Mini Raspberry Cheesecakes


Mini Raspberry Cheesecakes Badge

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 to me- they 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 crust Mini Raspberry Cheesecakes

Mini Raspberry Cheesecakes

Preparing the Cheesecake 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

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.

Prepare the Raspberry Puree

Straining Raspberries Mini Raspberry Cheesecakes

Take a 16-oz container of raspberries and add them to your food processor. 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 to the strained puree. Stir and set aside.

Creating the Cheesecake

Two 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 at

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.

Mini Raspberry Cheesecakes Creating Mini Raspberry Cheesecakes

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 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.

Mini Raspberry Cheesecakes Mini Raspberry Cheesecakes

Sharons Signture Mini Raspberry Cheesecakes

{ 4 comments… read them below or add one }

1 Alexa (Kat Biggie)
Twitter: katbiggie
July 1, 2013 at 7:52 am

Those look really, really delicious! I love cheesecake – mini is probably the way to go for me! These don’t look too difficult either.
Alexa (Kat Biggie) recently posted..Learning Spanish with Bosley {Review}


2 Sharon
Twitter: sharonmomof6
July 1, 2013 at 3:06 pm

They aren not hard to make at all- and yes, I need the minis too! Hopefully I can restrict myself to just one!


3 Jessica July 1, 2013 at 12:54 pm

Yum! I’ll be making these for the 4th of July. Maybe I’ll even top with a few blueberries for a red. white and blue theme. Thanks for the recipe.


4 Sharon
Twitter: sharonmomof6
July 1, 2013 at 3:07 pm

Oh absolutely! You have to stop back and tell me how they came out!


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