Mini Raspberry Cheesecakes
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.
- 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
Ingredients
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- 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
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.
Notes
- Swirl raspberry purée on top before baking for marbled effect.
- Use chocolate cookie crust for variation.
- Add citrus zest for brightness.
- Use silicone molds for easy release.
- Store refrigerated for up to 5 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Find it online: https://tastyera.com/mini-raspberry-cheesecakes/