No Bake Mini Cheesecake for Valentine’s Day

Raspberry-Swirl-Cheesecake
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Luckily this year, Valentine’s Day falls on a Saturday. This means most of us have a little extra time to plan something special for a loved one. Whether it is dinner and a show or a nice home-cooked meal, we all want to make sure we spend enough time planning for the special holiday. However, sometimes time isn’t always of the essence. If you’re running out of time, we have a great “no-bake” recipe that make creating dessert a cinch.

Of course you could always forgo cooking and buy one of our delicious gourmet cheesecakes to have delivered by the 14th. Yet, if you’re in a pinch – this “no-bake” recipe for mini cheesecakes with raspberry sauce will really come in handy.

No Bake Mini Cheesecake Cups with Raspberry
Adapted from Oh Sweet Basil

Ingredients

Crust

• 3 tablespoons granulated sugar
• 2 cups graham cracker crumbs
• 1/2 cup (1 stick) unsalted butter, melted

Cheesecake Filling

• 1 cup heavy cream
• 1 10 oz brick of cream cheese, softened to room temperature
• 6 ounces crème fraiche
• 2/3 cups confectioners’ sugar

Raspberry Compote

• 2 1/2 teaspoons cornstarch
• 3 tablespoons sugar
• 1/3 cup water
• 12 ounces frozen raspberries, thawed

Instructions

To Make The Crust

1) Line 10 to 12 muffin tins with plastic wrap to start making your crusts. In a small bowl, mix the sugar with the graham cracker crumbs then stir in the melted butter.
2) Evenly scoop the graham cracker mixture across the muffin tins. Using clean hands form a graham cracker crust “cup.”
3) Place the muffin tins in the freezer to chill while you make the rest of the dessert.

To Make The Filling

1) Using a hand mixer or an electric mixer with a whisk attachment, beat the heavy cream on medium-high until you start to see stiff peaks form.
2) Scoop out the whipped cream into another bowl and set aside.
3) Using a paddle attachment (if available) beat the softened cream cheese, crème fraîche, and confectioners’ sugar at medium speed until combined. Don’t over beat the mixture.
4) Fold in the whipped cream and mix by hand until smooth.
5) Scoop filling into the crusts and place into freezer until set (about 30 minutes).

To Make The Raspberry Topping

1) In a small saucepan, mix together the cornstarch, sugar, and water.
2) Add the raspberries and cook over medium heat, stirring constantly until the mixture boils.
3) Once the raspberries reach a complete boil, cook and stir for one additional minute then remove from heat.
4) Strain through a mesh sieve to remove the seeds and place raspberry topping in the refrigerator to chill.

To Serve:

Gently pull up on the plastic wrap of each cheesecake cup to release from the muffin tin and place on a plate. Drizzle each cup with the raspberry sauce. You can also garnish with a fresh raspberry and a sprig a mint if you’d like.

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