Mini Raspberry Cheesecakes
These delicious, single serving cheesecakes are sure to be a hit with your family or guests. This is a guide about mini raspberry cheesecakes.
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These mini cheesecakes are a perfect grab and go treat that you are sure to love. This recipe can easily be made using a regular sized muffin tin for a heartier dessert. :)
For the crust:
- 1 1/2 cups graham cracker crumbs
- 4 Tbsp. butter, melted
- 3 Tbsp. sugar
For the filling:
- 2 lbs. cream cheese, room temperature
- 4 large eggs, room temperature
- 1 1/2 cups sugar
- pinch of salt
- 1 tsp. vanilla extract
For the raspberry swirl:
- 6 oz. fresh raspberries
- 2 tbsp. sugar
- Preheat the oven to 325 degrees F.
- Line cupcake pans with paper liners.
- Place graham crackers in a large measuring cup and smash with your hand. (I put a baggie over my hand so that the crackers wouldn't poke me.) To ensure that all of the crumbs were small, I poured the crumbs into the baggie and smashed them more with the glass measuring cup.
- In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Using a fork, stir until well blended and all the dry ingredients are moistened.
- Put 1/2 Tbsp. of the mixture into each cupcake liner. Press firmly into the bottom. (I used a small medicine cup to evenly press the crumbs down.)
- Bake crusts for 5 minutes. Place on a cooling rack and allow to cool completely.
- To make the filling, place cream cheese in a bowl and beat on medium-high speed until fluffy. Add sugar and beat until smooth. Mix in the salt and vanilla. Add eggs one at a time, mixing well after each addition.
- Return the crusts to the muffin tin. Put 1 Tbsp. of filling into each muffin liner.
- To make puree filling: Combine raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
To use raspberry jam: Place approx. 1 cup of jam into a microwave-safe bowl and heat until runny.
- Drop 1/2 tsp. of warm jam into the center of each and using a toothpick swirl the jam into the filling.
- Bake 18 minutes, or until filling is set, rotating the pan halfway through baking. Check frequently at the end of the cook time and check with a toothpick. They will appear puffed up at first but will settle down as they cool.
- Transfer the cheesecakes to a wire cooling rack and let cool to room temperature. Transfer them to the refrigerator and chill for at least 4 hours before serving.
- This recipe makes A LOT of mini cheesecakes. You can freeze them and defrost to serve. Or you can make some minis and a batch of full-sized cupcake ones too (that's what I did!).
To make cupcake sized cheesecakes:
- Prepare the crust mixture and cheesecake mixture using the same instructions as above.
- Use 1 Tbsp. crust mixture for each crust.
- Use 3 Tbsp. cheesecake filling per cheesecake.
- Use 1 1/2 tsp. jam (dropped in 3 spots) for each cheesecake.
- Bake for 32 minutes, or until filling is set, rotating pan halfway through. Check frequently at the end of cook time and check with a toothpick.
Servings: approx. 96 minis, 32 full-size
Prep Time: 20 Minutes
Cooking Time: approx. 18 Minutes
By Laurel from Port Orchard, WA
I had extra cheesecake batter so I decided to make these mini cheesecakes. They turned out better than the regular cheesecake!
- favorite graham cracker crust
- favorite cheesecake batter
- fresh raspberries
NOTE: If you don't have a favorite, try this recipes: Mini Raspberry Cheesecakes
- Preheat the oven to 325 degrees F.
- Place mini muffin papers into each cup of the muffin tin.
- 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.
- Fill each cup 3/4 full with the batter, about 1 tablespoon.
- 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.
- 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.
- Before serving arrange on a platter and top with a raspberry.
September 15, 20121 found this helpful
This video shows you the step by step process for making mini cheesecakes. View the full recipe here: Mini Raspberry Cheesecakes
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