Raspberry Cheesecake Cups

Name: Raspberry Cheesecake Cups
Prep time: 20 min
Total time: 20 min
Cuisine: International
Ingredients: 100 g of cookies; 50 g of butter (melted); 200 g of cream cheese ((Philadelphia-style)); 100 g of crème fraîche (thick); 50 g of granulated sugar; 1 tsp of vanilla extract; 250 g of raspberries (fresh or frozen); 30 g of granulated sugar; 1 tbsp of lemon juice; a few raspberries (fresh); leaves of mint

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This dessert cup layers crushed cookies, cream cheese and raspberries. 🥣 It's a quick no-bake dessert, fresh and pretty.

Total time: 20 min
Prep: 20 min
Cook: –
Rest: 2 h
Difficulty: Easy
Per person: €0.88

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

5.0

Baked Pear with Gorgonzola and Walnuts

30 minEasy

As a main

Salmon en Croûte

50 minMedium

To drink

Sparkling Apricot, Lime and Mint Mocktail

15 minEasy

Nutrition facts

per serving · estimate

250kcal

Protein4 g6%
Carbs25 g40%
Fat15 g54%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more indulgent touch, add white chocolate shavings on top of the cups before serving 🍫!

Freezing : Can you freeze this recipe?

Not recommended

The cookie texture becomes pasty, the dairy can separate and the raspberries will release a lot of water on thawing, seriously harming quality.

Storage : How long does it keep?

The cookies soften, and the texture of the creams and raspberries degrades. Eat within 24h of assembly at most, stored chilled in an airtight container.

Making ahead : Can you make it the day before?

Yes

Assemble the day before for better chilling and for the flavors to meld. Keep refrigerated (4°C) in an airtight container without fail, eat within 24h.

Reheating : How do you reheat it?

Cold dessert. Do not reheat.

Variations

Replace the raspberries with strawberries or blueberries.
Use frozen raspberries for the compote.
Decorate with fresh raspberries and mint leaves.

Mistakes to avoid

Not packing the cookie base down: press the cookie-butter mixture firmly into the bottom of the cups.
Pouring on the compote while it's still hot: let it cool a few minutes.
Serving without chilling: chill at least 2 hours in the refrigerator.

Frequently asked questions

How do you assemble a cheesecake cup?

Mix crumbled cookies and melted butter, press into the bottom of the cups, spread over the cream cheese, crème fraîche, sugar and vanilla filling, then top with cooled raspberry compote.

How do you make the raspberry compote?

Heat 250 g of raspberries with 30 g of sugar and the lemon juice over medium heat for 5 to 10 minutes, until you have a compote. Let it cool a few minutes before spooning it on.

Do you need to bake the cheesecake cups?

No, it's a quick dessert with no oven baking: only the raspberry compote is heated in a saucepan. The cups then chill at least 2 hours in the refrigerator.

Which cookies should you use for the base of the cups?

Use 100 g of plain cookies of your choice, crumbled and then mixed with 50 g of melted butter until sandy. Press them firmly into the bottom of the cups before adding the filling.