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Mini Raspberry Cheesecakes

  • Prep 20 min
  • Total 2 hr 20 min
  • Ingredients 10
  • Servings 24

Ingredients

Crust:

1
cup ground graham crackers
2
tablespoons melted butter, unsalted
1 1/2
teaspoons of sugar

Raspberry purée:

6
oz fresh raspberries
2
tablespoons sugar

Cheese filling:

1
lb cream cheese, at room temperature
3/4
cup sugar
Pinch of salt
1/2
teaspoon vanilla extract
2
eggs, at room temperature

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can make the purée with any fruit you like.

You won't believe how delicious these mini cheesecakes are until you try them! The creamy cheese filling is mixed with a raspberry purée to make an irresistible combination. Their small size makes them perfect for reunions or parties. Enjoy!

Make the ground graham crackers by placing them in a blender and process until they've completely broken down.

Directions

  • 1 Prepare the crust: Preheat the oven to 375°F. Line your mini cupcake molds with the small liners.
  • 2 Combine the ground graham crackers, melted butter and sugar in a small bowl. Mix using a fork until everything is well combined and moist.
  • 3 Place 1 tablespoon of the mixture at the bottom of each lined mold. Apply light pressure to create the crust.
  • 4 Bake for 5 minutes to compact. Remove from the oven and set aside.
  • 5 For the raspberry purée: Combine the raspberries and sugar in a blender or food processor. Process until soft.
  • 6 Strain the mixture through fine mesh to eliminate the seed. Set aside.
  • 7 Cheese filling: Whip the cream cheese at medium-high using a hand mixer until it becomes fluffy, about 5 minutes.
  • 8 Add the sugar and continue whipping. Add the salt and vanilla, mix until combined. Add the eggs one at a time, mixing well after each addition.
  • 9 Assembly:Pour 2-3 tablespoons of the mixture over the cookie crust.
  • 10 Place 1/2 teaspoon of raspberry purée in a few different spots on the surface of the cheese. Use a toothpick to create a marbling effect.
  • 11 Bake until the filling is firm, about 20 minutes. Transfer to a rack and let cool at room temperature. Refrigerate for at least 2 hours.

You won't believe how delicious these mini cheesecakes are until you try them! The creamy cheese filling is mixed with a raspberry purée to make an irresistible combination. Their small size makes them perfect for reunions or parties. Enjoy!

Rate and Comment

Oriana Romero Oriana Romero
September 10, 2015

You won't believe how delicious these mini cheesecakes are until you try them! The creamy cheese filling is mixed with a raspberry purée to make an irresistible combination. Their small size makes them perfect for reunions or parties. Enjoy!