Introduction:
If you’re looking for a sweet treat that’s both elegant and easy to make, these mini raspberry cheesecakes are perfect for any occasion. Bite-sized, yet bursting with flavor, they combine the rich creaminess of traditional cheesecake with the fresh tang of a homemade raspberry sauce. Each little cheesecake is a beautiful blend of smooth cream cheese, crunchy graham cracker crust, and a sweet raspberry topping that perfectly balances out the richness. Whether you’re hosting a dinner party or simply craving a delightful dessert, these cheesecakes will certainly impress.
One of the best things about these mini cheesecakes is their simplicity. The crust comes together in minutes with just graham cracker crumbs, sugar, and butter, creating a firm base that holds up beautifully to the creamy filling. The cheesecake filling itself is a classic mix of cream cheese, sugar, eggs, and vanilla, delivering that signature tang and smooth texture everyone loves in a cheesecake. The individual serving size makes them perfect for portion control, but don’t be surprised if you find yourself reaching for seconds!
Topped with a homemade raspberry sauce that adds a vibrant, fruity finish, these cheesecakes are as delightful to look at as they are to eat. The raspberries bring a pop of color and flavor, turning this simple dessert into something special. Whether you’re making these for a special event or just to satisfy your sweet tooth, these mini raspberry cheesecakes are sure to become a favorite in your dessert repertoire.
Mini Raspberry Cheesecakes Recipe
Delightful mini cheesecakes topped with a sweet raspberry sauce.
Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup sugar
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
Directions:
- Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a bowl, mix together graham cracker crumbs, melted butter, and 1/4 cup sugar. Press this mixture into the bottom of each muffin liner to form the crust.
- In a large bowl, beat together the cream cheese and 1/2 cup sugar until the mixture is smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Divide the cheesecake mixture evenly among the prepared muffin cups. Bake for 20-25 minutes or until the cheesecakes are set and slightly puffed.
- While the cheesecakes are cooling, prepare the raspberry sauce. In a small saucepan, combine the fresh raspberries, 1/4 cup sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly.
- Spoon the raspberry sauce over the cooled cheesecakes and serve.
Prep Time: 35 minutes
Servings: 12 mini cheesecakes
