Happy Friday! This week was one of those weeks where I wasn’t quite sure what day it was because it felt like the days were too long but yet I didn’t have time to get anything done. To help you get the weekend started and to give you a fun little idea for a Valentine’s Day treat, I’m sharing these no-bake mini cheesecakes with raspberry sauce. The impressive sweet little treats are a single serving of three no-bake layers. A layer of graham cracker crust is filled with cheesecake filling and topped off with a drizzle of raspberry sauce.
Today, I’m sharing the recipe for these No Bake Mini Cheesecakes with Raspberry Sauce on Oh Sweet Basil. I am so grateful for the opportunity to post on Carrian’s blog. We both share a love of food and fitness, and she has so many incredible recipes. Stop by to say hi and check out some of her recipes while you are there!
Find the recipe for No-Bake Mini Cheesecakes with Raspberry Sauce HERE.
I made 48 but only brought 24 of these as a practice run for a BBQ and they were gone in less than 10 minutes! I had frozen them prior to the party as I made them a day or two ahead of time. My only issue is, the graham cracker crumb was falling apart as they were being picked up to be eaten. Is there a way to alleviate this? I had initially put them in mini muffin cups, but the presentation looked nicer without it. Just wondering if I should go back to keeping with the cups.
If you had these at room temperature or warmer, it’s possible that they might start falling apart. Since they are no bake, the crust stays together when kept cold. If you are serving outside or on a warm day, I would definitely suggest using the paper liners. I’m glad everyone loved them!
Delicious ! I bought pan few weeks ago for mini cheesecakes, and searched for easy recipe. It’s simple and awesome. All my family liked it .. Thank you 🙂
Thanks, Jussy! I’m so glad you liked it!
Do you think I can just use sour cream instead? I know creme fraise is the whole point of the recipe, but feeling lazy and don’t want to go to the store 😉
Hi Ashley! Creme fraise works best in this recipe. I have never tried it with sour cream because the consistency and taste would not be the same.