There’s no way to describe my Raspberry Cheesecake other than drool-worthy!! That bit of tanginess in the filling paired with the sweet-sour flavor of the berry sauce and a dab of sweet whipped cream… It has my mouth watering just thinking about it! And this is actually a mini raspberry cheesecake recipe, so they’re absolutely adorable to boot!
Anyone can make my mini cheesecake recipe — I mean it!
I have all of the best tips worked right into it: straining the sauce for silky smoothness, a simple crust with only three ingredients, and a filling whisked at low speed to avoid any cracks or bubbles in the cake.
See? I’ve thought of everything — because I want everyone to love these scrumptious sweets as much as I do!! And cheesecakes can be tricky.
That’s why I have recipes for all kinds of bakers and snackers: a lemon cake for those without a sweet tooth, a no-fuss crockpot recipe, and a cheesecakey ice cream for when you’re not feeling like cake at all!
Ingredient Notes and Substitutions
- Raspberries – Feel free to use frozen berries to make the sauce! Just let them thaw first.
- Fruit Nectar – This is like a thick, sort of acidic, and extra sweet fruit juice. Almost any flavor works: peach, mango, pineapple, etc.
- Graham Crackers – Want to use other graham cracker flavors for the crusts? Go for it!
A chocolate crust would be ridiculously tasty with the raspberry flavoring, that’s for sure.
- Cream Cheese – Unfortunately, I can’t really recommend low-fat cream cheese for my mini cheesecake recipe.
Since these cakes are being baked, we’re going to avoid ingredients that have too much moisture, and that includes low-fat cream cheese.
- Lemon – You’ll need 2 teaspoons of lemon zest and 3 tablespoons of lemon juice. One large lemon should do it, or two medium-sized ones.
An orange is a good substitute for lemon in raspberry cheesecake!
Tips for Making Mini Raspberry Cheesecake
- Don’t have a food processor for your graham cracker crust?
Break the crackers apart, toss them in a freezer bag, and crush them up by hand!
I’ve found that a rolling pin or meat mallet is best for this trick.
- Use room temperature eggs and cream cheese.
It’s easiest to combine ingredients that are all the same temperature.
Plus, filling made with ingredients of different temperatures can leave you with a lumpy, bumpy texture.
So, let the eggs and cream cheese come to room temperature before you get started.
Eggs take 30 minutes to reach room temperature, and cream cheese takes a whole hour! Speed it up a bit by breaking up the blocks.
- A few time-saving (and pre-planning) tricks.
The reduced raspberries can take up to an hour to chill.
Try making the sauce beforehand so that you’re not waiting around for it to cool before starting the raspberry cheesecake recipe.
Same deal for the crusts — you can make those the day before.
You can also use premade mini graham cracker crusts from the grocery store to save the 20 minutes or so it takes to make them from scratch.
While I do swear by my homemade graham cracker crust, and use it for so many different desserts, I understand that sometimes we just need to save time!
Storing and Freezing
Raspberry cheesecake will last for up to 4 days in the fridge. Keep well covered well and don’t the minis come to room temperature if you plan on saving them!
These mini raspberry cheesecakes also freeze extraordinarily well for up to two months! They’re already individually-portioned-sized.
Again, just cover really well with a few layers of plastic wrap and let them thaw before serving.
Kitchen Tools You Will Need
- Food processor or rolling pin for pulverizing graham crackers for the crust.
- Muffin pan – Silicone is a great non-stick option, but a standard metal pan helps small cakes to brown evenly all the way around.
- Stand mixer or large mixing bowl with hand mixer for whipping up your cheesecake filling.
Mini Cheesecake Recipe FAQ
New York style includes a lot of cream cheese and heavy cream. It’s super dense and tangy!
Alternatively, your average cheesecakes are fluffier and sweeter. My moist yet fluffy mini cheesecake recipe is the perfect example! Creamy, but not too heavy.
After 20 minutes, give the pan a bit of a wiggle. The centers will still jiggle, but once the edges are set, then the cakes should be removed from the oven.
If you wait for the whole cake to firm up, it’ll be overcooked!
No-bake cheesecakes don’t rely on eggs to firm up. Instead of baking, they set while they sit in the refrigerator. In the end, these fridge cakes taste more mousse-like and are a lot lighter in texture.
Mine is a baked mini raspberry cheesecake recipe. With the addition of eggs and a short stay in the oven, our cakes become wonderfully dense yet fluffy and are more custard-like.
With love, from our simple kitchen to yours.
Other Cheesecake Recipes
Raspberry Mini Cheesecake Recipe
Raspberry Sauce Topping
- 2 cups fresh raspberries, plus extra fresh berries to decorate
- 1/2 cup granulated Sugar
- 5 tablespoons Fruit Nectar
- 1/4 cup water, optional
- 1 tablespoon Cornstarch, optional
Graham Cracker Crust
- 1 package graham crackers, 9 full sheets
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 2 8-ounce packages cream cheese (room temperature)
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 large lemon, 2 teaspoons lemon zest and 3 tablespoons lemon juice
Raspberry Sauce Topping
- Prepare the Raspberry Sauce Topping: Combine the raspberries, sugar and fruit nectar in a small saucepan. Bring to simmer on medium heat, and cook for 10 minutes, stirring often and crushing the berries with a large fork or potato masher. Cook the mixture down until it has thickened.
- Strain the thickened Raspberry sauce through a wire sieve into a bowl, pressing the pulp
- with the back of a spoon. Discard solids and chill the sauce.
For the crust
- Preheat the oven to 350°F. Line a jumbo muffin pan with 6 liners, or a cupcake
- pan with 12 liners.
- Add the graham crackers and sugar to the bowl of a food processor. Pulse the graham crackers to crumbs. Pour the melted butter through the spout and continue to pulse until combined. Press an even amount of graham cracker crust into the bottom of each muffin or cupcake liner.
- Press down the crusts firmly, using a small glass, or the backside of a small measuring cup.
- Bake for 8 minutes. Set aside.
For the cheesecake filling
- In a mixing bowl, combine the room temperature cream cheese and sugar. Beat with an electric mixer at low speed until smooth and creamy.
- Add the flour, vanilla extract, eggs, lemon juice, and lemon zest. Beat at low speed, scraping the bowl, until combined.
- Divide the cheesecake filling evenly among the liners, and place in the oven. Bake jumbo
- muffin mini cheesecakes for approx. 20-24 minutes. The centers will still jiggle a little,
- but the edges should be set. Cupcake size may require less baking time, so start checking
- them around 18 minutes.
- Remove from the oven and let cool at room temperature for 20 minutes, then transfer to
- the fridge and chill for an hour. The centers will sink in a little, but it’s okay, because the
- Raspberry sauce will fill the depressions.
- When the mini cheesecakes have cooled, divide the Raspberry Sauce Topping evenly
- onto each of the mini cheesecakes. Chill for an hour. Garnish with fresh Raspberries, or
- whipped cream.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2023
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