No-Bake Raspberry Cheesecake Hearts
A quick and easy no-bake raspberry cheesecake recipe shaped into adorable hearts, perfect for Valentine’s Day or any special occasion. Combines a buttery crust with a creamy cheesecake filling and fresh raspberry swirls.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs or digestive biscuits, crushed
- ⅓ cup (75g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) heavy cream, cold
- 1 cup (125g) fresh raspberries, plus extra for garnish
- 2 tablespoons powdered sugar
- Fresh mint leaves for garnish (optional)
Instructions
- Prepare the crust: In a medium bowl, mix graham cracker crumbs with melted unsalted butter and sugar until the mixture looks like wet sand. Press the crumbs firmly into the bottom of heart-shaped molds about ¼ inch thick. Smooth the surface with the back of a spoon. Refrigerate while making the filling.
- Make the raspberry puree: Blend fresh raspberries until smooth. Strain through a fine sieve to remove seeds if desired. Set aside about 2 tablespoons for swirling.
- Whip the cream cheese: Beat softened cream cheese with granulated sugar and vanilla extract until smooth and creamy, about 3-4 minutes with an electric mixer.
- Whip the heavy cream: In a separate chilled bowl, whip cold heavy cream with powdered sugar until stiff peaks form, about 5-7 minutes.
- Combine filling: Gently fold whipped cream into the cream cheese mixture using a spatula to keep the filling light and airy.
- Assemble the cheesecake hearts: Spoon half of the filling into each crust-lined mold. Drop dollops of raspberry puree on top and swirl with a toothpick. Add remaining filling and smooth the surface. Swirl more puree on top for a marbled look.
- Chill: Cover molds with plastic wrap and refrigerate for at least 4 hours or overnight to set firmly.
- Serve: Remove cheesecake hearts gently from molds. Garnish with fresh raspberries and mint leaves if desired. Serve chilled.
Notes
Leave cream cheese out at room temperature for about 30 minutes before starting to avoid lumps. Press crust firmly and evenly to prevent crumbling. Use less raspberry puree when swirling to avoid a wet filling. Chill at least 4 hours or overnight for best firmness. Freezing is possible but may affect texture.
Nutrition
- Serving Size: 1 heart-shaped chees
- Calories: 320
- Fat: 20
- Carbohydrates: 25
- Protein: 5
Keywords: no-bake cheesecake, raspberry cheesecake, Valentine's Day dessert, easy cheesecake, heart-shaped dessert, no oven dessert