No-Bake Raspberry Ripple Cheesecake Pots
This No-Bake Raspberry Ripple Cheesecake Pots recipe is an effortless, elegant dessert with creamy cheesecake, fresh raspberry sauce, and a buttery graham cracker crust.
Servings: 6 servings
Ingredients
For the Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter melted
For the Cheesecake Filling:
- 2 cups cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Raspberry Ripple Sauce:
- 1 cup fresh raspberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
Instructions
Prepare the Graham Cracker Crust
- In a medium bowl, combine 1 cup graham cracker crumbs with 1/4 cup melted unsalted butter. Stir until the crumbs are evenly coated and clump together when pressed. Spoon an even layer of this mixture into the bottom of your serving pots or jars, pressing down gently to form a firm crust. Place in the fridge while you prepare the filling.
Make the Raspberry Ripple Sauce
- In a small saucepan, combine 1 cup fresh raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly—about 5-7 minutes. Remove from heat and strain through a fine mesh sieve to remove seeds, leaving you with a smooth raspberry sauce. Let cool completely.
Whip the Cheesecake Filling
- In a large bowl, beat 2 cups softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy. In a separate bowl, whip 1 cup heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the airy texture.
Assemble the Cheesecake Pots
- Spoon a layer of the cheesecake filling over the chilled crust in each pot. Add dollops of the cooled raspberry ripple sauce and use a skewer or knife to swirl the sauce gently through the cheesecake layer, creating that beautiful ripple effect. Repeat with another layer if your pots are tall enough, finishing with a swirl of raspberry sauce on top.
Chill and Serve
- Cover the pots with lids or plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the cheesecake to set. Before serving, garnish with a few fresh raspberries or a sprig of mint for a pop of color.
Equipment
- Mixing Bowls
- Electric Mixer or Stand Mixer
- Small Saucepan
- Spoons and spatulas
- Serving glasses or small jars
- Measuring cups and spoons
Notes
- Make sure your cream cheese is at room temperature for the smoothest, lump-free filling.
- Don’t skip straining the raspberry sauce—it removes seeds and creates a silky texture perfect for swirling.
- Be gentle when folding whipped cream into the cream cheese to keep the filling light and airy.
- Use clear serving pots or glasses to show off the beautiful raspberry ripple effect.
- If you prefer a crunchier crust, add a pinch of sea salt to the graham cracker mixture.