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Mini Raspberry Cheesecakes Recipe
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
For the Raspberry Topping:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish:
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- Fresh raspberries
Instructions:
- Preheat Oven:
- Preheat your oven to 325°F (163°C).
- Line a 12-cup muffin tin with paper liners.
- Prepare the Crust:
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press about 1 1/2 tablespoons of the mixture firmly into the bottom of each muffin cup.
- Bake in the preheated oven for 5 minutes. Remove and let cool while preparing the filling.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, sour cream, and heavy cream until fully combined and smooth.
- Fill and Bake:
- Divide the cheesecake batter evenly among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the centers are set.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours or until fully chilled.
- Prepare the Raspberry Topping:
- In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture begins to simmer.
- Stir in the cornstarch mixture and cook for an additional 1-2 minutes, or until the topping thickens.
- Remove from heat and let cool completely.
- Prepare the Whipped Cream:
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Mini Cheesecakes:
- Once the cheesecakes are chilled, spoon the raspberry topping over each cheesecake.
- Pipe or spoon a dollop of whipped cream on top of each cheesecake.
- Garnish with a fresh raspberry.
Enjoy your mini raspberry cheesecakes with their perfect combination of creamy cheesecake, sweet and tangy raspberry topping, and a crunchy graham cracker crust!