Mini No-Bake Chocolate Raspberry Cheesecakes

These Mini No-Bake Chocolate Raspberry Cheesecakes are the perfect single-serve dessert for a date night in.

mini no-bake chocolate raspberry cheesecakes

Traditional Cheesecake Vs No-Bake Cheesecake

So what is the difference between cheesecake and no-bake cheesecake you might ask?

Well, besides the obvious of baked vs not, there is actually a significant textural difference. In fact, I actually think calling it “no-bake” cheesecake is kind of a misnomer as the dish far more resembles a thick mouse than an actual cheesecake. There are also no eggs in a no-bake cheesecake, which is great for anyone with allergies.

Regardless, it is a delicious treat that requires far less effort and time than a traditional cheesecake.

Ingredients for Mini No-Bake Chocolate Raspberry Cheesecakes:

  • Chocolate graham cracker crumbs: I really like using Annie’s Chocolate Bunny Grahams for this recipe. I simply put them in a plastic bag and pound them with a rolling pin until they are a fine, crumbly texture. If you want to make this recipe Gluten Free simply opt for a gluten-free chocolate graham cracker or cookie.
  • Butter: I always recommend using high quality butter, such as Kerrygold, for baking. Salt or unsalted works in this recipe and just depends on preference.
  • Chocolate chips: Again, quality does matter. I like using semi-sweet but you can also go for dark chocolate if you prefer something more bitter. Milk chocolate would also work but it will definitely make the recipe sweeter.
  • Fresh Raspberries: This step is totally optional but I really like serving some chocolate dipped raspberries with these no-bake cheesecakes. Make sure to get large raspberries that are firm. This makes it much easier to dip them.
  • Heavy Whipping Cream
  • Cream Cheese: I definitely recommend using full fat cream cheese. I find that low fat dairy products often have a bunch of extra ingredients added to them to make up for the loss of fat. However, if your prefer using lite or low fat options it will work.
  • Sour Cream: Gives the dish a great tang! Again, I prefer using full fat but lite versions will work too.
  • Cocoa powder
  • Vanilla extract: I throw a dash of vanilla extract for a little extract flavor, but it’s totally optional.
  • Raspberry Jam: You’ll need about 6-8 teaspoons of jam to top the no-bake cheesecakes. I recommend using a high quality jam and if you are in the DFW area I HIGHLY recommend Preserve International’s Raspberry Jam. I actually make it myself here in my home kitchen and 100% of the proceeds go towards empowering women farmers.
If you like this Chocolate Raspberry no-bake mini cheesecake be sure to check out some of my other flavors!
Mini No-Bake Chocolate Raspberry Cheesecakes

Mini No-Bake Chocolate Raspberry Cheesecakes

Recipe by The Jam Jar Kitchen
5 from 14 votes
Course: Dessert, SnacksDifficulty: Easy


Prep time


Setting Time


Total time




  • 8-12 fresh raspberries

  • 1/2 cup semi-sweet chocolate chips

  • 1/3 cup chocolate graham cracker crumbs

  • 2 tbsp melted butter

  • 2 tbsp semi-sweet chocolate chips, finely chopped

  • 1/2 cup heavy whipping cream

  • 4 oz cream cheese (1/2 block), softened

  • 1 tbsp sour cream

  • 3 tbsp sugar

  • 2 tbsp cocoa powder

  • 1/4 tsp vanilla extract (optional)

  • pinch of salt

  • 6-8 tsp raspberry jam


  • Wash 8-12 large, firm raspberries and set to dry on a dish towel.

    Melt about 1/2 cup of chocolate chips over a double boiler or in the microwave, If using a microwave, microwave on high for 15 seconds and then stir, repeat stirring and microwaving in 15 second intervals until the chocolate chips are fully melted.

    Carefully dip each raspberry in the melted chocolate and set on a piece of parchment paper. Allow to firm up in the fridge or on the counter top while you prepare the mini no-bake cheesecakes.

    *Do not throw away any excess melted chocolate as you will be using it later.*
  • In a small bowl, combine chocolate graham cracker crumbs, with 2 tbsp chopped chocolate chips and melted butter. Stir until fully incorporated.

    Divide the mixture between four 4 oz mason jars. ( About 1 .5 tbsp per jar). Press firmly into the bottom of the jars and set aside.
  • In a medium mixing bowl or bowl of a stand mixer, whip 1/2 cup of heavy whipping cream until stiff peaks are formed. Set aside.
  • In a separate bowl, whip softened cream cheese, sour cream, sugar, cocoa powder, vanilla extract and a pinch of salt until well combined. The mixture should be smooth with no lumps of cream cheese.
    *If using an electric mixer this should take about 3 minutes.*

    Add in about a tbsp of the melted chocolate and whip to combine.
  • Pour the whipped cream into the cream cheese mixture and fold together until fully combined with no streaks.

    Divide the mixture equally between the 4 mason jars with the crusts.

    *You can simply spoon the mixture in or pipe it in with a plastic bag.*
  • Top each jar with 1.5-2 tsp of raspberry jam.

    Place the jars in the fridge to firm up from 45 minutes to overnight. Serve with chocolate covered raspberries and enjoy!

Recommended Products

The Jam Jar Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn income by advertising and linking to,, and any other website that may be affiliated with Amazon Service LLC Associates Program.

Leave a Reply