No-bake Raspberry Cheesecake Pots

Yummly-Red RazzReviews(4)
Al b.: "Made some adaptions, used granola in stead of cra…" Read More

Whip up this layered, no-bake, naturally colored dessert in a pinch. These pots call for crushed graham crackers and crushed frozen raspberries…making them a dessert worthy for your Valentine crush (or your crush any time of year thanks to the year-round availability of frozen raspberries!).


  • 8 ounces graham crackers (1/2 box)
  • 24 ounces frozen raspberries (2 12-ounce packages)
  • 1 pound cream cheese (softened)
  • 1/2 cup confectioners sugar
  • 4 ounces 2% lowfat greek yogurt (plain)
  • 1/2 teaspoon salt
  • 2 teaspoons lemon juice


  1. Equipment: 16 4-oz glass dishes (such as mason jars, wine glasses, soufflé cups, etc.) OR 8 8-oz glass dishes OR 1 trifle bowl
  2. To make the cookie crumble layer: In a sealed, plastic bag, crush the cookies with a rolling pin. Set aside.
  3. To make the yogurt cheesecake filling: Using a mixer, beat the softened cream cheese on medium speed for 6 minutes. Scrape down the sides of the bowl.
  4. Add the confectioner’s sugar, plain yogurt, salt and lemon juice. Mix until combined and smooth (about 3 minutes). Scrape down the sides of the bowl.
  5. In a sealed bag, gently crush 12-ounces of frozen raspberries with a rolling pin.
  6. Add the 12 ounces of crushed raspberries to the cream cheese mixture. Mix to combine the raspberries, making sure the filling is uniform in color. The filling will become lumpy once the raspberries are added to the cream cheese.
  7. To make the melted raspberry topping: Crush the second bag of raspberries in the same way you crushed the first. Set aside.
  8. Assemble: Evenly divide the cookie crumbles in the bottom of each jar; shake the jar to make sure the cookie layer is somewhat evenly distributed on the bottom of the jar.
  9. Divide the yogurt cheesecake filling evenly onto the cookie crumbles in the 8 mason jars. Smooth the top of each jar after adding the filling.
  10. Divide the crushed, melted raspberries between the 8 mason jars by placing it on top of the raspberry cream cheese filling. Smooth the top.
  11. Refrigerate the finished cheesecakes until ready to serve.
  12. If desired garnish the tops of the mason jars with chocolates, additional frozen raspberries, or sprinkles!
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NutritionView more



Calories200Calories from Fat110
Total Fat12g18%
Saturated Fat6g30%
Trans Fat
Calories from Fat110
Total Carbohydrate21g7%
Dietary Fiber3g12%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Al b. 14 Jul
Made some adaptions, used granola in stead of crackers, and only used philadelphia light and vanilla yoghurt with raspberries, then added another layer without raspberries. Very nice as breakfast.
Tayebi 15 Jun
We made it for our team meeting and everyone loved it as a fun summer treat!
The seeds from the fruits were annoying and made the dish uncomfortably crunchy. A little bitter but overall pretty good. I would use fresh fruit.
Shaddai E. 22 Apr
Loved it! I made it with blueberries and it turned out really good. I didn’t have lemon juice so I used orange juice. I also added orange juice to the purée of blueberries that goes on top of the cream cheese mixture. I will definitely try again, it was very tasty!