Name: Mini Raspberry Cheesecakes
Prep time: 20 min
Cook time: 20 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 3 tbsp unsalted butter, melted; 12 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1/2 cup fresh or frozen raspberries; 1 tsp vanilla extract; 1 tsp lemon juice; 1/4 cup heavy cream or sour cream; Optional: fresh raspberries, chocolate drizzle, mint leaves, dark chocolate chunks for garnish

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Mini Raspberry Cheesecakes are charming, individually sized desserts that feature a creamy raspberry-infused filling atop a buttery graham cracker crust, finished with fresh berries and a touch of chocolate drizzle. These mini cheesecakes are as beautiful as they are delicious—perfect for parties, holidays, or a luxurious treat anytime.

Why You’ll Love This Recipe

These cheesecakes offer all the decadence of a classic dessert with the convenience and elegance of a handheld size. They’re easy to serve, portion-controlled, and ideal for entertaining. The vibrant raspberry flavor combined with the richness of cream cheese creates a refreshing and satisfying bite every time.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Graham cracker crumbs
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Eggs
Fresh or frozen raspberries
Vanilla extract
Lemon juice
Heavy cream or sour cream
Optional: fresh raspberries, chocolate drizzle, mint leaves, and dark chocolate chunks for garnish

directions

Prepare the crust
• Preheat oven to 160 °C (325 °F).
• In a bowl, combine graham cracker crumbs and melted butter.
• Press mixture into the bottom of lined muffin tins to form crusts.
• Bake for 5–7 minutes, then let cool.
Make the raspberry filling
• In a food processor, purée raspberries with a little lemon juice.
• Strain to remove seeds if desired.
Prepare cheesecake batter
• In a large bowl, beat cream cheese until smooth.
• Add sugar, vanilla, and raspberry purée.
• Mix in eggs one at a time, then fold in heavy cream or sour cream until smooth.
Assemble and bake
• Pour filling over cooled crusts in muffin tins.
• Bake for 18–22 minutes until centers are just set.
• Let cool in the pan, then refrigerate for at least 4 hours or overnight.
Garnish and serve
• Top each mini cheesecake with fresh raspberries, chocolate drizzle, and a mint leaf before serving.

Servings and timing

Makes approximately 12 mini cheesecakes. Preparation takes 20 minutes, baking 20 minutes, and chilling requires at least 4 hours, ideally overnight.

Variations

Swirl effect: Drop raspberry sauce onto unbaked cheesecakes and swirl with a toothpick for a marbled look.
Chocolate base: Use crushed chocolate cookies instead of graham crackers.
Citrus twist: Add lemon or orange zest to the batter for brightness.
Nut crust: Combine ground almonds or pecans with the crust mixture.

storage/reheating

Store mini cheesecakes in the refrigerator in an airtight container for up to 5 days. They can also be frozen for up to 2 months—thaw in the fridge overnight before serving. Do not reheat; serve chilled.

FAQs

Can I use frozen raspberries?

Yes, just thaw them first and strain if needed to remove excess liquid or seeds.

How do I know when they’re done baking?

The centers should be just set and slightly jiggly. They will firm up as they cool.

Can I make these without eggs?

Yes—use a mixture of cream cheese, yogurt, and cornstarch as an egg-free alternative.

What’s the best way to get smooth cheesecake?

Ensure cream cheese is fully softened and avoid overmixing after eggs are added.

Do I need a water bath?

Not for mini cheesecakes. Their small size allows for even baking without cracking.

Can I use muffin liners?

Yes, they make removal easier. Silicone molds also work very well.

Can I use a different fruit?

Absolutely—try blueberries, strawberries, or blackberries in place of raspberries.

How do I store them neatly?

Keep them in a single layer in a sealed container to preserve their shape and garnish.

Can I make these ahead for a party?

Yes, they’re perfect for make-ahead desserts. Prepare the day before and garnish just before serving.

What pairs well with these cheesecakes?

Serve with coffee, champagne, or a fresh fruit salad for a lovely dessert spread.

Conclusion

Mini Raspberry Cheesecakes are an elegant, flavorful, and crowd-pleasing dessert. With their smooth, fruity filling, crisp crust, and attractive presentation, they’re ideal for both casual treats and special occasions. Whether you’re hosting guests or indulging yourself, these bite-sized delights never fail to impress.

Mini Raspberry Cheesecakes

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Mini Raspberry Cheesecakes are creamy, single-serve desserts featuring a raspberry-infused cheesecake filling on a buttery graham cracker crust, topped with fresh raspberries and chocolate drizzle.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 4 hours 40 minutes
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 160 °C (325 °F). Line a muffin tin with paper liners.
Combine graham cracker crumbs and melted butter. Press into muffin tin bottoms. Bake 5–7 minutes. Cool.
Purée raspberries with lemon juice. Strain to remove seeds if desired.
Beat cream cheese until smooth. Add sugar, vanilla, and raspberry purée. Mix in eggs one at a time. Fold in cream or sour cream.
Pour filling over crusts. Bake 18–22 minutes until centers are just set.
Cool completely in pan. Refrigerate at least 4 hours or overnight.
Top with raspberries, chocolate drizzle, and mint leaves before serving.