Raspberry Cheesecake Recipe with Shortcake + Blackberry Cheesecakes
I love a good no bake raspberry cheesecake recipe. These fun mini cheesecakes are made with raspberries and a delicious cream cheese filling which sits on top of a fluffy shortbread cake.
They are perfect for serving at holiday parties or for family gatherings. During the holidays they usually sit next to the apple treats or pumpkin cookies. You can also serve them at dinner parties for friends and family.
Since these raspberry cheesecakes are no bake, you can whip them up in no time and be ready to serve your guests quickly. No bake cheesecakes are also so much quicker and easier!
As a bonus, we also made a blackberry cheesecake variety. You can serve one or the other, or both!
Raspberry Cheesecake Recipe with Shortcakes
- 1 1/2 cup heavy cream
- 24 oz cream cheese (room temperature)
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- Condensed milk ( about 1 tsp for each shortcake)
- Mini shortbreads
- Fresh or frozen raspberries
How the Make the Raspberry Cheesecake Shortcake Filing
- Pour the heavy cream into a bowl.
- Whip on medium-high speed for a few minutes until the cream starts to thicken.
- As the cream starts to thicken, add the powdered sugar, vanilla extract, and the cream cheese.
- Beat until everything is nicely mixed together. The filling should be creamy with no lumps.
- Set the filling aside until you are ready to assemble the shortcakes.
To Assemble the Mini Shortbread Raspberry Cheesecakes
- Start by filling the mini shortcakes with 1 tsp or less of condensed milk. You can skip this if you want to fill them with just the cheesecake and nothing else. The condensed milk will add some extra flavor and texture to them.
- After all the shortcakes have been filled, spread the cheesecake filling on the top.
- Place the fresh raspberries on top and refrigerate for 45 min to 1 hour so that they set.
If you would like, you can sprinkle a bit of powdered sugar on top for some extra flavor and it will give them more of a snowy look. I like the snowy look but I usually only do it for the holidays.
This delicious raspberry cheesecake recipe is great for making a delicious mini cheesecake dessert that everyone is sure to love.
How the Make the Blackberry Cheesecake Shortcake Dessert
You will use all of the same ingredients, but we will use blackberries instead of raspberries.
Assemble the blackberry cheesecakes just like we did with the raspberry cheesecakes. You can place the blackberries as you want, we like to have them facing up just for presentation.
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Raspberry Cheesecake Recipe with Shortcake + Blackberry Cheesecakes
These fun mini cheesecakes are made with raspberries or blackberries and a delicious cream cheese filling which sits on top of a fluffy shortbread cake.
- 1 1/2 c heavy cream
- 24 oz cream cheese (room temperature)
- 3/4 c powdered sugar
- 1 tsp vanilla extract
- 1-2 cans condensed milk
- Mini shortbreads
- Fresh or frozen raspberries or blackberries
Pour the heavy cream into a bowl and whip on medium-high speed for a few minutes until the cream starts to thicken.
As the cream starts to thicken, add the powdered sugar, vanilla extract, and the cream cheese.
Beat until everything is nicely mixed together. The filling should be creamy with no lumps.
Set the filling aside until you are ready to assemble the shortcakes.
Start by filling the mini shortcakes with 1 tsp or less of condensed milk. You can skip this if you want to fill them with just the cheesecake and nothing else. The condensed milk will add some extra flavor and texture to them.
After all the shortcakes have been filled, spread the cheesecake filling on the top.
Place the fresh raspberries on top and refrigerate for 45 min to 1 hour so that they set.
