No-Bake Raspberry Cookie Cups

There’s something magical about desserts that are not only visually stunning but also easy to make. Enter the No-Bake Raspberry Cookie Cups—an enchanting vegan treat that combines a buttery cookie base, vibrant raspberry compote, creamy white chocolate ganache, and a fluffy whipped topping. These mini desserts are perfect for summer, parties, or any occasion that calls for a pop of color and flavor. Best of all, they are completely plant-based, no-bake, and free from eggs and dairy, making them accessible to a variety of dietary preferences.

Whether you’re a seasoned baker or a home cook looking for a simple yet impressive dessert, these cookie cups deliver on taste, texture, and aesthetics. Imagine biting into a crisp buttery cup that yields to a luscious, tart raspberry filling, followed by silky white chocolate ganache and airy whipped cream, finished with fresh berries for a burst of freshness. It’s a celebration of summer flavors in a single bite!

Why You’ll Love This Recipe

• Vegan-friendly: Completely plant-based and free from dairy and eggs.
• No-bake convenience: Perfect for warm weather or last-minute dessert prep.
• Bursting with flavor: Tart raspberry, sweet white chocolate, and buttery base in perfect harmony.
• Miniature perfection: Individual portions make serving effortless and presentation stunning.
• Customizable toppings: Fresh raspberries, freeze-dried raspberries, and mint allow for creative flair.
• Make-ahead dessert: Prep in advance and store in the fridge for stress-free entertaining.

Ingredients Breakdown

Here’s the ingredient list, organized by component, exactly as used in the recipe.

For the Base

• 160g plain biscuits (gluten/wheat-free options available for a gluten-free version)
• 1 tablespoon freeze-dried raspberries
• 100g dairy-free block butter or margarine

For the Raspberry Compote

• 1 + 1/2 tablespoons cornstarch + 1 tablespoon water
• 400g fresh or frozen raspberries
• 200g caster sugar
• 1/2 tablespoon lemon juice

For the White Chocolate Ganache

• 200g dairy-free white chocolate (see notes for recommended brands)
• Coconut cream (quantity adjusted for consistency, see instructions)

For the Whipped Cream

• 220ml dairy-free whipping cream
• Drop of pink food gel or freeze-dried raspberry powder

Decoration

• Fresh raspberries
• Freeze-dried raspberries
• Fresh mint leaves

Yield: 6 mini cookie cups
Prep Time: 5 minutes (+ chilling time)
Method: No-bake
Cuisine: American/Vegan

Tools & Equipment Needed

To make these raspberry cookie cups easily and accurately, you’ll need:

• 6-hole cupcake tin
• Cupcake liners
• Blender or food processor
• Small saucepan
• Medium heatproof mixing bowls
• Wooden spoon or spatula
• Measuring cups and spoons
• Stand mixer with balloon whisk attachment or electric hand whisk
• Piping bag with medium round tip
• Small heatproof bowl for ganache
• Refrigerator and freezer for chilling

Optional: Silicone spatula, small glass for pressing base, parchment paper.

Step-by-Step Instructions

Step 1: Prepare the Base

1. Line the tin: Place cupcake liners in a 6-hole cupcake tin and set aside.
2. Blend biscuits: Add 160g of plain biscuits and 1 tablespoon freeze-dried raspberries to a blender. Blitz until fine crumbs form.
3. Melt butter: In a small saucepan, melt 100g dairy-free butter over low heat. Transfer the melted butter into the biscuit crumbs and pulse again to combine.
4. Form cookie cups: Spoon 2–3 tablespoons of the buttery biscuit mixture into each cupcake liner. Use a flat object, like a small glass or rolling pin, to press the mixture up the sides, forming a cup shape for the fillings.
5. Chill: Place the cookie cups in the fridge to firm up while preparing the raspberry compote.

Step 2: Make the Raspberry Compote

1. Mix cornstarch slurry: Combine 1 + 1/2 tablespoons cornstarch with 1 tablespoon water in a small bowl.
2. Cook compote: In a medium saucepan, add 400g raspberries, 200g caster sugar, 1/2 tablespoon lemon juice, and the cornstarch slurry. Heat over medium-high, stirring constantly to prevent sticking.
3. Thicken: Cook for 5–8 minutes until the mixture thickens and becomes jelly-like. Remove from heat and let cool slightly.
4. Fill cookie cups: Spoon the cooled compote evenly into each cookie cup. Return to the fridge for at least 1 hour to chill and set.

Step 3: Prepare the White Chocolate Ganache

1. Melt chocolate: Fill a small saucepan three-quarters full with water and place over low-medium heat. Place a heatproof bowl on top and add 200g dairy-free white chocolate. Ensure the water does not touch the bowl.
2. Add cream: Once melted, add a small amount of coconut cream at a time until a smooth ganache forms. Adjust the amount depending on your chocolate type. For a thinner layer, you may skip the cream.
3. Chill: Let the ganache set in the fridge for approximately 30 minutes before adding the cream topping.

Step 4: Whipped Cream & Decoration

1. Whip cream: In a stand mixer or with a hand whisk, whip 220ml dairy-free cream with a small drop of pink food gel (or freeze-dried raspberry powder) until soft peaks form.
2. Pipe cream: Transfer to a piping bag with a medium round tip and pipe a bulb on top of each ganache-topped cookie cup.
3. Decorate: Drizzle melted white chocolate over the cream, sprinkle freeze-dried raspberries, place a fresh raspberry on top, and add fresh mint leaves for color.

Tips & Variations

• Vegan & gluten-free: Use gluten-free biscuits to accommodate dietary needs.
• Fruit variations: Substitute raspberries with strawberries, blueberries, or a mixed berry compote.
• Chocolate twist: Add cocoa powder to the biscuit base for a chocolatey version.
• Mini desserts: Create smaller portions for parties or gifting.
• Extra texture: Toasted almond flakes or hazelnuts add crunch.

Flavor Profile & Pairings

• Taste: Tart and tangy from raspberries, balanced by the sweet, creamy white chocolate ganache.
• Texture: Crunchy biscuit base, silky ganache, airy cream, and soft, juicy berries.
• Serving suggestion: Pair with a vegan latte or berry-infused iced tea for a refreshing summer dessert.

Nutritional Overview (Per Cookie Cup)

Nutrient	Amount
Calories	~280 kcal
Protein	2g
Carbohydrates	28g
Fat	18g
Fiber	2g
Sugar	14g

Dietary Notes: Vegan, dairy-free, egg-free. Contains gluten unless using gluten-free biscuits.

Make-Ahead & Storage Tips

• Refrigeration: Store in an airtight container for up to 3 days. Let sit at room temperature 10 minutes before serving for best flavor.
• Freezing: Freeze before adding whipped cream for up to 1 month. Add cream and toppings after thawing.
• Prep ahead: Biscuit base and raspberry compote can be made in advance, making this a stress-free dessert for gatherings.

FAQs

Q1: Can I use frozen raspberries?
A1: Yes, just thaw slightly before cooking. The compote may need a minute longer to thicken.

Q2: What vegan white chocolate is best?
A2: iChoc Vanilla, Sainsbury’s Deliciously Free From White Chocolate, or Enjoy Life White Baking Chips melt well and taste creamy.

Q3: Can I skip the food gel?
A3: Yes, it’s only for color; freeze-dried raspberry powder also works.

Q4: Can I make these larger instead of mini?
A4: Yes, scale ingredients proportionally and increase chilling time.

Q5: How long will these hold for a party?
A5: Keep refrigerated and assemble whipped cream just before serving for best presentation.

Cooking Timeline at a Glance

Step	Time
Base prep	10 min
Raspberry compote	10 min
Chill compote	1 hour
White chocolate ganache	10 min + 30 min chilling
Whipped cream & decoration	10–15 min
Total active time	~50 min
Total including chilling	~1 hour 50 min

Serving Suggestions

• Serve on a colorful dessert platter for parties.
• Add extra fresh raspberries or edible flowers for visual impact.
• Mini portions make them ideal for gifting or picnic desserts.

Ingredient Spotlight

Freeze-Dried Raspberries

• Provide intense tart flavor and vibrant color.
• Store in a cool, dry place; perfect for blending into crumbs or sprinkling as decoration.

Dairy-Free White Chocolate

• Essential for creamy ganache.
• Choose a brand that melts smoothly for even coverage.

Pro Cooking Tips

• Compact the cookie base firmly to prevent crumbling.
• Stir the compote constantly to avoid burning.
• Chill each component to maintain shape when assembling.
• Whip cream just before serving for optimal texture.

Storage & Freezing Guide

• Base & compote: Freeze up to 1 month, thaw before adding ganache.
• Ganache: Store separately in the fridge to prevent melting or mixing with whipped cream.
• Whipped cream: Add after thawing to maintain soft peaks.

Recipe Variations

1. Mixed Berry Cups: Replace raspberries with blueberries, blackberries, or strawberries.
2. Chocolate Raspberry Cups: Add cocoa powder to biscuit base and drizzle melted dark chocolate on top.
3. Coconut Bliss: Top with toasted coconut flakes instead of mint.
4. Mini Layered Trifles: Use clear cups for visible layers of cookie, compote, ganache, and cream.

Expanded Conclusion

The No-Bake Raspberry Cookie Cups are a vibrant, flavorful, and visually impressive vegan dessert perfect for summer entertaining, gifting, or simply indulging yourself. The balance of tart raspberries, sweet white chocolate, and creamy coconut whipped topping creates a memorable bite every time. With simple steps, minimal equipment, and make-ahead convenience, these cookie cups are the perfect dessert to wow friends and family.

Bring these delightful mini treats to your next gathering or savor them as a personal indulgence—they’re easy to make, fun to decorate, and irresistible to eat.

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