These mini raspberry cheesecakes are creamy, tangy, and perfectly portioned with a buttery graham cracker crust and a vibrant raspberry topping. I love how this recipe gives me the flexibility to bake them or prepare a no-bake version depending on my mood or time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (120g) graham cracker crumbs
3 tbsp melted butter
2 tbsp granulated sugar
16 oz (450g) cream cheese, softened
½ cup (100g) granulated sugar
1 tsp vanilla extract
2 large eggs
½ cup (120ml) sour cream
1 cup (120g) fresh or frozen raspberries
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch
½ cup heavy whipping cream (for no-bake option)
Directions
I start by preheating the oven to 325°F (160°C) and lining a muffin tin with cupcake liners.
I mix the graham cracker crumbs, melted butter, and sugar, then press about 1 tablespoon into each liner to form a firm crust.
In a large bowl, I beat the cream cheese and sugar until smooth, then mix in the vanilla extract.
I add the eggs one at a time, mixing gently after each addition, then stir in the sour cream until fully combined.
Then I divide the filling evenly over the crusts and bake for 18 to 22 minutes, until the centers are just set. I turn off the oven and let them cool inside with the door slightly open, then refrigerate them for at least 2 hours.
For the raspberry topping, I cook the raspberries with sugar, lemon juice, and cornstarch over medium heat until thickened, then let it cool completely.
I spoon the raspberry topping over the chilled cheesecakes before serving.
For the no-bake option, I skip the eggs and baking. I whip the heavy cream to stiff peaks and fold it into the cream cheese mixture, then chill for at least 4 hours before adding the topping.
Servings and Timing
This recipe makes 12 servings.
Prep time: 25 minutes
Cooking time: 20 minutes
Total time: 2 hours 45 minutes
Calories: about 320 kcal per serving
Variations
I sometimes swap raspberries for strawberries, blueberries, or a mixed berry topping. For a chocolate twist, I add melted chocolate to the filling or drizzle chocolate on top. I also like experimenting with different crusts, such as digestive biscuits or vanilla cookies.
Storage/Reheating
I store these cheesecakes in the refrigerator in an airtight container for up to 4 days.
For longer storage, I freeze them without the topping for up to 2 months, then thaw them overnight in the fridge and add the raspberry topping before serving.
I do not reheat them since they are best enjoyed chilled.
FAQs
Can I use frozen raspberries?
Yes, I can use frozen raspberries. I just cook them a bit longer to reduce excess moisture.
How do I know when the baked cheesecakes are done?
I look for slightly set centers with a gentle jiggle. They will firm up as they cool.
Can I make these ahead of time?
Yes, I like making them a day in advance and keeping them chilled until serving.
What is the difference between baked and no-bake versions?
The baked version is denser and more traditional, while the no-bake version is lighter and mousse-like.
Can I make this recipe without cupcake liners?
Yes, I can grease the muffin tin well, but I find liners make removal much easier.
Conclusion
These mini raspberry cheesecakes are one of my favorite desserts when I want something creamy, fruity, and beautifully portioned. I enjoy how versatile they are, and whether I bake them or go for the no-bake version, they always turn out delicious and satisfying.
📖 Recipe:
Print
Mini Raspberry Cheesecakes (No-Bake Option Included)
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These mini raspberry cheesecakes are creamy, tangy, and perfectly portioned with a buttery graham cracker crust and a vibrant raspberry topping. Enjoy them baked for a classic texture or no-bake for a lighter, mousse-like treat.
Ingredients
1 cup (120g) graham cracker crumbs
3 tbsp melted butter
2 tbsp granulated sugar
16 oz (450g) cream cheese, softened
½ cup (100g) granulated sugar
1 tsp vanilla extract
2 large eggs
½ cup (120ml) sour cream
1 cup (120g) fresh or frozen raspberries
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch
½ cup heavy whipping cream (for no-bake option)
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs, melted butter, and sugar. Press about 1 tablespoon into each liner to form the crust.
- In a large bowl, beat cream cheese and sugar until smooth, then mix in vanilla extract.
- Add eggs one at a time, mixing gently after each addition, then stir in sour cream until combined.
- Divide filling evenly over crusts and bake for 18 to 22 minutes until centers are just set.
- Turn off oven and let cheesecakes cool inside with the door slightly open, then refrigerate for at least 2 hours.
- For the topping, cook raspberries, sugar, lemon juice, and cornstarch over medium heat until thickened. Cool completely.
- Spoon raspberry topping over chilled cheesecakes before serving.
- For the no-bake option, skip eggs and baking. Whip heavy cream to stiff peaks and fold into the cream cheese mixture, then chill for at least 4 hours before adding topping.
Notes
Use frozen raspberries if needed; cook longer to reduce excess moisture.
Cheesecakes are done when centers are slightly set with a gentle jiggle.
Can be made a day in advance and stored chilled.
Store in an airtight container in the refrigerator for up to 4 days.
Freeze without topping for up to 2 months; thaw overnight before serving.
Try different berries or add chocolate for variation.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake or No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
