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Mini desserts have a unique charm that captivates both the eye and the palate. Their petite size allows for a delightful indulgence without overwhelming your senses. Among the myriad of mini desserts, mini raspberry cheesecakes stand out as a perfect treat for various occasions, from birthday celebrations to holiday gatherings and casual get-togethers. These bite-sized delights combine the creamy richness of traditional cheesecake with the bright, tart notes of fresh raspberries, creating a harmonious balance of flavors and textures that is sure to impress your guests.
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Mini Raspberry Cheesecake

Indulge in the delightful charm of mini raspberry cheesecakes! These bite-sized treats combine creamy cheesecake with tart raspberries, making them perfect for any celebration. Their visually stunning presentation and delicious flavor will impress your guests. Follow our easy recipe to create a luscious crust and a smooth filling, topped with fresh berries or raspberry sauce. Perfect for any occasion! #MiniCheesecakes #DessertRecipes #RaspberryDelight #BakingJoy #SweetTreats #MiniDesserts

Ingredients

For the crust:

1 cup graham cracker crumbs

3 tablespoons sugar

6 tablespoons unsalted butter, melted

1/4 teaspoon salt

For the cheesecake filling:

16 oz (450g) cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

2 large eggs

1 cup fresh raspberries (plus extra for garnish)

1 tablespoon lemon juice

For the raspberry sauce (optional):

1 cup fresh raspberries

1/4 cup sugar

1 tablespoon lemon juice

Instructions

Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners or grease them lightly.

    Make the crust: In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt until fully combined. Press about a tablespoon of the mixture into the bottom of each muffin liner, pressing firmly to form a crust.

      Bake the crusts: Place the muffin tin in the oven and bake for 5-7 minutes, or until lightly golden. Remove from the oven and allow to cool while preparing the filling.

        Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy. Add the sugar and vanilla, mixing until smooth. One at a time, add the eggs, mixing well after each addition. Gently fold in the lemon juice and fresh raspberries.

          Fill the crusts: Spoon the cheesecake filling over the cooled crusts, filling each cup about 3/4 full.

            Bake the cheesecakes: Place the muffin tin back into the oven and bake for 18-20 minutes, or until the centers are just set and slightly jiggly. They will firm up as they cool.

              Cool and chill: Remove the cheesecakes from the oven and let them cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours or until fully chilled.

                Make the raspberry sauce (optional): In a small saucepan, combine 1 cup of fresh raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Strain through a fine sieve if desired for a smooth sauce.

                  Serve: Carefully remove the mini cheesecakes from the muffin tin. Top with fresh raspberries and drizzle with raspberry sauce if using. Enjoy your delightful mini raspberry cheesecakes!

                    Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 12