Go Back
If you're on the hunt for a dessert that combines ease with elegance, look no further than Buzzy Raspberry Cheesecake Bombs. This innovative no-bake treat is perfect for those warm summer days when turning on the oven feels less than desirable. These cheesecake bombs embody a delightful balance of rich, creamy cheesecake and the tangy sweetness of fresh raspberries, making them a showstopper for any gathering or a sweet indulgence for yourself.

Frozen Yogurt Raspberry Cheesecake Bombs

Discover the joy of no-bake desserts with Buzzy Raspberry Cheesecake Bombs! This easy-to-make treat combines rich cream cheese, fresh raspberries, and a crunchy graham cracker crust, all without turning on the oven. Perfect for summer gatherings or a sweet treat for yourself, these cheesecake bombs are creamy, tangy, and visually stunning. Impress your friends and family with this elegant dessert that’s sure to become a favorite!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 cups cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 1/2 cups frozen raspberries, slightly thawed

1 cup plain or Greek yogurt

1 tablespoon lemon juice

Optional: fresh raspberries and mint leaves for garnish

Instructions
 

Prepare the Crust: In a bowl, combine the graham cracker crumbs and melted butter, stirring until the mixture resembles wet sand. Press about 1 tablespoon of the mixture into the bottom of each silicone mold or mini muffin tin. Place in the freezer to set while you prepare the cheesecake filling.

    Make the Cheesecake Filling: In a large mixing bowl, whip together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add the yogurt and lemon juice, mixing until fully combined. Gently fold in the thawed raspberries until evenly distributed.

      Fill the Molds: Remove the crusts from the freezer. Spoon the cheesecake filling over the crusts in each cavity, filling them to the top. Gently tap the mold on the counter to remove any air bubbles.

        Freeze the Bombs: Cover the molds with plastic wrap or a lid and place in the freezer. Allow them to freeze for at least 4 hours or until completely solid.

          Release the Cheesecake Bombs: Once frozen, gently remove the cheesecake bombs from the molds. You might need to run warm water on the outside of the molds for easier release.

            Serve: Arrange the cheesecake bombs on a serving platter. If desired, garnish with fresh raspberries and mint leaves for an added touch. Enjoy immediately, or store them in an airtight container in the freezer for a cool treat anytime!

              Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12 bombs