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These nobake raspberry mini cheesecakes are my favorite warm weather treat. They come together quickly without the hassle of an oven and balance a buttery crunchy crust with a smooth, tangy cream cheese filling topped by light whipped cream and fresh raspberries. Perfect for casual get togethers or fancy dessert moments, they never fail to impress and satisfy.
I first made this during a warm spring weekend with friends, and it became an instant hit. Everyone loved the individual portions and how effortlessly elegant they looked on the table.
Ingredients
- Biscuits type Petit Beurre or biscuits Graham écrasés: they provide a buttery, crisp crust that contrasts beautifully with the creamy filling choose fresh, crunchy biscuits to avoid sogginess
- 90 grams de beurre doux, fondu: essential to hold the crust together firmly and add richness use high quality French butter for the best taste
- Sucre en poudre: balances the saltiness of the butter and adds sweetness to the crust
- 450 grammes de fromage à la crème, ramolli: the heart of the cheesecake offers the tangy, creamy base seek brands with good fat content for a smooth final texture
- Sucre glace: dissolves easily into the cream cheese, providing sweetness without graininess
- Extrait de vanille: enhances the flavor with warm aromatic notes opt for pure vanilla extract if possible, rather than artificial flavoring
- Crème liquide entière froide: whippable cream that makes the filling light and fluffy chilled cream whips easier and holds shape better
- Crème liquide entière pour la chantilly: for the topping, whipped with powdered sugar to add lightness and visual appeal
- Framboises fraîches: fresh raspberries are prized for their tartness and vivid color select firm berries free of bruises for best presentation and taste
Instructions
- Prepare the Crust:
- Combine the crushed biscuits, melted butter, and sugar in a bowl. Mix thoroughly to ensure the butter coats all crumbs evenly. Then, press the mixture firmly into the bottom of individual cupcake liners or small molds. Use the back of a spoon to compact the crust well so it holds together after chilling. Place the molds in the refrigerator for thirty minutes to let the crust set, which will prevent sogginess when the filling is added.
- Make the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese until it becomes smooth and creamy with no lumps remaining. Gradually add powdered sugar and vanilla extract while continuing to mix gently, creating a sweet, fragrant base. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form, meaning the cream stands up firmly when the whisk is lifted. Carefully fold the whipped cream into the cream cheese mixture using a spatula, combining delicately to keep an airy texture throughout the filling.
- Assemble Cheesecakes:
- Divide the cheesecake filling evenly among the chilled crusts. Use a spoon or a pastry bag for cleaner portions. Smooth the top gently with the back of a spoon or an offset spatula to make an even surface. Cover and refrigerate the cheesecakes for at least 3 to 4 hours, or until completely firm.
- Make Whipped Topping:
- In a well chilled bowl, whip the cream together with powdered sugar until soft peaks form. The cream should be light and slightly billowing, perfect for piping or dolloping.
- Garnish and Serve:
- Just before serving, pipe or spoon the whipped cream neatly on top of each mini cheesecake. Then decorate with fresh raspberries arranged artfully for the best fresh appearance. Serve immediately to preserve the texture and visual appeal.
I love how the fresh raspberries bring brightness and slight acidity to balance the richness of the creamy filling. A vivid family memory is serving these at an outdoor garden party in Provence with lavender in bloom nearby. They felt as light and charming as the setting itself.
Storage Tips
Keep the cheesecakes tightly covered in the refrigerator for up to 4 days. Adding the whipped cream and raspberries just before serving prevents sogginess and preserves freshness. For longer storage, wrap each mini cheesecake in plastic wrap and place them in an airtight container before freezing.
Ingredient Substitutions
If Graham crackers are difficult to find, biscuits type Petit Beurre or speculoos can be crushed for the crust. For a chocolatey twist, crushed chocolate cookies can replace the crust. Instead of raspberries, a mix of blueberries and sliced strawberries adds color and flavor variety. Substituting mascarpone for cream cheese creates an even silkier texture, giving an elegant Italian flair.
Serving Suggestions
Enhance presentation by drizzling raspberry coulis on top or alongside the mini cheesecakes. Pair with sparkling wines like Champagne or a floral Riesling for a refined finish. Serve with a simple mint leaf for a fresh herb note that complements the berries.
These mini cheesecakes are an easy impressive dessert for warm weather gatherings. Prepare crusts ahead and add topping and berries just before serving for best texture.
Common Recipe Questions
- → Pourquoi la garniture n'est-elle pas assez ferme ?
Il est essentiel de bien fouetter la crème jusqu’à obtenir des pics fermes et de laisser les cheesecakes suffisamment refroidir au réfrigérateur pour une texture optimale.
- → Peut-on congeler ces mini cheesecakes ?
Oui, ils se conservent très bien au congélateur dans un contenant hermétique. Pensez à les décongeler doucement au réfrigérateur avant de les garnir de crème et fruits frais.
- → Combien de temps se conservent-ils au frais ?
Jusqu’à 4 jours au réfrigérateur, en les couvrant bien. Ajoutez la garniture et les fruits seulement avant de servir pour préserver la fraîcheur.
- → Que faire si je n’ai pas de moules individuels ?
Vous pouvez réaliser ce dessert en verrines ou en pots, pour une présentation élégante et sans nécessiter de moules spécifiques.
- → Comment éviter une croûte détrempée ?
Faites bien presser la croûte au fond des moules pour qu’elle soit compacte, ce qui limite l’humidité et garde le croquant.