What's better than a no bake mini dessert than Raspberry and White Chocolate Mini Dessert Cups. Made with a white chocolate ganache these mini dessert cups will wow any crowd.
Make no bake desserts in disposable plastic cups for the ultimate mess free dessert. These mini dessert cups incorporate raspberries, a white chocolate ganache and a fluffy whipped cream cheese filling.
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Mini dessert cups are perfect for family gatherings like picnics. You can mix different flavor combinations for single serve desserts like cookies and cream cups, individual tiramisu cups or even birthday cake mini cups.
If you like white chocolate and raspberry desserts, then you will love homemade white chocolate ice cream or white chocolate raspberry cream cake.
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Ingredients Needed to Make a No Bake Dessert
This recipe for individual dessert cups is a no bake dessert and uses the following ingredients:
- Frozen Raspberries
- White Chocolate
- Powdered Sugar
- Heavy Whipping Cream
- Cream Cheese
- Vanilla Loaf Cake
- Fresh Raspberries
See recipe card for quantities.
Instructions on Making Raspberry White Chocolate Mini Dessert Cups
In the bowl of a stand mixer, mix the cream cheese and powdered sugar until light and fluffy.
Add the heavy cream continue to mix on until stiff peaks form and fluffy. Do not over mix. Store in the refrigerator until you are ready to assemble the mini desserts.
Cut circular cake disks, using a glass or a round cookie cutter. You'll need 3 per mini cup. Note that you can use crumbs too!
Mix 1 part cream to 2 parts chocolate. You can warm up cream to boiling point and then pour over chocolate, stir until the chocolate dissolves.
If it doesn't dissolve fully, you can microwave for 20 seconds at a time until the chocolate is fully dissolved.
Start by placing a cake disk in the bottom of a cup. Use a spoon to drizzle raspberries and the liquid on the cake, then top it with white chocolate ganache and then the whipped cream and cream cheese frosting.
Repeat these steps and top of your mini dessert with shaved white chocolate. Place them in a cake pan for easy transport to the fridge.
Keep refrigerated until you are ready to serve.
Hint: The more layers you have the more filling you will need. Keep this in mind when you are purchasing your ingredients.
Substitutions
Here are some great substitutions if you are looking to swap out some ingredients or fit a certain diet:
- Lactose Free - use lactose free cream cheese to make this lactose free.
- Dairy Free - use a dessert topping that's dairy free or mixed with a plant based milk as a substitute for the "cream" filling.
- Gluten Free - use gluten free flour to make your cake gluten free.
If you have another idea or combination, try it out! Let me know in the comments how it turns out.
Variations
White chocolate and raspberries are the perfect combination on their own. Here are some variations you might want to consider:
- Cookies and Cream Cups - substitute the raspberries and white chocolate for chocolate sandwich cookies. Use a chocolate loaf cake instead of a vanilla loaf cake.
- Birthday Cake Mini Dessert Cups - substitute the raspberries and white chocolate for sprinkles and candy covered chocolate
- Tiramisu Mini Dessert Cups - substitute the raspberries and white chocolate for coffee and coffee liquor (like Kahlua). Use lady fingers for your cake.
- Lemon Curd Mini Dessert Cups - substitute coffee/liquor for lemon curd/custard
- Apple Crisp Mini Dessert Cups - substitute coffee/liquor for apple crisp/cobbler
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Equipment
Equipment has a big impact on how a recipe turns out. For this recipe you will need a stand mixer or a hand mixer. Measuring spoons and cups will also come in handy. You will also need small bowls to hold ingredients when assembling the mini Dessert Cups and glasses or disposable cups for serving.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Storage
As you assemble the mini dessert cups place them in an 8" round cake pan for easy transport from the counter to the fridge. These mini desserts can be stored in the refrigerator for 3 to 4 days.
It's not recommended that you leave these desserts out for more than one hour as they use whipped cream which can spoil very quickly.
I've never frozen these mini desserts and can't recommend doing so.
Top tip
Before making your whipped cream cheese frosting, place your mixing bowl and attachment in the freezer. Leave it in the freezer for 5 minutes.
In most cases yes. Frozen raspberries when thawed out have a mushier consistency than fresh whole raspberries. Although frozen raspberries may not look appealing they taste much sweeter than fresh raspberries and make a perfect substitute in cooking and baking recipes
Raspberries pair well with other berries, lemon, chocolate, brown sugar and cream just to name a few.
White chocolate pairs the best with raspberries because of it's mild taste.
The best substitute for whipped cream is a non dairy dessert topping like Dream Whip. Mix it with almond milk, soy milk or any non dairy milk to make a dairy free dessert topping.
Other Dessert Recipes
Recipe Details
Raspberry White chocolate Mini Dessert Cups
Ingredients Â
- 1 ½ cup raspberries frozen, thawed
- â…” cups white chocolate
- â…“ cups heavy cream to use with white chocolate
- 250 grams cream cheese
- ½ cup powdered sugar
- 1 cup heavy cream for cream cheese frosting
- ½ cup raspberries fresh for decoration
- 400 gram Vanilla Pound Cake store bought
InstructionsÂ
Whipped Cream and Cream Cheese Frosting
- In the bowl of a stand mixer, mix the cream cheese and powdered sugar until light and fluffy.
- Add the heavy cream slowly down the side of the bowl.
- Scrape the bowl.
- Mix on medium high until stiff and fluffy. Do not over mix. Place in the refrigerator until you are ready to assemble the mini desserts.
White Chocolate Ganache
- Warm up cream to boiling point and pour over white chocolate (that you have placed in a bowl)
- Stir until the chocolate is dissolved. If it does not dissolve place the bowl in the microwave for 20 seconds at a time until fully dissolved.
- Allow to cool.
- If it is too runny, let it sit until it solidifies a little for a creamy texture. You can also place in the freezer for 10 minutes to cool and solidify slightly.
Assembly
- Slice your loaf cake and cut circular disks, using a cup or a round cookie cutter. You should yield at least 20 round disks on one cake pan. You can also use the remnant pieces when assembling your desserts in a cup.
- Start by placing a cake disk in the bottom of a cup. Top with raspberries (including liquid), then add chocolate ganache and whipped cream cheese frosting on top.
- Repeat these step 3 until you have created 2 or 3 layers.
- Top your mini dessert with white chocolate shavings and fresh raspberries.
- Keep refrigerated until you are ready to serve.
Notes
Nutrition
PIN Here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines, see more guidelines at USDA.gov.
Kristen says
You didn't list the ingredients for the cream cheese frosting. What are the proportions of cream cheese and powdered sugar?
AmyG says
Hi Kristen,
For the Whipped Cream and Cream Cheese Frosting use 250g of cream cheese + 1/2 cup of powdered sugar + 1 cup heavy cream (35%)
thanks for catching. I'll update the post shortly.
Happy New Year!