No-Bake Raspberry Cheesecake Bites with Almond Crust
These easy no-bake cheesecake bites feature a crunchy almond crust topped with a smooth raspberry cream cheese filling, perfect for a quick, elegant dessert. This American-inspired recipe (gluten free), ready in about 20 minutes, layers almond flour, unsalted butter, 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 150 calories and feeds 12, 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
- 3 tbsp, melted unsalted butter
- 8 oz, softened cream cheese
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1/4 cup heavy cream
- 1 tsp lemon zest
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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 3 tbsp melted unsalted butter. Mix until the mixture is crumbly but holds together when pressed. Press this mixture evenly into the bottoms of 12 mini muffin cups to form the crust. Chill in the refrigerator for 15 minutes.
- Step 2: While the crust chills, beat 8 oz softened cream cheese with 1/3 cup powdered sugar and 1 tsp vanilla extract in a large bowl on medium speed until smooth and fluffy, about 2 minutes.
- Step 3: In a separate bowl, whip 1/4 cup heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture along with 1 tsp lemon zest until fully incorporated.
- Step 4: Gently fold 1 cup fresh raspberries into the cream cheese mixture, being careful not to crush them.
- Step 5: Spoon the raspberry cheesecake filling evenly over the chilled almond crusts in the muffin cups, smoothing the tops. Refrigerate for at least 1 hour until set before serving.
Frequently asked questions
How long does No-Bake Raspberry Cheesecake Bites with Almond Crust take to make?
Total time is about 20 minutes (20 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 Cheesecake Bites with Almond Crust?
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 Cheesecake Bites with Almond Crust?
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 Cheesecake Bites with Almond Crust for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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.
Is No-Bake Raspberry Cheesecake Bites with Almond Crust gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
