There is something truly magical about a dessert that checks every box: creamy, cute, no bake, totally customizable—and yes, egg-free too! These Mini No Bake Raspberry Cheesecakes are officially my new go-to for everything from birthday parties to baby showers to “I just want cheesecake but I don’t want to turn on the oven” moments!

We were over the moon to discover this recipe because our sweet Baby Skye has an egg allergy, which means a lot of desserts are a no-go. But not these little beauties! They’re rich, fluffy, fruity, and perfect for Skye (and anyone else avoiding eggs!).

Of course, always double-check your ingredient labels—some graham crackers or whipped toppings sneak in egg ingredients, so it’s worth a peek if you're making these for an allergy-sensitive friend or fam!

Plus—can we just talk about how stinkin' adorable these look?! Like, are we on a cooking show or what?

Ingredients

For the crust:

• 1 cup graham cracker crumbs
• 2 tbsp sugar
• ¼ cup butter, melted

For the filling:

• 8 oz cream cheese
• ¼ cup sugar
• 8 oz whipped topping
• ¾ pint raspberries

For topping:

• 12 whole raspberries (one for each cheesecake, because presentation matters)

You’ll Need:

Measuring cups and spoons, small mixing bowl, spoon, muffin tin, 12 cupcake liners, stand mixer or hand mixer + big bowl, and a piping bag (or you know, just a trusty spoon if you’re chill like that!)

Directions

Start with the crust. Mix your graham cracker crumbs, sugar, and melted butter in a bowl. Stir well so everything gets buttery and delicious.

Line your muffin tin with 12 paper liners and divide the crust mixture evenly between them. Press it down firmly using the back of a spoon. Pop the tin in the fridge to chill while you whip up the filling.

In a large bowl (or your stand mixer, if you’re feeling fancy), beat the cream cheese and sugar together until smooth and creamy.

On low speed, gently fold in the whipped topping and the raspberries. The berries will break up a bit and give the filling that beautiful pink swirl—chef's kiss!

Add your filling to a piping bag for a cute swirl finish (or just spoon it in). Fill each muffin liner to the top.

Add one fresh raspberry to the center of each cheesecake as the cherry-er, raspberry-on top!

Cover and refrigerate for at least 1 hour, or until they’ve firmed up into little bites of heaven.

Tara’s Tips & Sweet Swaps:

• Make it Skye-Safe: Always check your graham crackers and whipped topping for egg ingredients. Many are egg-free, but labels change—so give it a quick read!
• Switch up the berries: Strawberries or blueberries work just as well here. Let your littles pick their fave!
• Crust boost: Add a pinch of cinnamon or crushed pretzels to the crust for a twist!
• Serve chilled: These are best cold, and honestly even better the next day once they’ve set fully.

Whether you’re serving them at a shower, a brunch, or just a regular ol’ Tuesday night, these raspberry cheesecake minis are bound to be a hit. They’re pretty, party-ready, and Skye-approved. 💕

Here are some more great recipes you might love:

• Blueberry Cool Whip Mousse – Super Easy No Bake Dessert
• Blueberry Cheesecake Parfait Cups – Easy No Bake Party Dessert
• Frozen Berry Cups – No Bake Healthy Dessert Recipes