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Easy No-Bake Mini Cheesecakes with Mixed Berry Topping

These easy no-bake mini cheesecakes feature a buttery graham cracker crust, a smooth vanilla and berry cheesecake filling, and a sweet mixed berry topping. They are an elegant make-ahead dessert perfect for summer parties and special occasions.
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Prep Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1 cup graham cracker crumbs (100 g)
  • 2 1/2 tbsp unsalted butter, melted (35 g)
Cheesecake Filling
  • 9 oz full-fat cream cheese, softened (250 g)
  • 1 cup heavy whipping cream, cold (250 ml)
  • 1/2 cup sweetened condensed milk (125 ml)
  • 1 tsp vanilla extract
  • 1 1/2 tsp powdered gelatin (5 g)
  • 2 tbsp cold water, for blooming the gelatin
Raspberry Topping
  • 1 cup raspberries, fresh or frozen (130 g)
  • 4 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 4 tbsp cold water

Equipment

  • 6 individual mini dessert molds or a standard 12-cup muffin pan
  • Paper muffin liners, if using a muffin pan
  • 1 Parchment paper strips, for easier removal
  • 1 Electric hand mixer or stand mixer
  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Small microwave-safe bowl, for the gelatin
  • 1 Small saucepan
  • 1 Silicone spatula
  • 1 Whisk
  • Measuring cups and spoons
  • 1 Food processor or rolling pin, for crushing the graham crackers
  • 1 Spoon or small flat-bottomed glass, for pressing the crust

Method
 

  1. Prepare the molds: Place six mini dessert molds on a flat tray. Add narrow strips of parchment paper to make the cheesecakes easier to remove. Alternatively, line a muffin pan with paper liners.
  2. Bloom the gelatin: Place the powdered gelatin in a small bowl and add 2 tablespoons of cold water. Let it stand for 5-10 minutes, or until fully bloomed.
  3. Make the raspberry topping: Add the raspberries and sugar to a small saucepan. Cook over medium-low heat until the fruit releases its juices and begins to simmer.
  4. Thicken the topping: Whisk the cornstarch with 4 tablespoons of cold water until smooth. Pour it into the simmering raspberries while stirring. Cook over low heat until thickened, then remove from the heat and let it cool completely.
  5. Prepare the crust: Combine the graham cracker crumbs and melted butter. Divide the mixture evenly among the molds and gently press it into a firm, even layer. Refrigerate while preparing the filling.
  6. Whip the cream: Beat the cold heavy whipping cream until firm peaks form. Be careful not to overwhip it. Set aside.
  7. Mix the cream cheese: In a separate bowl, beat the softened cream cheese, sweetened condensed milk, and vanilla extract until smooth.
  8. Combine the filling: Add the cream cheese mixture to the whipped cream and gently fold with a spatula until evenly combined.
  9. Melt the gelatin: Microwave the bloomed gelatin for 10-15 seconds, just until completely melted. Do not allow it to boil. Gradually add it to the cheesecake filling while gently mixing until smooth.
  10. Make the berry filling: Divide the cheesecake filling into two equal portions. Leave one portion plain and fold 1-2 tablespoons of the cooled berry topping into the other portion.
  11. Assemble the cheesecakes: Spoon the plain filling over the prepared crusts, filling each mold halfway. Add the raspberry cheesecake filling and smooth the tops.
  12. Add the topping: Spoon a thin, even layer of the remaining raspberry topping over each mini cheesecake.
  13. Chill: Refrigerate for at least 4 hours or, preferably, overnight, until completely firm.
  14. Decorate and serve: Carefully remove the cheesecakes from the molds. Decorate with fresh raspberries, blueberries, or other berries and serve chilled.

Notes

  • Use full-fat cream cheese at room temperature for the smoothest filling.
  • Do not overwhip the heavy cream; it should be firm but still smooth and creamy.
  • Allow the berry topping to cool completely before adding it to the cheesecake filling.
  • Do not boil the gelatin. Heat it only until completely melted.
  • Chill the mini cheesecakes for at least 4 hours, but overnight chilling provides the best texture.
  • Store them covered in the refrigerator for up to 3 days.
  • Nutritional information is an estimate and may vary depending on the ingredients used.