These Raspberry Mini Cheesecakes with crunchy layer made of graham crackers rich cheesecake filling and raspberry topping, which are topped with whipped cream and fresh raspberries are very tasty and easy to prepare.
You can make them for the upcoming Valentine´s Day or any other holiday or special occasion. I love raspberries, as well as raspberry desserts, but I believe that there isn’t a person who likes them than my son. That is why I often prepare various raspberry treats and Raspberry Mini Cheesecake is our absolute favorite.
They are simple, easy to prepare and their taste is amazing, because crunchy layer, creamy cheesecake layer, raspberry topping and whipped cream are a winning combination. All you need to make Raspberry Mini Cheesecakes is some free time, a few ingredients and cupcake or muffin tins.
They can even, be prepared earlier and kept in the fridge. If this is the case, my advice is to make whipped topping on serving day. Raspberry mini cheesecakes are perfect little bites for special occasions, because they look nice and will make your holiday atmosphere complete.
If you want to prepare Raspberry Mini Cheesecakes, you will need some simple ingredients like:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter
- Ground cinnamon
- Cream cheese
- Eggs
- Vanilla extract
- Fresh raspberries
- Lemon juice
- Lemon zest
- Cornstarch
- Heavy whipping cream and
- Powdered sugar
How to prepare Raspberry Mini Cheesecakes?
Very easy – first combine graham cracker crumbs with sugar melted butter and cinnamon, then divide the mixture into muffin tins lined with cupcake liners, making sure that the mixture is pressed to the bottom. Next, beat cream cheese and sugar using medium speed, until it becomes smooth.
After that, add eggs and vanilla and beat them until combined, making sure not to over mix them. Then, divide the cheesecake batter between the cupcake liners in the muffin tin and bake for 20 minutes at 350 F. When they´re done, take them out of the oven and leave for a few minutes to cool in the muffin tin, then transfer them to a wire rack.
Meanwhile, you can make Raspberry Topping. First, put raspberries and sugar in a food processor and puree them until they become smooth. You need to sieve them next in order to eliminate seeds. Next, combine raspberry puree, cornstarch, lemon juice and zest in a pan and then cook at medium heat for about 5 minutes or until thickens. Leave the mixture to cool.
When cheesecakes and raspberry topping cool, you need to divide the raspberry topping between the cheesecakes by spooning mixture onto the top. Leave them to cool in the fridge for at least 4 hours. Before serving, make whipped topping – beat heavy whipping cream with powdered sugar until stiff peaks form. Then take cheesecakes out of the fridge and remove cupcake liners. Next, pipe the whipped cream onto the tops of the cheesecakes and top with fresh raspberry.
That is about everything you need to do to enjoy these divine Raspberry Mini Cheesecakes.
If you are a Mini Cheesecakes fan, here are some other interesting recipes – No Bake Chocolate Peanut Butter Mini Cheesecake and Chocolate Mini Cheesecake with Oreo Crust. As for Raspberry fans, check out these recipes – Very Berry Frozen Cream Pie and Valentine‘s Raspberry Chocolate Truffles. I love raspberries, red color and cheesecakes, so Raspberry Mini Cheesecakes is my choice. If you make them you will surely enjoy their divine taste.
Raspberry Mini Cheesecakes
These Raspberry Mini Cheesecakes with crunchy layer made of graham crackers rich cheesecake filling and raspberry topping, which are topped with whipped cream and fresh raspberries are very tasty and easy to prepare.
Ingredients
- CRUST:
- 1 cup Graham cracker crumbs
- 1 tablespoon Granulated sugar
- 3 tablespoon unsalted butter, softened
- 1/4 teaspoon ground cinnamon
- CHEESECAKE FILLING:
- 16 ounces Cream cheese, softened
- 2/3 cup Granulated sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- RASPBERRY TOPPING:
- 2 cups Fresh raspberries
- 5 tablespoon Granulated sugar
- 1 teaspoon Lemon juice
- 1/4 teaspoon Lemon zest
- 1 tablespoon cornstarch
- WHIPPED TOPPING:
- 1/2 cup Heavy whipping cream
- 4 tablespoon Powdered sugar
Instructions
- First you need to preheat the oven to 350 F and line the muffin tin with cupcake liners. Set them aside.
- TO PREPARE GRAHAM CRACKER CRUST – you have to combine graham cracker crumbs, sugar, melted butter and cinnamon in a medium sized pan, and then divide the mixture between cupcake liners in a muffin tin, making sure that the mixture is pressed to the bottom. Leave aside.
- TO PREPARE CHEESECAKE FILLING – you need to beat cream cheese and sugar in a large dish, using medium speed. You should beat them until the mixture gets smooth. Next, add eggs and vanilla and beat until it is combined, but not over mixed. Then, divide the cheesecake batter between the cupcake liners in the muffin tin and bake for 20 minutes. When they´re done, take them out of the oven and leave for a few minutes to cool in the muffin tin, then transfer them to a wire rack, so that they are cooled completely.
- TO PREPARE RASPBERRY TOPPING – you need to put raspberries and sugar in a food processor and puree them until they become smooth. You need to sieve them next in order to eliminate seeds. Next, combine raspberry puree, cornstarch, lemon juice and zest in a pan and then cook at medium heat for about 5 minutes or until thickens. Leave the mixture to cool.
- When cheesecakes and raspberry topping cool, you need to divide the raspberry topping between the cheesecakes by spooning mixture onto the top. Leave them to cool in the fridge for at least 4 hours.
- TO PREPARE WHIPPED TOPPING – start with beating heavy whipping cream with powdered sugar until stiff peaks form. Then take cheesecakes out of the fridge and remove cupcake liners. Pipe the whipped cream onto the tops of the cheesecakes and top with fresh raspberry.
Notes
Raspberry Mini Cheesecakes should be kept refrigerated. Whipped topping should be made before serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 361Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 94mgSodium: 212mgCarbohydrates: 34gFiber: 2gSugar: 27gProtein: 5g
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