Mini Raspberry Cheesecakes Recipe

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:

• Fresh raspberries

Instructions:

1. Preheat Oven:
   • Preheat your oven to 325°F (163°C).
   • Line a 12-cup muffin tin with paper liners.
2. 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.
3. 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.
4. 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.
5. 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.
6. Prepare the Whipped Cream:
   • In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. 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!