No-Bake Raspberry Cheesecake Pots

5 from 2 votes

No-Bake Raspberry Cheesecake Pots

Lightened-up no-bake cheesecake layered in glasses: graham crumbs, a tangy Greek-yogurt-and-cream-cheese filling, and macerated raspberries. No oven, fully make-ahead.

Prep Time15

Cook Time0

Total Time15

Course: Dessert

Cuisine: American

Keyword: No Bake Cheesecake, no bake raspberry cheesecake, raspberry cheesecake pots

Servings: servings

Author: Jennifer Pallian BSc, RD

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

US Customary - Metric

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

No-bake & make-ahead: Everything chills, so you can assemble up to a day ahead and keep cold until serving.

Macerate the berries: The 30-minute sugar soak draws out the juices for a glossy, saucy raspberry layer.

Lighter filling: Greek yogurt cuts the cream cheese for a tangy, fluffy texture that's lighter than classic cheesecake.

Zest tip: A microplane gives fine zest that blends in without stringy bits.

Nutrition