No-Bake Mini Cheesecakes Raspberry Sauce

No-Bake Mini Cheesecakes Raspberry Sauce

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No-Bake Mini Cheesecakes Raspberry Sauce

These no-bake mini cheesecakes can be shared with the entire family and are the perfect Valentine’s Day dessert. A layer of graham cracker crust is filled with rich and creamy cheesecake filling. A beautiful raspberry drizzle tops it all off. The end result is a beautiful little no-bake mini cheesecakes with raspberry sauce. No-bake mini cheesecakes with raspberry sauce are the perfect desserts for a beautiful end to any meal. A great spring or summer dessert!

Ingredients

For the crust

  • 3 tablespoons sugar
  • 2 cups graham cracker crumbs
  • 1/2 cup 1 stick unsalted butter, melted

For the filling

  • 1 cup heavy cream
  • 10 ounces cream cheese room temperature
  • 6 ounces crème fraîche
  • 2/3 cup sifted confectioners’ sugar

For the raspberry sauce

  • 2 1/2 teaspoons cornstarch
  • 3 tablespoons sugar
  • 1/3 cup water
  • 12 ounces frozen raspberries thawed
  • fresh raspberries for garnish

Instructions

  • To make the crust, line 10-12 muffin tins with plastic wrap.
  • In a small bowl, combine the sugar and graham cracker crumbs.
  • Stir in melted butter.
  • Divide the graham cracker mixture among the prepared muffin tins.
  • Press mixture into each well forming a small cup.
  • Place in freezer to chill while preparing filling.
  • To prepare filling, in an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until medium-stiff peaks form.
  • Transfer whipped cream to another bowl and set aside.
  • Return mixer bowl to mixer, switch to paddle attachment and beat the cream cheese, crème fraîche, and confectioners’ sugar on medium speed until combined.
  • Gently fold whipped cream into the cream-cheese mixture until combined.
  • Spoon filling into crusts and freeze until firm, about 30 minutes.
  • While the cheesecakes are chilling, prepare the raspberry sauce.
  • In a small saucepan, combine the cornstarch, sugar and water.
  • Add the raspberries and cook over medium heat.
  • Stir constantly until the mixture boils.
  • Once boiling, cook and stir for one additional minute.
  • Strain the sauce through a fine mesh sieve placed over a bowl to remove seeds.
  • Cool to room temperature or chill in refrigerator until ready to serve.
  • Remove cheesecakes from muffin tin by gently pulling up on the plastic wrap.
  • Remove from plastic and drizzle with raspberry sauce.
  • Garnish with fresh raspberries, as desired.