Go Back
Judy John

Raspberry Cheesecake Cups

These Raspberry Cheesecake Cups feature creamy cheesecake filling, sweet-tart raspberries, and buttery crumbs layered into easy individual desserts perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cups
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Crumb Layer
  • 2 cups graham cracker crumbs finely crushed
  • 4 tbsp unsalted butter melted
Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 cup whipped topping thawed
  • 1 tsp vanilla extract
Raspberry Layer
  • 3 cups raspberries fresh
  • 2 tbsp granulated sugar

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Spatula
  • Dessert Cups
  • Measuring Cups
  • Freezer
  • Tray
  • Spoon

Method
 

  1. Mix graham cracker crumbs and melted butter until evenly moistened.
  2. Spoon the crumb mixture into dessert cups and press lightly.
  3. Beat cream cheese and powdered sugar until smooth and creamy.
  4. Fold whipped topping and vanilla into the mixture until fluffy.
  5. Layer cheesecake filling over the crumbs with an even thickness.
  6. Toss raspberries with sugar and spoon them over the filling.
  7. Chill before serving so the layers set and flavors develop.

Notes

For a softer crumb texture, chill longer before serving. For more crunch, add crumb topping just before serving. Freeze assembled cups for up to one month and thaw in the refrigerator. Handle gently during assembly to maintain neat layers. Customize flavors with blueberries, blackberries, lemon zest, or chocolate shavings. Store covered in the refrigerator for up to three days.