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mini raspberry cheesecake on a white plate
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5 stars from 2 reviews

Raspberry Mini Cheesecake Recipe

There’s no way to describe this Mini Cheesecake Recipe other than drool-worthy!! It has my mouth watering just thinking about it!
Author: Donna Elick
Servings: 6 mini cheesecakes
Prep Time30 minutes
Cook Time24 minutes
chill time1 hour 30 minutes
Total Time2 hours 24 minutes

Ingredients

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

Cheesecake Filling

  • 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

Instructions

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 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. Enjoy!

Notes

You can use frozen raspberries in this recipe.
You can crush graham crackers in a plastic bag if you don’t have a food processor. Than pour them into a bowl, add sugar and butter and stir until completely combined.

Nutrition

Serving: 1 | Calories: 330cal | Carbohydrates: 65g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 40mg | Sugar: 58g | Fiber: 3g | Calcium: 26mg | Iron: 1mg