Raspberry Prosecco Cheesecake Cups

These Raspberry Prosecco Cheesecake Cups are a rich, delicious fancy recipe, easy enough for weeknight dessert and fancy enough for parties. Colorful and creamy, these cups combine an Oreo crust with a raspberry, prosecco, and cheesecake filling.

When we need an easy, fancy dessert perfect for any adult party, we always love making these cheesecake cups. The recipe is no-bake, so it’s very easy, and the filling is equally simple but looks so fancy!

❤️ Why You’ll Love This Recipe

• Simple Ingredients: All you need are some basic baking ingredients and prosecco.
• Easy: This is a no-bake recipe, so it’s as easy as mixing, filling, and chilling.
• Pretty: The layered white and pink colors of these cups make a pretty presentation.
• Creamy and Delicious: The filling is full of raspberry, cheesecake, and sweet prosecco flavors.

🛒Ingredients

We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.

Crust

• Golden Oreos – crushed
• Butter – melted

Filling

• Instant Jello Cheesecake Pudding
• Whipping cream
• Powdered sugar
• Prosecco
• Raspberry syrup
• Raspberries
• Sugar

Decoration

• Whipped cream
• Raspberries

🔪 How to Make Raspberry Prosecco Cheesecake Cups

This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.

1. Combine the Oreo crumbs with melted butter and mix. Press about 2 tablespoons into the bottom of each cup and freeze.

2. Whip all the filling ingredients except the raspberry syrup, sugar, and raspberries until thick and creamy. Reserve 1 cup of filling, and evenly divide the rest between the cups and place back in the freezer.

3. Mix the raspberry syrup with the remaining pudding. Then, mix the sugar and raspberries to coat. Mix the raspberries and pudding mixture until combined and pink.

4. When the cups have set, add a layer of crumbs. Then, top it with the raspberry pudding mixture. Chill, top with whipped cream and raspberries, and enjoy!

🥄 Equipment

• Measuring cups and spoons
• Stand mixer
• Glass cups

🥫 Storage

This recipe makes 4 servings, so you shouldn’t have any leftovers. However, if you do, you can refrigerate these for up to 4 days covered with plastic wrap.

What to Serve with Raspberry Prosecco Cheesecake Cups

Serve these no-bake cheesecake cups as dessert after a meal like garlic steak butter bites with roasted potatoes.

💭 Tips

• Using a food processor is the easiest way to crush your Oreos.
• I prefer Torani raspberry syrup. I find it has the best flavor.
• If your raspberry filling isn’t bright enough, add a few more drops of syrup and a few more raspberries.

⁉️ FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

🍽 More Recipes

Do you enjoy raspberries? Then try these delicious recipes.

• Raspberry Lemon Cookies
• Raspberry Italian Soda
• Limoncello Raspberry Prosecco Cocktail

🧾Recipe Card

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

Raspberry Prosecco Cheesecake Cups

Raspberry prosecco cheesecake cups are a rich, sweet, and tangy dessert loaded with raspberry and sparkling prosecco flavor.

Cook ModePrevent your screen from going dark

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Chill Time: 10 hours hours

Total Time: 10 hours hours 30 minutes minutes

Servings: 4 Servings

Calories: 655kcal

Equipment

• Measuring Cups and Spoons
• Stand mixer
• Glass cups

Ingredients

For the crust

• 20 Golden Oreo’s
• ½ stick Butter melted

For The Filling

• 1 box Jello Cheesecake Pudding
• 1/1/2 cups Heavy Cream
• 1 cup powdered Sugar
• ¼ cup Prosecco
• 1 Tablespoon Raspberry Syrup
• 10 Ripe Raspberries
• 2 Tablespoons Sugar
• Whipped Cream – to top
• Fresh Raspberries – to top

Instructions

• Place the Golden Oreo Cookies in the Food Processor, and pulse into crumbs.
• Add the Melted Butter, and pulse until well mixed.
• Fill the Bottom of the dessert cups with the Crumbs, about 2 Tablespoons in each cup.
• Place in the Freezer.
• In the mixing bowl of a stand mixer, add the Jello Cheesecake Pudding, Whipping Cream, Powdered Sugar, and Prosecco, and Whip with the whisk attachment until thick and creamy, about 2 minutes.
• Start the mixer on low until ingredients are blended, then turn on high to whip thick.
• Remove the dessert cups from the Freezer, and measure out 1 cup of the Pudding, and pour 1/4 cup into each of the dessert cups.
• Place the cups back in the freezer for about an hour.
• In the mixing bowl, add the Raspberry Syrup, and blend until mixed, and pink.
• Place the Sugar on the Raspberries, and stir to coat.
• Place the Raspberries, and all the Sugar in the Mixing Bowl, and mix until well blended, and the color is a bright Raspberry Pink.
• If the Color is not Bright enough, add a few drops of the Syrup, and a few more Raspberries, and a teaspoon of Sugar. Blend well, and place in the Refrigerator.
• When the Cheesecake Pudding has set up, remove from the freezer, and add a layer of crumbs, equally to each of the dessert cups, on top of the White layer.
• Remove the Raspberry Cheesecake Pudding from the Refrigerator, and pour evenly, filling the dessert cups.
• Place in the Refrigerator, overnight for best results.
• Before serving, top with Whipped Cream, and a Fresh Raspberry.
• Serve, and Enjoy!

Disclaimer

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Serving | Calories: 655kcal | Carbohydrates: 85g | Protein: 4g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 67mg | Sodium: 253mg | Potassium: 115mg | Fiber: 1g | Sugar: 64g | Vitamin A: 875IU | Vitamin C: 0.4mg | Calcium: 57mg | Iron: 2mg