These raspberry and white chocolate cups are a simple yet indulgent treat made with just two main ingredients. They are completely no-bake, wonderfully creamy, and perfectly balanced with the sweetness of white chocolate and the gentle tartness of raspberry jam. Ideal for quick desserts, gifts, or an easy sweet craving fix.

Why You’ll Love This Recipe

These cups are incredibly easy to prepare and require no oven time at all. With minimal ingredients and straightforward steps, they are perfect even if you are new to making desserts. The flavor combination is classic and luxurious, and the individual portions make them convenient to serve, store, and enjoy anytime.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

white chocolate – 450 g (1 lb), good quality
raspberry jam – 285 g (10 oz), seedless or with seeds
cupcake liners – 10 standard size

Directions

Line a cupcake tray with 10 cupcake liners.

Place 225 g (8 oz) of the white chocolate into a heatproof bowl. Melt it gently in the microwave in 20-second intervals, stirring between each interval, until smooth. You can also melt it over a saucepan of gently simmering water.

Spoon 1 tablespoon of melted chocolate into the bottom of each cupcake liner. Using the back of a small spoon, spread the chocolate so it fully covers the base and comes slightly up the sides of the liner. This helps seal in the jam later.

Place the tray in the refrigerator for 15 to 20 minutes, until the chocolate feels firm to the touch.

Once set, spoon 1 tablespoon of raspberry jam into the center of each cup. Smooth it gently into an even layer, keeping it away from the edges as much as possible.

Return the tray to the refrigerator for 15 minutes to chill the jam layer.

Melt the remaining 225 g (8 oz) of white chocolate using the same method as before. Spoon 1 tablespoon of melted chocolate over the jam layer in each cup, starting from the center and allowing it to flow outward. Use a small spoon to carefully cover the jam completely without mixing it into the chocolate.

Place the tray back into the refrigerator for 1 to 2 hours, or until fully set.

Once firm, remove the liners and the cups are ready to serve.

Servings and timing

This recipe makes 10 individual cups.

Preparation time is approximately 15 minutes of active work.
Chilling and setting time is about 2 hours and 45 minutes.
Total time is around 3 hours.

Variations

You can use strawberry, cherry, or mixed berry jam instead of raspberry for a different flavor. Adding a pinch of freeze-dried raspberry powder to the melted chocolate can intensify the fruit flavor. For extra texture, a thin layer of crushed biscuits can be added at the base before the first chocolate layer sets.

Storage/Reheating

Store the cups in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 7 days. These cups do not need reheating and are best enjoyed chilled or at room temperature.

FAQs

Can I use milk chocolate instead of white chocolate?

Yes, milk chocolate can be used, but it will create a sweeter and less creamy contrast with the raspberry jam.

Do I need to temper the chocolate?

No, tempering is not necessary for this recipe since the cups are stored chilled and set well without it.

Can I freeze these cups?

Yes, they can be frozen in an airtight container for up to one month. Thaw in the refrigerator before serving.

What type of jam works best?

Thick, good-quality raspberry jam works best to prevent leaking or mixing with the chocolate.

Can I make these in silicone molds?

Yes, silicone molds work very well and make unmolding even easier.

How do I prevent the jam from mixing with the chocolate?

Make sure each layer is well chilled before adding the next, and gently spoon the chocolate over the jam.

Are these suitable for kids?

Yes, they are kid-friendly and contain no baking or complicated steps.

Can I reduce the sweetness?

Using a slightly tart raspberry jam helps balance the sweetness of the white chocolate.

How far in advance can I make them?

They can be made up to 5 days in advance if stored properly.

Can I double the recipe?

Yes, simply double all ingredients and use a larger tray or multiple trays.

Conclusion

Raspberry and white chocolate cups are an effortless yet elegant dessert that delivers big flavor with minimal effort. Their creamy texture, fruity center, and no-bake simplicity make them perfect for any occasion, from casual treats to special gatherings. Once you try them, they are sure to become a regular favorite.

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