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Raspberry Mini Cheesecakes

Raspberry Mini Cheesecakes That Wow: Easy, Creamy Delights

These Raspberry Mini Cheesecakes blend creamy cheesecake with tart raspberries on a buttery crust, perfect for any festive gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with crushed vanilla wafers or chocolate cookies.
  • ¼ cup Granulated Sugar Can replace with brown sugar for deeper flavor.
  • ½ cup Butter (Melted) Margarine can be used in a pinch.
For the Cheesecake Filling
  • 8 oz Full Fat Cream Cheese Use room temperature for a smooth texture.
  • ¼ cup Sour Cream Plain Greek yogurt is an acceptable replacement.
  • 1 tsp Vanilla Extract
  • 1 tbsp Fresh Lemon Juice Optional but recommended; lemon extract can be a substitute.
  • 1 large Egg Ensure at room temperature.
For the Raspberry Sauce
  • 1 cup Fresh or Frozen Raspberries Can swap with strawberries or mixed berries.
  • ½ cup Water
  • 2 tbsp Cornstarch Can replace with arrowroot if necessary.

Equipment

  • Mixing bowl
  • Muffin Tins
  • Saucepan
  • electric mixer

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press mixture into the bottom of lined muffin tins. Bake for 5 minutes, then cool completely.
  2. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, vanilla, and lemon juice. Mix gently and incorporate room-temperature egg.
  3. Spoon the filling into cooled crusts, filling each about three-quarters full. Bake for 18-20 minutes or until edges set with slight jiggle in center.
  4. Cool mini cheesecakes in the pan for about 10 minutes, then chill in refrigerator for at least 2 hours.
  5. In a saucepan, combine raspberries, water, sugar, and cornstarch. Heat until bubbling and thickened, about 5-7 minutes. Stir in lemon juice and let cool.
  6. Drizzle raspberry sauce on top of chilled cheesecakes and serve cold.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 100mgSugar: 15gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese and eggs are at room temperature before mixing for best results. Avoid overmixing to prevent cracks during baking.

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