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Mini Raspberry Cheesecakes

Category Cheesecake
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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May 10, 2012
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. :)

Ingredients:

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

OR:

  • raspberry jam, heated

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Line cupcake pans with paper liners.
  3. 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.
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  4. 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.
  5. 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.)
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  6. Bake crusts for 5 minutes. Place on a cooling rack and allow to cool completely.
  7. 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.
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  8. Return the crusts to the muffin tin. Put 1 Tbsp. of filling into each muffin liner.
  9. 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.

  10. Drop 1/2 tsp. of warm jam into the center of each and using a toothpick swirl the jam into the filling.
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  11. 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.
  12. 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.
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  13. 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 lalala... from Port Orchard, WA

Comment Pin it! Was this helpful? 3

September 4, 2013

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

Comment Pin it! Was this helpful? 1
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Videos

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

Comment Pin it! Was this helpful? 1
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