Spring is in full bloom, and I’m starting to see the first trace signs of summer. And when I think of summertime and the sunny days, and warm weather ahead, I certainly don’t think about spending several hours worrying around an oven, hoping my cheesecake doesn’t crack. No, when the weather warms up and the days start getting longer, my mind goes right to quick desserts, and fresh fruit. And can you think of a more summer-y fruit than plump, juicy, ruby-red raspberries? I can’t, which is why I’ve paired this easy, no-bake cheesecake with the Queen of all summer fruits for these sweet, single-serving-sized raspberry cheesecake dessert shooters.
While I do love a good oven-baked cheesecake, they can often be time-consuming and even a little bit stressful to make. There’s the stress of over or under-beating the eggs and the careful tiptoeing around the oven, worrying whether or not the cheesecake is going to crack on top this time. Which is why when the weather gets warmer and I want to spend my time outside instead of in the kitchen, I prefer no-bake cheesecake, every time. With these raspberry cheesecake dessert shooters, there’s no reason to worry about cracks, or even about turning on the oven. And unlike many no-bake cheesecakes that I’ve been disappointed by in the past (and I’m sure you have, too), these have all of the richness, creaminess, and depth of flavor of the real deal. The raspberry filling for these individually portioned desserts is extremely simple to make — the ingredients are stirred and brought to a brief boil on the stovetop — but if you’re in a hurry you can simply substitute canned raspberry pie filling, which can be found in the baking aisle of most grocery stores. Both the raspberry filling and the cheesecake can be made a day in advance of serving, but I recommend not assembling the dessert shooters until the day you plan on serving them (don’t worry, it takes only minutes).
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