Prep
20m
Chill Time
2 h
Serves
6 cups
Delight in the rich and creamy flavors of Raspberry Cheesecake Cups. These individual servings feature a smooth cheesecake base with a vibrant raspberry swirl, creating a visually appealing and delicious dessert. Perfect for any occasion, these easy dessert cup recipes are sure to impress and satisfy your sweet cravings.
Ingredients (9)
For the crust:
150 g (about 1.5 cups) of cookies (like digestive biscuits or graham crackers)
75 g (about 5 tablespoons) of melted butter
For the cheesecake filling:
250 g (about 9 oz) of cream cheese (at room temperature)
100 g (about ½ cup) of sugar
1 teaspoon of vanilla extract
200 ml (about ¾ cup) of whipped cream (or heavy cream)
100 g (about 1 cup) of raspberries (fresh or thawed if frozen)
For the raspberry coulis (optional):
150 g (about 1 cup) of raspberries
50 g (about ¼ cup) of sugar
1 tablespoon of lemon juice
Steps (5)
Prepare the crustCrush the cookies:
In a blender, crush the cookies into fine crumbs. Alternatively, place them in a plastic bag and crush them with a rolling pin.Mix with butter: In a bowl, combine the cookie crumbs with the melted butter until you achieve a sandy texture.Distribute into cups: Spoon a tablespoon of the cookie mixture into the bottom of each cup. Press down firmly with the back of a spoon to form a solid base.
Prepare the cheesecake fillingBeat the cream cheese:
In a mixing bowl, beat the cream cheese with the sugar and vanilla extract until smooth and creamy.Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix until well combined, being careful not to overwork the cream.Add the raspberries: Gently fold the raspberries into the mixture (you can slightly crush them to release some juice or leave them whole for texture).
Assemble the cupsFill the cups:
Spoon the cheesecake mixture over the cookie crust in each cup.Refrigerate: Place the cups in the refrigerator for at least 2 hours (or overnight) to allow the cheesecake to set.
Prepare the raspberry coulis (optional)Cook the raspberries:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat for about 5 minutes, stirring until the mixture becomes syrupy.Strain if desired: If you prefer a smooth coulis, strain the mixture through a fine-mesh sieve to remove the seeds. Allow it to cool.
ServeAdd the coulis:
Just before serving, drizzle a spoonful of raspberry coulis over each cup (if you prepared it).Garnish: You can top the cups with a few fresh raspberries or a dollop of whipped cream for decoration.Enjoy: Serve chilled and enjoy your delicious dessert!
Additional tips
- You can vary the fruit by using strawberries, blueberries, or a mix of berries.For a more intense flavor, add a bit of lemon zest to the cheesecake mixture.
- To make more: double the ingredients.