Raspberry Cheesecake Cups
These delightful Raspberry Cheesecake Cups are a perfect individual dessert, combining creamy cheesecake filling with fresh raspberries and a buttery graham cracker crust. Easy to make and beautifully presented, they're sure to impress!
Ingredients
Crust
- 2 cups graham cracker crumbs
- 6 tablespoons melted butter
Filling
- 16 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries, divided
Topping
- 1 1/2 cups heavy whipping cream
- 3 tablespoons granulated sugar
- Fresh mint leaves for garnish
Instructions
- Combine graham cracker crumbs and melted butter. Press into the bottom of serving glasses and refrigerate.
- Beat cream cheese until smooth. Add powdered sugar and vanilla. Fold in mashed raspberries.
- Spoon the raspberry cream cheese mixture over the crusts. Top with raspberries. Refrigerate for at least 4 hours.
- Beat heavy whipping cream with granulated sugar until stiff peaks form.
- Pipe whipped cream on top of each cup. Garnish with raspberries and mint leaves. Serve immediately.
Notes
For a richer flavor, use full-fat cream cheese and heavy cream.
Nutrition
Calories: 450kcal | Carbohydrates: 40g | Protein: 5g | Fat: 30g | Sodium: 200mg