These no-bake raspberry cheesecake bites feature a crunchy biscuit base, a smooth cashew and cream cheese filling and a beautiful raspberry swirl. Finished with whipped cream, freeze-dried raspberries and raspberry-filled cookies, they’re the ideal dessert for parties or quiet evenings at home.
Craving a creamy dessert without turning on the oven? These no-bake raspberry cheesecake bites are the perfect treat. Combining buttery biscuit bases, a luscious cheesecake filling, and vibrant raspberry flavors, they’re a showstopper for any occasion. Easy to make and utterly indulgent, this recipe will impress family and friends alike.
Melt the butter in a saucepan.
While the butter melts, crush the butter biscuits into fine crumbs.
Combine the melted butter with the biscuit crumbs.
Place 1–1.5 tablespoons of the mixture into greased muffin tins and press firmly. (Tip: Use parchment paper at the bottom of the tins for easier removal later.)
Refrigerate while preparing the filling.
Soak the cashew nuts in water overnight. Drain thoroughly before use.
Blend the cashews, cream cheese, powdered sugar, vanilla paste and heavy cream in a food processor until smooth and creamy. You may need to scrape down the sides occasionally.
Layer the filling, biscuit crumbs, and raspberry jam alternately in the muffin tins.
Use a toothpick to create a swirl pattern for an elegant look.
Refrigerate overnight. For easier removal, place the tins in the freezer for 15 minutes before serving.
Whip the heavy cream with the pink food coloring until stiff peaks form.
Pipe or spoon the whipped cream onto the cheesecake bites.
Decorate with freeze-dried raspberries and raspberry-filled cookies.
Enjoy your no-bake raspberry cheesecake bites—perfectly creamy, fruity, and delightful!
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For an even more romantic look, feel free to use a heart-shaped baking mold.
