No Bake Cheesecake Cups with Raspberry Sauce

Easy No-Bake-Cheesecake

I wanted to create a delicious, fresh, easy and light-ish dessert to celebrate Canada Day and Independence Day with you. Light-ish because (for me) it will likely be preceded by a feast of butter-dunked lobster.

See, I’m home in New Brunswick for the $4.99/lb lobster to visit my family and friends. :)

If you’d like to know more about lobster, we’ve covered that.

healthy no bake raspberry cheesecake

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.

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 cheesecake cups
Prep time: 
Total time: 
Serves: 4
  • 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 (I recommend a microplane), packed
  • ½ tsp pure vanilla extract
  • ½ cup crushed graham crackers
  1. Combine raspberries and granulated sugar in a medium bowl and let stand 30 minutes. Chill until ready to serve.
  2. Add cream cheese, yogurt, confectioners' sugar, lemon juice, zest and vanilla to the bowl of a standing mixer and beat on medium-high speed until smooth and fluffy, about a minute. Chill until ready to serve.
  3. Place 1½ tablespoons crushed graham crackers in the bottom of each of 4 glasses. Top with a dollop of cream cheese. Divide raspberries among cups, then top with remaining cream cheese mixture. Finish by sprinkling tops with remaining crushed graham cracker crumbs.

  • Katrina @ Warm Vanilla Sugar

    Love this! Happy Canada Day weekend to you guys too!

    • Jennifer Pallian

      Thanks, Katrina!

  • dina

    it looks delightful!

  • Marialuisa

    You said in your introduction in the email that you love to hear from us, well here´s my comment, right from Spain…..I´m in the south at the moment but I live in the north, in the basque country. I love this dessert, I´m going to take note of it, perfect for the summer nights I´m already enjoying.

    • Jennifer Pallian

      Thank you, Marialuisa, I DO love to hear from you! Nice to meet you :)

  • Lindsay

    Yum … looks soooooo delish!

  • Kris Johnston

    This was perfect for our Canada Day celebration! Everyone loved it.

    • Jennifer Pallian

      Glad to hear it, Kris! :)

  • Carol at Wild Goose Tea

    $4.99 lb lobster—-oh you had to mention that!!! Out here on the west coast in small towns, it is even hard to get. BUT the quick and easy cheesecake and raspberries, this it more than doable. Anything with a cheesecake flavor has my immediate attention. Plus raspberries are my favorite berry.

    • Jennifer Pallian

      I know, Carol, I’m back on the West coast now – the incredible specialness of fresh, inexpensive lobster when I’m home is not lost on me!

  • Cecilia

    These were DELICIOUS! So easy to make and so tasty! Totally worth the try.