I whipped these up as an experiment and was really impressed with how good they are! Luxuriously creamy, fluffy and cool, perfectly tangy and great flavour.
How To Make No-Bake Raspberry Cheesecake Pots
Just cream cheese, yogurt, lemon zest, vanilla and a bit of sugar beaten until light and airy, served mounded into cups alternately with macerated raspberries and crushed graham crackers.
They’re un-fussy, supremely easy, and patriotic too, with the red and white thing they’ve got going on (Canada’s colours – you could do half blueberries and half raspberries as separate layers to add blue to the mix and make them more American!).
Everything can be prepped in advance and refrigerated – but assemble right before serving.
Conversely, if you’re feeling spontaneously dessert-y, you can quickly soften cream cheese by cutting into small cubes and spreading out on a piece of plastic wrap – it’ll be good to go in 10-15 minutes.
Keeping this short so I can get back to sipping a glass of wine with my mom, sister and aunt.
Have a great weekend!
No-Bake Raspberry Cheesecake Pots
Ingredients
- 2 ½ cups raspberries
- ¼ cup granulated sugar
- ½ cup cream cheese room temperature
- 1 cup plain 2% Greek yogurt
- ¼ cup confectioners' sugar
- 1 tsp lemon juice
- ½ tsp finely grated lemon zest packed; a microplane works best
- ½ tsp pure vanilla extract
- ½ cup crushed graham crackers
Instructions
- Combine the raspberries and granulated sugar in a medium bowl and let stand 30 minutes. Chill until ready to serve.
- Add the cream cheese, yogurt, confectioners' sugar, lemon juice, zest and vanilla to the bowl of a stand mixer and beat on medium-high speed until smooth and fluffy, about 1 minute. Chill until ready to serve.
- Place 1 1/2 tablespoons crushed graham crackers in the bottom of each of 4 glasses. Top with a dollop of the cream cheese mixture. Divide the raspberries among the cups, then top with the remaining cream cheese mixture. Finish by sprinkling the tops with the remaining graham cracker crumbs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Cheesecake Recipes
Dreamy Chocolate Mousse Cheesecake
Now I have something delicious to bring for July 4th, celebration.
Hi Jennifer
I live in the UK so have 2 questions if you don’t mind.
Can I substitute Grahams crackers with another type as I ve never heard of them.
What is confectioners sugar I’ve never seen that on sale in the supermarket here
Keep up the great work love your recipes and you.
Paul x
Hi Paul! So lovely to hear from you over in the UK. Yes — digestive biscuits are a perfect swap for the graham crackers here; they have that same lightly sweet, crumbly texture (a crushed Hobnob or two works nicely too). And confectioners’ sugar is just what you’d call icing sugar — the fine powdery one, not granulated. Hope you love these little cheesecake pots, and thank you for the kind words! Jennifer x