Raspberry Cheesecake in a Glass: Easy No-Bake Dessert for Kids & Adults

Ingredients

Raspberry Syrup Layer (Bottom Layer):

• 1 cup fresh or frozen raspberries
• 2 tbsp sugar or maple syrup (adjust to taste)
• 1–2 tbsp water
• 1 tsp lemon juice (optional, enhances flavor)

Cheesecake Filling Ingredients:

• 1 cup cream cheese, softened
• 1/2 cup Greek yogurt or heavy cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract

Crust Layer:

• 1 cup graham cracker crumbs or digestive biscuits
• 3 tbsp melted butter
• 1 tbsp sugar (optional)

Raspberry-Blackberry Topping Ingredients:

• 1/2 cup raspberries
• 1/2 cup blackberries
• 1–2 tsp honey or maple syrup (optional, for toddlers under 1 year, skip honey)

Optional Toddler-Friendly Version:

• Use full-fat cream cheese and unsweetened yogurt
• Replace sugar with mashed banana or fruit puree
• Skip honey if under 1 year old
• Lightly mash berries to avoid choking hazards

How to Make Raspberry Cheesecake in a Glass

Make the Raspberry Syrup

1. Add raspberries, sugar (or maple syrup), water, and lemon juice to a small saucepan.
2. Simmer over medium heat for 5–7 minutes until the berries break down.
3. Blend or mash until smooth.
4. Let the raspberry syrup cool completely before assembling.

This syrup forms the bottom layer of your Raspberry Cheesecake in a Glass.

Add the Raspberry Syrup Layer

• Spoon 1–2 tablespoons of raspberry syrup into the bottom of each glass and spread evenly.

Prepare the Cheesecake Filling

• Beat the cream cheese until smooth and creamy.
• Add Greek yogurt (or cream), powdered sugar, and vanilla extract.
• Mix until fully combined and silky smooth.

Add the Cheesecake Filling Layer

• Spoon or pipe the cheesecake filling gently over the raspberry syrup.
• Smooth the top with a spoon or spatula.

Add the Crust Layer

• Mix graham cracker crumbs with melted butter and sugar (if using).
• Sprinkle the crust mixture evenly over the cheesecake layer.
• Press lightly to keep the layer intact while maintaining visible layers.

Top with Fresh Fruits

• Arrange raspberries and blackberries on top of the crust layer for a fresh, colorful finish.

Chill & Serve

• Refrigerate the Raspberry Cheesecake in a Glass for 2–3 hours or until set.
• Serve chilled for best flavor and texture.

Tips for the Best Raspberry Cheesecake in a Glass

• Make ahead: Prepare the cheesecakes the night before for stress-free dessert.
• Flavor twist: Add lemon zest or almond extract to the filling for extra flavor.
• Vegan option: Use coconut cream and vegan cream cheese, replace graham crumbs with vegan cookies.
• Kid-friendly tip: Mash berries for toddlers to avoid choking hazards.
• Presentation tip: Use clear glasses to showcase the beautiful layers.

FAQs About Raspberry Cheesecake in a Glass

Q1: Can I make this Raspberry Cheesecake in a Glass ahead of time?
Yes! Make it the night before and chill for a quick grab-and-go dessert.

Q2: Can toddlers eat this dessert?
Absolutely! Use unsweetened yogurt, mashed fruits, and skip honey for children under 1 year.

Q3: Can I use frozen berries?
Yes, thaw frozen raspberries or blackberries and drain excess juice before using.

Q4: How long does it last in the fridge?
This cheesecake stays fresh for up to 3 days when covered tightly.

Q5: Can I make it in large containers instead of individual glasses?
Yes, you can layer the crust, cheesecake, and berries in a larger dish, but individual glasses are more visually appealing.