Raspberry Mini Cheesecakes
These delightful Raspberry Mini Cheesecakes combine creamy cheesecake with fresh raspberries for a refreshing dessert that’s easy to make and perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/4 cup brown sugar
For the filling
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/2 cup heavy cream, whipped
- 2 cups fresh raspberries, divided Reserve some for topping
For garnish
- Fresh mint leaves For decoration
Instructions
Prepare the crust
- In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a lined muffin tin, creating 12 individual crusts.
- Refrigerate while preparing the filling.
Make the filling
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Add granulated sugar and vanilla extract, continuing to beat until well combined.
- Mix in lemon juice and fold in whipped heavy cream until fully incorporated.
- Gently fold 1 cup of fresh raspberries into the cream cheese mixture, allowing some to break slightly to create beautiful swirls of color.
Assemble and chill
- Spoon or pipe the cheesecake mixture onto the prepared crusts, filling each cup almost to the top. Smooth the surfaces with a spatula.
- Cover loosely and refrigerate for at least 4 hours or overnight until completely set.
Serve
- Once set, carefully remove each mini cheesecake from the muffin tin.
- Top each with fresh raspberries and garnish with a small mint leaf. Serve chilled for the best flavor and texture.
Notes
These cheesecakes can be made up to two days ahead. They freeze well, just wrap tightly and store in an airtight container. For variations, you can use other berries or skip the crust for a gluten-free option.