Go Back
Raspberry White Chocolate Cheesecake Cups

Raspberry White Chocolate Cheesecake Cups

These no-bake Raspberry White Chocolate Cheesecake Cups offer a creamy, layered dessert perfect for elegant gatherings, combining smooth cheesecake with crunchy cookies and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert, no bake
Cuisine American
Servings 6 people
Calories 320 kcal

Equipment

  • 1 mixing bowl
  • 1 spoon for layering and smoothing
  • 6 clear dessert cups
  • 1 electric mixer or hand whisk

Ingredients
  

  • 1 cup cream cheese softened
  • 1/2 cup Greek yogurt plain or vanilla
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup white chocolate chips melted and slightly cooled
  • 1/2 cup crushed cookies graham crackers or vanilla cookies
  • fresh raspberries for topping

Instructions
 

  • Beat softened cream cheese in a mixing bowl until smooth and creamy.
  • Add Greek yogurt, powdered sugar, and vanilla extract; beat until fully combined and silky.
  • Stir in melted white chocolate until mixture is smooth and thick.
  • Spoon crushed cookies evenly into the bottom of each dessert cup.
  • Spoon or pipe cheesecake mixture over the cookie layer and smooth the tops.
  • Refrigerate cups for at least 2 hours until set and firm.
  • Before serving, top each cup with fresh raspberries.

Notes

  • Allow melted white chocolate to cool slightly before mixing to avoid curdling.
  • Add raspberry jam between cookie and cheesecake layers for intensified flavor.
  • Store covered in the refrigerator for up to 3 days.