My family and I love all things mini- especially desserts that you can eat in a few quick bites (and you can only hope that you can restrain yourself from eating way too many “quick bites”!) These little mini raspberry cheesecakes are so delicious and just perfect for summer- cool, creamy, with a swirl of fruit.
The cheesecakes are made in three stages: preparing the crust, making the raspberry purée, and creating the cheesecake itself. Here’s how it’s done:
Mini Raspberry Cheesecakes
Prepare the crust by adding graham cracker crumbs to melted butter and press into the the cupcake liner a muffin pan. Bake to set.
Make the raspberry puree in a food processor, strain the seeds and set aside. Using your mixer, prepare the mini cheesecake batter and spoon on top of your prepared crusts. Add a generous spoonful of raspberry puree, and using a toothpick, stir gently to blend without disturbing the graham cracker crust.
- 1 cup of graham cracker crumbs (you can buy the kind that comes in a box, or you can make your own using graham crackers in a Ziploc bag and a rolling pin)
- 5 Tablespoons unsalted butter, melted
- 1 tablespoon of sugar
- 8 oz container for fresh raspberries
- 1 teaspoon sugar
- 2 8-ounce packages of cream cheese, at room temperature
- 3/4 cup sugar
- 1/2 teaspoon of vanilla extract
- a pinch of salt
- 2 large eggs, at room temperature
- Using a microwave-safe bowl, melt your butter in the microwave. Stir in the graham cracker crumbs and sugar and mix well.
- Spoon equal amounts of the mixture into paper muffin cups set inside of a 12-cup muffin pan. Press the mixture down into the bottom of the paper using the back of a spoon.
- Bake in a 325° oven for 5 minutes to set your crust.
- Add the raspberries to your food processor and purée until the contents are liquefied.
- Using a strainer set over a cup, remove the seeds from the pureed raspberries, stirring the mixture occasionally to help move the raspberry purée through the strainer.
- Add 1 teaspoon sugar to the strained puree. Stir and set aside.
- Put the cream cheese into the bowl of an electric mixer and using the paddle attachment at medium speed, beat until light and fluffy (about 3 minutes).
- Add the sugar, salt and vanilla and mix well. Reduce the speed to low and add in the eggs, one at a time, scraping down the sides of the bowl occasionally.
- Using a 1/3 cup measuring cup, spoon the cheesecake mixture into each one of the muffin cups.
- Add a generous spoonful of raspberry purée to the top of the cheesecake, and using a toothpick or the tip of a butter knife, gently swirl the raspberry purée into the cheesecake mixture- being careful not to disturb the graham cracker crust on the bottom.
- Bake at 325° for 20 to 25 minutes until the mini cheesecakes are set. Allow to cool completely on a wire rack, and then refrigerate at least 1 hour or overnight before serving.