These mini raspberry cheesecakes are a delicious and easy-to-make bite-size cheesecake dessert that the whole family will enjoy. They are made with a graham cracker crust, a tangy cheesecake filling, and a swirl of fresh raspberry sauce on top. The raspberry swirl adds a touch of sweetness and tartness to the cheesecakes, and the buttery graham cracker crust provides a crunchy contrast.
Cheesecake is great, but fruity cheesecake is even better. I’m a big, big fan of cheesecake and fruit. Cherry, blueberry, raspberry – you name it. I love them all. I’ve made all kinds of delicious, fruity cheesecakes over the years, but by far, my favorites are mini cheesecakes. They have all the flavor and texture of their full-sized counterparts, and they’re also adorable, too. What’s even better is that they cook more evenly, so there’s no need to worry about cracking, water baths, or intricate cooling methods.
Mini Raspberry Cheesecakes
These delicious miniature cheesecakes start with a homemade graham cracker crust. Then, I make a rich cheesecake batter and a sweet and tangy raspberry sauce. I add the cheesecake batter to the crust, swirl in the raspberry sauce, and then bake it to rich, creamy perfection. It only takes a little over 45 minutes from start to finish, and when it’s all said and done, I have absolutely delicious cheesecakes that are as cute as they are tasty.
Why You’ll Love This Mini Raspberry Cheesecake Recipe
- The combination of flavors is simply irresistible, and the tartness of the raspberry swirl perfectly complement the creamy sweetness of the cheesecake filling, and the graham cracker crust adds a touch of crunch.
- They are the perfect size for individual servings, and are ideal for parties, potlucks, a midday snack, or even a weeknight dessert.
- These are easy to make with a few simple ingredients, and the instructions are easy to follow.
Mini Raspberry Cheesecakes Ingredients
You’ll only need some basic ingredients to make this recipe. You probably have most of them in your kitchen right now, and anything you don’t can be found easily at your local grocery store.
- Graham cracker crumbs
- Melted butter
- Cream cheese
- Granulated sugar
- Large eggs
- Vanilla extract
- Fresh raspberries
- Lemon juice
How to Make Mini Raspberry Cheesecakes
Making these cheesecakes is so simple. The entire process only takes a few simple steps, and you’ll be all done in a little over 45 minutes!
Step 1: Prep
Preheat the oven to 325 degrees and line a muffin pan with cupcake liners. Set aside.
Step 2: Make the Raspberry Sauce
Add the raspberries, sugar, lemon juice, water, and cornstarch to a small saucepan and stir. Cook over medium heat until thickened, stirring constantly. Set aside to cool.
Step 3: Make the Crust
Mix the graham cracker crumbs, sugar, and butter in a medium bowl.
Step 4: Press and Bake
Add ⅛ cup of the mixture to each paper liner, firmly pressing the mixture down to make a crust. Bake for 5 minutes then remove and set aside.
Step 5: Make the Cheesecake Batter
Beat the cream cheese in a large bowl on medium speed until creamy. Then, add the sugar and beat until combined. Add the eggs and vanilla and beat until combined again.
Step 6: Fill and Swirl
Fill the muffin tins ¾ full of the cheesecake batter. Then, add a teaspoon of raspberry filling to the top of the cheesecake and swirl with a toothpick.
Step 7: Bake
Bake for 18 to 21 minutes. Remove from the oven to cool completely, then chill. Enjoy!
- Fully soften your cream cheese for the creamiest batter and to avoid little bits of raw cream cheese in the batter.
- Swirl the raspberry filling into the top of the batter just until it’s swirly. Don’t make pink mud.
- These cheesecakes are best when chilled until nice and cold.
- Strain the raspberry sauce with a fine mesh strainer, if desired.
- Use any of your favorite berries for the fruity sauce.
- You can top the plain cheesecake with pie filling before baking.
- For a chocolate crust, use crushed Oreos.
What to Serve with Mini Raspberry Cheesecakes
Milk, coffee, or tea are perfect with these little cheesecakes. They’re also fantastic with a little whipped cream on top and fresh berries on the side.
New York-style cheesecake and no-bake cheesecake are the two most popular, and thus, most common cheesecake varieties.
Cream cheese is a fresh cheese made with milk and cream. Cheesecake is a sweet dish using cream cheese as the main ingredient.
Raspberry cheesecake is made with a simple cheesecake batter into which a sweet raspberry sauce is swirled before baking.
There are several common cheesecake varieties that you can find almost anywhere, including:
New York-style cheesecake
Mini cheesecakes can be frozen for up to a month.
How to Store Leftover Mini Raspberry Cheesecakes
Place these cheesecakes in the refrigerator for up to 4 days in an airtight container. For longer storage, wrap the individual cheesecakes in plastic wrap, then place them in an airtight, freezer-safe container and freeze for up to a month.
Try This Delicious Mini Cheesecake Recipe Today
These mini raspberry cheesecakes are as cute as they are delicious, and they’re so easy to make, you’ll be itching to whip them up all the time. With all their delicious flavor, they make the perfect dessert for a family meal or as an addition to any gathering. Give this recipe a try, and I know it will become you new favorite way to make cheesecake.
More Delicious Cheesecake Recipes You’ll Enjoy
These Mini Strawberry Cheesecakes are easy to make, are no-bake, and are topped with fresh strawberries with a layer of chocolate between the crust and the cheesecake layers..
Mini Raspberry Cheesecakes
- Preheat the oven to 325° and line muffin pan(s) with paper liners. Set aside.
- In a small saucepan, add raspberries, sugar, lemon juice, water and cornstarch. Stir.
- Cook over medium heat until thickened. Remove from heat, strain seeds if desired, and let cool.
Graham Cracker Crust
- In a medium bowl, mix graham cracker crumbs, sugar, and butter with a fork until combined.
- Add ⅛ of a cup into each paper liner, and firmly press mixture evenly.
- Place in the over for 5 minutes, remove and set aside.
- In a large bowl, beat cream cheese on medium speed until creamy.
- Add sugar and beat until combined.
- Beat eggs into mixture, then add vanilla extract and beat until combined.
- Fill muffin cups ¾ full with cheesecake mixture.
- Add a teaspoon of raspberry filling on top of the cheesecake and swirl over the top with a toothpick.
- Bake for 18-20 minutes
- Remove from the oven and let cool completely. Best served cold.
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