious and easy to prepare, made with very few ingredients.
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Prep Time 20 minutes
Freezing Time 5 hours
Total Time 5 hours 20 minutes
Course Dessert, Frozen Dessert
Cuisine American
Servings 12 people
Calories 175 kcal

Equipment

Ingredients
  

  • FOR THE CRUST:
  • 3 sheets Graham crackers- finely crushed – ½ cup crumbs
  • 2 tablespoons unsalted butter- melted
  • 1 tablespoon Sugar
  • FOR THE RASPBERRY CHEESECAKE FILLING:
  • 8 ounces Cream cheese softened
  • ½ can / 7 ounces Sweetened condensed milk
  • ¼ cup Raspberry jam
  • ½ teaspoon Vanilla extract

Instructions
 

  • INSTRUCTIONS FOR MAKING NO-BAKE RASPBERRY CHEESECAKE BITES
  • Making the Filling
  • In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Then, incorporate the condensed milk and vanilla extract into the cream cheese mixture, mixing until well combined.
  • Next, add the raspberry jam on top of the cheesecake filling. Use a spatula to gently swirl it in a few times—be careful not to overmix, as you want to maintain a swirl pattern.
  • Spoon the cream cheese mixture into an ice tray mold, leaving about ¼ inch of space at the top. Once filled, transfer the mold to the freezer.
  • Prepare the Crust
  • In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir the mixture until it resembles wet sand and is well blended. If the crumbs seem dry, add a few drops of melted butter to help the crust set properly. Remove the ice tray from the freezer and spoon the crust onto the cheesecake, pressing it firmly with the back of a spoon to ensure that the surface is evenly covered.
  • Freezing
  • Transfer the tray into the freezer and chill for about 5 hours or overnight
  • Serve
  • Pop bites out of the tray and let sit at room temp for 5–10 minutes before serving.
  • Store extras in an airtight container in the freezer for up to 2 weeks.
  • Styling & Serving Ideas
  • Top with raspberry coulis or lemon zest for a pop of color.
  • Serve in mini cupcake liners for easy handling.

Notes

This recipe calls for raspberry jam, but you can also use homemade raspberry jam or cooked-down raspberry sauce.

Nutrition

Calories: 175kcalCarbohydrates: 19gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 30mgSodium: 106mgPotassium: 99mgFiber: 0.2gSugar: 15gVitamin A: 356IUVitamin C: 1mgCalcium: 70mgIron: 0.2mg
Keyword no-bake cheesecake, no-bake Raspberry cheesecake
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