Enjoy an easy and delightful whipped dessert with these Raspberry Cheesecake Cups. These fresh and creamy individual servings are the best sweet treat for summer, offering a cold and satisfying indulgence that will leave you craving more.
Cheesecake lovers, this one is for you! Layered with a sweet, tangy raspberry sauce and topped with fresh fruit, these little cups taste like raspberry mini cheesecakes! And, even better, they are so easy to make. Instead of a cream cheese batter, you’ll make an unforgettable mini cheesecake recipe with cream cheese pudding.
This will soon become one of your favorite desserts! It’s one of my favorite cheesecake recipes. You can customize it, and you don’t have to use cream cheese. Whether you add a raspberry topping or serve them with whipped cream and fresh berries, you’ll be proud to serve them at your next party.
Why You’ll Love Raspberry Cheesecake Cups
- Easy summer dessert
- Perfect for parties or late-night snacks
- Easy to decorate
- Uses pre-made ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
There are two parts to these tasty and popular raspberry cheesecake cups – the crust and the filling.
- Golden Oreos: These cookies have the perfect flavor for the crust. You could also use vanilla wafers.
- Butter: For the best results, use unsalted butter.
- Jello cheesecake pudding: This makes it taste like a Cheesecake Factory cheesecake.
- Heavy cream: This makes the delicious cheesecake recipe extra creamy.
- Powdered sugar: The texture of the powdered sugar mixes in with the other filling ingredients seamlessly.
- Raspberry syrup: This adds the iconic raspberry flavor and pink color.
- Raspberries: Divide raspberries so you save some to add to the dessert cups.
- Granulated sugar: This sweetens the filling perfectly.
- Whipped cream: Use this as a fluffy and delightful topping.
How to Make Raspberry Cheesecake Cups
- Step One: Place the Golden Oreo cookies in the food processor, and pulse them into crumbs. Add the melted butter and pulse until well mixed. Fill the bottom of the dessert cups (or muffin cups) with the crumbs, about two tablespoons in each cup. Place in the freezer.
- Step Two: In the mixing bowl of a stand mixer, add the Jello cheesecake pudding, whipping cream, and powdered sugar, and whip with the whisk attachment until thick and creamy, about two minutes. Start the mixer on low until ingredients are blended, then turn on high to whip thick.
- Step Three: Remove the dessert cups from the freezer, measure out one cup of the pudding, and pour 1/4 cup into each dessert cup. Place the cups back in the freezer for about an hour.
- Step Four: In the mixing bowl, add the raspberry syrup, and blend until it is mixed and pink. Place the sugar on the raspberries, and stir to coat. Place the raspberries and all the sugar in the mixing bowl, and mix until well blended and the color is a bright raspberry pink. If the color is not bright enough, add a few drops of syrup, more raspberries, and a teaspoon of sugar. Blend well, and place in the Refrigerator.
- Step Five: When the cheesecake pudding has been set, remove it from the freezer, and add a layer of crumbs, equally to each of the dessert cups, on top of the white layer. Remove the raspberry cheesecake pudding from the refrigerator, and pour evenly, filling the dessert cups. Place in the refrigerator overnight for best results. Before serving, top with whipped cream and a Fresh Raspberry. Serve, and Enjoy!
This post contains affiliate links.
- Food processor – Use a blender to process the Oreos into crumbs.
- Stand mixer – An electric mixer will mix all the ingredients faster and easier.
- Dessert cups – This is what you’ll make the cheesecake cups in.
- Mixing bowl – You’ll mix the creamy cheesecake filling ingredients in a large bowl.
- Wooden spoon – Use this to stir the ingredients together.
What to Serve with Raspberry Cheesecake Cups
These light and fruity cups are a popular dessert for parties. Here are some of my favorite desserts to add to the table along with them.
- Chocolate Chip Cookies
- Orange Creamsicle Cookies
- Lemon Zucchini Bread
- Pineapple Upside Down Cupcakes
- Lime Cheesecake Parfait
Variations and Substitutions
- Change the fruit flavors. For example, use strawberry syrup and fresh strawberries.
- Use graham crackers. You can make a buttery graham cracker crust with just graham crackers and butter.
- Dust with chocolate shavings on top.
- Drizzle with melted white chocolate.
- Make it in a muffin tin. Line it with cupcake liners to make it easier to clean and eat.
These raspberry cheesecake bites are easy to make ahead of time. Store them in the refrigerator in an airtight container for up to three days.
Raspberry Cheesecake Cups Tips and Tricks
- I used Torani brand Raspberry Syrup for this recipe. You can find it on the coffee aisle in most stores or where they keep syrups for drinks or ice cream. You can also order it online. If you can’t find this brand, you can use other raspberry syrup.
- If you don’t have a stand mixer, use a hand mixer. While you can mix this by hand, mixing the cheesecake batter will be much easier if you use an electric one.
- Chill the dessert cups in the refrigerator overnight before you serve them to your guests.
Can I Use Frozen Raspberries?
Even though fresh raspberries will taste the best, you can make mini raspberry cheesecakes with frozen raspberries too. I suggest letting them thaw entirely first and then patting them dry with a paper towel.
Where Do I Find Raspberry Syrup?
You’ll find raspberry syrup in the coffee section of the grocery store. I suggest buying it on Amazon if you can’t find it there.
Even though I didn’t make it with a cream cheese mixture, this recipe tastes like raspberry cheesecake. It’s a quick and easy recipe you’ll be proud to share at your next party.
No, you cannot serve this at room temperature. Keep it chilled until you serve them.
I like serving them in small dessert cups with a small spoon. I suggest using decorative muffin liners if you make them in a muffin pan. Then, add a fresh raspberry to the top of each cupcake.
This recipe makes four servings that are ½-cup each.
Want more easy fruit recipes? Here are some of my favorites:
- Creamy Fruit Salad
- Kool Aid Pie
- Cream Cheese Fruit Tarts
- Fruit Cocktail Cake
- Peach Cobbler Dump Cake
- Individual Raspberry Crisp
Raspberry Cheesecake Cups
- 20 Golden Oreos
- ¼ cup unsalted butter melted
- 1 box Jello cheesecake pudding mix
- 1 ¾ cup heavy cream
- 1 cup powdered sugar
- 1 tbsp raspberry syrup
- 10 raspberries ripe
- 2 tbsp granulated sugar
- Whipped cream garnish
- Fresh raspberries garnish
- Add the Golden Oreos to a food processor and pulse into crumbs. Add the melted butter and pulse until well mixed.
- Fill the bottom of 4 dessert cups with the crumb mixture, 2 tablespoons per cup. Place in the freezer.
- Add the Jello cheesecake pudding mix, heavy creamy and powdered sugar to a large mixing bowl. Whip until thick and creamy, about 2 minutes.
- Remove the dessert cups from the freezer. Measure out 1 cup of the pudding mixture and add ¼ cup into each of the dessert cups. Place back in the freezer for 1 hour.
- Add raspberry syrup to the remaining pudding mixture and until pink and mixed.
- Add sugar to the raspberries and toss to coat.
- Fold raspberries into the mixing bowl. Blend well and place the bowl in the refrigerator.
- When the cheesecake pudding has set in the dessert cups, remove from the freezer. Add a layer of crumbs equally to each dessert cup on top of the white layer.
- Pour the raspberry mixture evenly to each dessert cup to fill almost to the top.
- Place dessert cups in the refrigerator for 6 hours or overnight, for best results.
- Before serving, top with whipped cream and a fresh raspberry.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.