No-Bake Raspberry White Chocolate Cheesecake Jars
Make individual servings of creamy, no-bake cheesecake layered with white chocolate and fresh raspberries, perfect for easy serving and portability.
- Prep Time: 25 min
- Cook Time: 0 min
- Total Time: 4 hr 25 min
- Yield: 4 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 4 ounces white chocolate, melted and slightly cooled
- 1 cup fresh or thawed frozen raspberries
- 2 tablespoons raspberry jam or preserves (optional, for extra swirl)
Instructions
- Mix the graham cracker crumbs and melted butter in a bowl until combined. Press about 2 tablespoons of the mixture into the bottom of four small (8-ounce) jars.
- In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- In a third bowl, whip the cold heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Fold in the melted white chocolate until no streaks remain. This is your cheesecake filling.
- Spoon or pipe half of the cheesecake filling over the crust layer in each jar.
- Top the filling layer with a few raspberries and a small dollop of raspberry jam, if using.
- Add the remaining cheesecake filling to the jars.
- Top each jar with remaining raspberries.
- Cover the jars and refrigerate for at least 4 hours, or until the filling is firm.
Notes
- For a smoother layer, chill the jars for 30 minutes between adding the crust and the first layer of filling.
- Use small offset spatulas or piping bags for neat layering inside the jars.
- These desserts keep well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 jar
- Calories: 450
- Sugar: 35
- Sodium: 180
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 7
- Cholesterol: 75