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
