Description
Enjoy these delightful and creamy raspberry mini cheesecakes perfect for any occasion!
Ingredients
Scale
- 16 ounces cream cheese, softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup raspberries, fresh or frozen
- 1 cup graham crackers, crushed
- 1/4 cup butter, melted
- 2 tablespoons brown sugar
- 1/4 cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Prepare the Crust: In a bowl, mix crushed graham crackers, melted butter, and brown sugar until well blended. Line a mini muffin tin with paper liners. Press about 1 tablespoon of the crust mixture firmly into the bottom of each liner.
- Make the Cheesecake Filling: In a mixing bowl, combine softened cream cheese and sugar. Beat until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in heavy cream, vanilla extract, and lemon juice until smooth.
- Assemble the Cheesecakes: Spoon the cream cheese mixture over the prepared crusts, filling each liner about three-quarters full. In a small bowl, toss raspberries with cornstarch. Gently fold them into the cheesecake batter or place a few pieces on top of each mini cheesecake.
- Bake: Bake in the preheated oven for about 18-20 minutes, or until the centers are slightly set but still jiggly. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Chill: Refrigerate the cheesecakes for at least 2 hours before serving to allow them to fully set and the flavors to meld.
Notes
- Crust Variations: Substitute graham crackers with digestive biscuits or Oreo crumbs for a different flavor.
- Fruit Topping Alternatives: Swap raspberries for other berries like blueberries or strawberries.
- Serving Suggestions: Garnish with additional fresh raspberries or a sprinkle of powdered sugar before serving.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg