Easy Mini Raspberry Cheesecakes

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Mini Raspberry CheesecakesI had extra cheesecake batter so I decided to make these mini cheesecakes. They turned out better than the regular cheesecake!



NOTE: If you don't have a favorite, try this recipes: Mini Raspberry Cheesecakes


  1. Preheat the oven to 325 degrees F.
  2. Place mini muffin papers into each cup of the muffin tin.
  3. Put about 1 teaspoon of graham cracker crust crumbs into the bottom of each cup and gently compress with the bottom of a shot glass.
  4. Fill each cup 3/4 full with the batter, about 1 tablespoon.
  5. Bake 18 minutes, or until filling is set, rotating the pan halfway through baking. Check often with a toothpick at the end of the cook time. They will appear puffed up at first but will settle down as they cool.
  6. Let cool to room temperature then place in the fridge to cool for a few hour. Place them in the freezer if you want them for another time.
  7. Before serving arrange on a platter and top with a raspberry.
Mini Raspberry Cheesecakes

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