No-Bake Raspberry Almond Cheesecake Cups
Delicate individual cheesecake cups layered with a crunchy almond crust and topped with fresh raspberry preserves for a light and fruity finish. This mediterranean-inspired desserts ready in about 15 minutes layers almond flour, melted unsalted butter, softened cream cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup almond flour
- 4 tbsp, melted unsalted butter
- 8 oz, softened cream cheese
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/2 cup raspberry preserves
- 2 tbsp sliced almonds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, combine 1 cup almond flour and 4 tbsp melted unsalted butter. Stir until the mixture resembles wet sand. Divide this crust mixture evenly into 6 small serving cups, pressing firmly into the bottoms to form a compact base. Chill in the refrigerator for 10 minutes to set.
- Step 2: Using a hand mixer, beat 8 oz softened cream cheese with 1/3 cup powdered sugar and 1 tsp vanilla extract until smooth and creamy, about 2 minutes. In a separate bowl, whip 1/2 cup heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until fully incorporated.
- Step 3: Spoon the cheesecake filling evenly over the chilled crusts in each cup. Smooth the tops with a spatula. Refrigerate for at least 2 hours to firm up.
- Step 4: Just before serving, spoon about 1 tbsp raspberry preserves over each cheesecake cup and sprinkle with 2 tbsp sliced almonds, dividing evenly. Serve chilled.
Frequently asked questions
How long does No-Bake Raspberry Almond Cheesecake Cups take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Raspberry Almond Cheesecake Cups?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Raspberry Almond Cheesecake Cups?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Raspberry Almond Cheesecake Cups for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Raspberry Almond Cheesecake Cups?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
