Mini No Bake Raspberry Cheesecakes take only minutes to make and can be made ahead, yet create an elegant and delicious dessert perfect for Valentine's Day.
Cut round circles of parchment paper and line bottoms of mini tart pans with parchment rounds.
Use a food processor to process cookies into fine crumbs. Transfer to bowl. Add hot melted butter and salt to crumbs, stir to combine. Divide evenly between 6 mini round tart pans. Press crumb and butter mixture to create an even layer across bottom and up the sides.
Use food processor to break up the raspberries. Add the cream cheese, sour cream, confectioners sugar, seeds from the vanilla bean pod, and the vanilla extract to the processor and process until smooth and creamy, about 2-3 minutes.
Spoon the filling into each of the tart crusts. Refrigerate until firm, at least 4 hours. If you're in a hurry, you can freeze for an hour. Store in an air tight container in the refrigerator.
Notes
* You may substitute graham crackers with one tablespoon granulated sugar if desired.