ADVERTISEMENT

Mini Raspberry Cheesecake

Cheesecake is a classic dessert that never goes out of style, but when you transform it into adorable Mini Raspberry Cheesecakes, you take it to the next level of charm and indulgence. Perfect for gatherings, celebrations, or just treating yourself to something special, these bite-sized cheesecakes combine the rich, creamy goodness of traditional cheesecake with a refreshing burst of raspberry flavor. Topped with a vibrant raspberry compote, they offer the perfect balance of sweetness and tartness in every bite.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Raspberry Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

🍰💖 These Mini Raspberry Cheesecakes are the perfect bite-sized treat for any occasion! With a creamy, velvety cheesecake base, topped with sweet and tangy raspberry goodness, these mini delights are a dream come true. 🍓✨ Whether you’re hosting a party or indulging in a sweet snack, these cheesecakes will steal the show! 🥄🍴

#MiniCheesecakes #RaspberryDelight #CheesecakeLovers #BiteSizedGoodness #SweetAndTangy #PartyTreats #CreamyCheesecake #RaspberryDesserts #DessertGoals #MiniSweets 🍰🍓💖

  • Total Time: 2 hours 38 minutes (including chilling time)

Ingredients

Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake filling:

  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

For the raspberry compote:

  • 1 cup fresh raspberries (or frozen, thawed)
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch (optional, for thickening)

Instructions

1. Prepare the Crust

  • Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
  • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
  • Spoon about 1 tablespoon of the crust mixture into each muffin cup and press it down firmly to create a solid base.
  • Bake the crusts for 8 minutes or until slightly golden. Let them cool while you prepare the cheesecake filling.

2. Make the Cheesecake Filling

  • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
  • Add the eggs, one at a time, beating well after each addition.
  • Stir in the vanilla extract and sour cream, mixing until the batter is smooth and well-combined.
  • Spoon the cheesecake filling into each muffin cup, dividing it evenly among the cups. Fill them almost to the top, leaving a little room for the compote.
  • Bake for 15-18 minutes, or until the centers are set but still slightly jiggly. The edges should be slightly golden.
  • Allow the cheesecakes to cool completely in the tin, then transfer to the refrigerator to chill for at least 2 hours or overnight for the best texture.

3. Prepare the Raspberry Compote

  • In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat. Stir occasionally until the raspberries begin to break down and the mixture becomes syrupy, about 5 minutes.
  • If you prefer a thicker compote, mix 1 teaspoon of cornstarch with a little water and add it to the mixture. Stir until it thickens.
  • Remove from heat and let the compote cool to room temperature.

4. Assemble the Mini Raspberry Cheesecakes

  • Once the cheesecakes have chilled and are firm, spoon a small amount of the raspberry compote onto the center of each cheesecake. You can also gently swirl the compote into the filling for a marbled effect.
  • Garnish with additional fresh raspberries or mint leaves for a beautiful, fresh touch.

Notes

  • Make Ahead:
    • These mini cheesecakes are perfect for preparing in advance. Simply store them in the refrigerator for up to 3 days before serving, and they’ll be just as delicious!
  • Raspberry Variations:
    • If fresh raspberries are not in season, you can use frozen raspberries instead. Just make sure to thaw them before using them in the compote.
    • You can also try other berry compotes, such as blueberry, strawberry, or blackberry, for different flavor profiles.
  • Use a Water Bath:
    • For an ultra-smooth and crack-free cheesecake, consider baking the cheesecakes in a water bath. Simply place the muffin tin in a larger baking dish and fill it with hot water about halfway up the sides of the muffin tin before baking.
  • Topping Variations:
    • Get creative with your toppings! You can add a dollop of whipped cream, a sprinkle of crushed graham crackers, or even a drizzle of chocolate sauce for added indulgence.
  • Author: Rosa
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes

Whether you’re hosting a holiday party, enjoying a summer picnic, or simply craving a little something sweet, these mini cheesecakes will surely steal the show.

Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake filling:

  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

For the raspberry compote:

  • 1 cup fresh raspberries (or frozen, thawed)
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch (optional, for thickening)

Step-by-Step Instructions

1. Prepare the Crust

  • Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
  • In a medium bowl, combine graham cracker crumbssugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
  • Spoon about 1 tablespoon of the crust mixture into each muffin cup and press it down firmly to create a solid base.
  • Bake the crusts for 8 minutes or until slightly golden. Let them cool while you prepare the cheesecake filling.

2. Make the Cheesecake Filling

  • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
  • Add the eggs, one at a time, beating well after each addition.
  • Stir in the vanilla extract and sour cream, mixing until the batter is smooth and well-combined.
  • Spoon the cheesecake filling into each muffin cup, dividing it evenly among the cups. Fill them almost to the top, leaving a little room for the compote.
  • Bake for 15-18 minutes, or until the centers are set but still slightly jiggly. The edges should be slightly golden.
  • Allow the cheesecakes to cool completely in the tin, then transfer to the refrigerator to chill for at least 2 hours or overnight for the best texture.

3. Prepare the Raspberry Compote

  • In a small saucepan, combine the raspberriessugar, and lemon juice over medium heat. Stir occasionally until the raspberries begin to break down and the mixture becomes syrupy, about 5 minutes.
  • If you prefer a thicker compote, mix 1 teaspoon of cornstarch with a little water and add it to the mixture. Stir until it thickens.
  • Remove from heat and let the compote cool to room temperature.

4. Assemble the Mini Raspberry Cheesecakes

  • Once the cheesecakes have chilled and are firm, spoon a small amount of the raspberry compote onto the center of each cheesecake. You can also gently swirl the compote into the filling for a marbled effect.
  • Garnish with additional fresh raspberries or mint leaves for a beautiful, fresh touch.

Flavor and Texture

The Mini Raspberry Cheesecakes offer the perfect blend of creamy, tangy, and sweet. The graham cracker crust provides a buttery crunch that pairs wonderfully with the smooth, velvety cheesecake filling. The raspberry compote adds a fresh, fruity burst, cutting through the richness of the cheesecake and giving each bite a vibrant and refreshing contrast.

These cheesecakes are the perfect balance between sweet and tangy, making them an irresistible dessert for any occasion. The texture is light, creamy, and velvety, with just the right amount of tang from the cream cheese and sour cream, while the fresh raspberries add a delightful zing.

Tips for Success

  1. Make Ahead:
    • These mini cheesecakes are perfect for preparing in advance. Simply store them in the refrigerator for up to 3 days before serving, and they’ll be just as delicious!
  2. Raspberry Variations:
    • If fresh raspberries are not in season, you can use frozen raspberries instead. Just make sure to thaw them before using them in the compote.
    • You can also try other berry compotes, such as blueberry, strawberry, or blackberry, for different flavor profiles.
  3. Use a Water Bath:
    • For an ultra-smooth and crack-free cheesecake, consider baking the cheesecakes in a water bath. Simply place the muffin tin in a larger baking dish and fill it with hot water about halfway up the sides of the muffin tin before baking.
  4. Topping Variations:
    • Get creative with your toppings! You can add a dollop of whipped cream, a sprinkle of crushed graham crackers, or even a drizzle of chocolate sauce for added indulgence.

Serving Suggestions

Serve these Mini Raspberry Cheesecakes at your next holiday gathering, birthday party, or as a sweet treat after dinner. Pair them with a hot cup of coffee or tea for a cozy dessert experience, or enjoy them with a glass of dessert wine for an elegant touch. They’re also fantastic for gift-giving, packaged in a cute box or on a dessert platter for a homemade touch.

Final Thoughts

These Mini Raspberry Cheesecakes are the ultimate combination of creamy, decadent cheesecake and fresh, fruity raspberry goodness. Their individual size makes them perfect for portion control, while their stunning appearance will impress your guests. Whether you’re baking for a special occasion or just indulging in a sweet treat, this recipe is sure to be a hit. So, gather your ingredients, roll up your sleeves, and get ready to enjoy a delightful dessert that’s as beautiful as it is delicious.

ADVERTISEMENT

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

ADVERTISEMENT