Easy Dessert Cup Recipes Featuring Heavenly Raspberry Cheesecake Cups!

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)

1

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.

2

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).

3

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.

4

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.

5

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.

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