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You are here: Home / Recipes / Cuisine Category / American Recipes / Mini Cheesecakes

Mini Cheesecakes

April 13, 2015 by Amy B, Updated August 5, 2021 20 Comments

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Mini Raspberry Cheesecakes with raspberry sauce

These easy mini cheesecakes with a simple cookie bottom and a homemade 1-minute raspberry sauce are the perfect mini cheesecake recipe for special occasions and family meals. Get ready to impress and delight even the pickiest eater, I can’t get over how easy it is to make this personal dessert.

side view of Mini Cheesecakes topped with raspberry sauce and fresh raspberries

WHY MINI CHEESECAKE RECIPE

This mini cheesecake recipe is for every cheesecake lover who’s in search of cheesecake perfection.

It’s the simplest easiest quickest way to make this all-time favorite dessert! A foolproof recipe that takes intimidation away and allows you to indulge and enjoy mini cheesecakes perfection!

I confess I am a cheesecake lover and a cheesecake-obsessed baker! You might remember I confessed in an earlier post for mini chocolate pudding cakes that growing up I wasn’t so much a chocolate person.

Now that has changed, but it didn’t take away a tiny bit from my cheesecake love affair.

Luckily my sweet mom shares the same cheesecake affinity. I remember many nights we would chat, laugh, and share a vanilla cheesecake while my sister, dad, and brother (aka. the pure chocoholics) would roll their eyes and indulge in chocolate!

A full plate of mini cheesecakes surrounded by lots of fresh raspberries and fresh mint

A while ago when we had just moved to Vienna, I made this recipe at a huge fancy VIP seated dinner we were hosting.

I was in charge of dessert and I was so nervous and excited. I found out everyone raved about dessert and some even asked for an extra serving. A very uncommon protocol at such events!

Later on while still in Vienna, I made this mini cheesecake recipe for so many other occasions. Guess what, I had to give away the recipe each time.

Other than how good these mini cheesecakes are, they’re very easy and un-intimidating to make.

HOW TO MAKE CHEESECAKE

Many cheesecake recipes are super complicated and feature a long water bath, covering or uncovering the cheesecake, high heat or low heat, crust baked first, or crust baked with the cheesecake. And the list goes on…

This raspberry mini cheesecake recipe is really shamefully easy.

one mini cheesecake with raspberry sauce close up showing the dense texture

I love my cheesecakes dense, smooth and rich tasting but not heavy—so I prefer low-fat cream cheese over full-fat here, but feel free to use full or fat-free.

a block of cream cheese on a plate to make the cheese

Also, I prefer a cheesecake that’s not too sweet because I’ll always find a sweet topping for it. I like my cheesecakes well chilled and even a few days after they were baked.

A cookie cutter cutting off cookies to fit the bottom of the cheesecakes

A nice cookie crust at the bottom is key.  I don’t process the crust with melted butter and sugar—I keep it just a cookie! I use my cookie cutter to cut out exact sizes.

A muffin pan lined with baking sheets and a cookie pressed at the bottom of each paper to make the cheesecake base

Then I place one cookie at the bottom of a muffin tin lined with paper cups (for easy release) and that’s the base for each mini raspberry cheesecake.

cream cheese and sugar at the bottom of a bowl getting ready to beat for the mini cheesecake recipe

The cheesecake batter itself is simply cream cheese, sugar, vanilla extract, and eggs. You throw it all except the egg in a mixing bowl or your stand mixer fitted with the paddle and beat it until it’s very smooth.

Smooth and fluffy beaten cream cheese and sugar in a bowl to make cheesecakes

Then the egg is added and beaten just a bit. Don’t overbeat the egg.

You really don’t need to beat the eggs too much as you should stay away from incorporating too much air from the eggs. This helps the cheesecake NOT deflate after it’s baked.

the egg and vanilla added in the bowl to the cream cheese mixture

So go in with the egg and vanilla and beat until just mixed up.

Cheesecake batter being scooped over the cookie bottoms in the baking pan

Poured over the ready cut cookies in muffin tins.

A hand pouring hot water to fill the empty muffin tin cavities

Another tip is to fill any empty muffin tin cavity with hot water. This also creates a creamier cheesecake! If the muffin pan is full, then don’t worry bout this step.

Now bake these mini cheesecakes bake for 15 minutes, cool down in the oven while it’s turned off before you remove from the oven and move them to the counter and finally the fridge.

cooled cheesecakes on a plate and a hand peeling off the baking ppers

Once cooled down completely, you can start carefully removing the baking paper form the mini cheesecakes.

Raspberry Sauce for Cheesecake

a hand holding a spoon showing off the easy raspberry sauce for cheesecake

On a busy day, I will top my cheesecakes with this fabulous 1-minute raspberry sauce and its mini raspberry cheesecake indulgence and perfection!! If you wanted you could add a small dollop of homemade whipped cream.

a hand holding a cup of raspberry jam

Start off with a cup of good raspberry jam, and feel free to use seedless or not.

Microwave the jam for 30 seconds until it’s warm and add to it a tablespoon of hot water to thin it out.

the cup of raspberry jam with hot water on the side and lots of fresh raspberries on a cutting board

Add in a huge lot of fresh raspberries!

And then mix that up until you have a luscious 1 minute tasty raspberry sauce for cheesecake! SO GOOD!

a hand showing close up of the fresh raspberries added to the raspberry jam

I love how these mini cheesecakes are in individual-size portions—not only does this help with baking, but it makes them look cuter and makes for more portion control.

TIPS FOR SUCCESS

  • These mini cheesecakes keep in your fridge for a week and will taste better the next day or two after baking, which makes them a great make-ahead dessert!
  • For an extra smooth raspberry sauce, opt for seedless raspberry jam. I don’t mind a couple of seeds and used regular jam.
  • I prefer my raspberry cheesecake with low-fat cream cheese, but full-fat or even no-fat will work.
  • Chill for at least six hours or overnight for best results.
  •  

MINI CHEESECAKE RECIPE VARIATIONS

If you aren’t a fan of raspberry you could add a sprinkling of chocolate chips while the cheesecake is fresh from the oven.

The cookie crust makes this recipe crazy easy, but if you have graham crackers and not cookies, you can definitely substitute a graham cracker crust.

In a pinch, pie filling works great as a topping.

Purchase any fruit syrup pre-made and add fresh fruit.

Use caramel sauce or chocolate sauce instead of fruit syrup.

a fork with a bitten piece of cheesecake on a white marble and raspberry sauce

OTHER GREAT MINI DESSERTS

Mini Cheesecake Bites with Pistachios and Cranberries

Mini Cherry Pie

Easy Mini Lemon Pudding Cake

Mini Red Velvet Cheesecakes With Sugar Raspberries

Ultimate Mini Chocolate Cheesecakes

side view of Mini Raspberry Cheesecakes with raspberry sauce
4.38 from 27 votes
Print

Mini Cheesecakes

Looking for an easy mini cheesecake recipe? These mini raspberry cheesecakes with a simple cookie bottom and a homemade 1-minute raspberry sauce are the ticket! 

Course Dessert
Cuisine American
Keyword cheesecake, cheesecake recipe, Mini Cheesecakes, raspberry sauce
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 318 kcal
Author Mahy

Ingredients

  • 6 digestive cookies or Graham crackers cut up int circles using a cookie cutter to the same size of your muffin pan
  • 8 ounces cream cheese
  • 1/3 cup sugar
  • 1 pinch salt
  • 1 teaspoon pure vanilla extract
  • 1 egg

One-minute raspberry sauce

  • 1/2 cup your favorite pure raspberry jam (use seedless if desired)
  • 2 tablespoons hot water
  • 1/2 cup fresh raspberries

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line a muffin pan with 6 paper cups (use more if you prefer a rather slimmer cheesecake layer).
  3. Place a round cookie at the bottom of each cupcake liner and press it down firmly.
    A muffin pan lined with baking sheets and a cookie pressed at the bottom of each paper to make the cheesecake base
  4. To make the cheesecake batter, place the cream cheese, sugar, salt and vanilla in a bowl and use an electric mixer to beat the mixture well until it’s smooth and no lumps appear.
    cream cheese and sugar at the bottom of a bowl getting ready to beat for the mini cheesecake recipe
  5. Add in the egg and beat for just a few more seconds, avoid over beating the batter after adding in the egg because it creates air bubbles in the cheesecake.
  6. Divide the batter among the 6 (or more if desired) muffin cavities on top of the cookie base. Bake the cheesecakes for 15 minutes until they puff a little.
    Cheesecake batter being scooped over the cookie bottoms in the baking pan
  7. Shut off the oven and leave the cheesecakes in for an hour before cooling them on the counter for another hour. Then chill them in the fridge for at least 6 hours.
  8. Once chilled, remove the paper lining from around the cheesecakes and drizzle them with the 1 minute best raspberry sauce.
    cooled cheesecakes on a plate and a hand peeling off the baking ppers
  9. For the sauce: Microwave the raspberry jam and water in a small bowl for 30 seconds to loosen the consistency a little bit. Then add in the fresh raspberries and mix them gently with a spoon. Serve!
    a hand holding a cup of raspberry jam

Recipe Video

Recipe Notes

  • These mini cheesecakes keep in your fridge for a week and will taste better the next day or two after baking, which makes them a great prepare in advance dessert! 
  • For an extra smooth raspberry sauce, opt for seedless raspberry jam and strain after microwaving with the water. I don’t mind a couple of seeds and used regular jam. 
  • I prefer my raspberry cheesecake with low-fat cream cheese, but full-fat or even no-fat will work. 
Nutrition Facts
Mini Cheesecakes
Amount Per Serving (1 cheesecake)
Calories 318 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Cholesterol 70mg23%
Sodium 199mg9%
Potassium 109mg3%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 28g31%
Protein 3g6%
Vitamin A 555IU11%
Vitamin C 5.1mg6%
Calcium 53mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: American Recipes, Appetizer Recipes, Baking Recipes, Breakfast Brunch Recipes, Cakes, Cheesecakes, Cuisine Category, Desserts, Finger Food, Holidays, Parties, Recipes Tagged With: cheesecake, cream cheese, mini cheesecake, mini raspberry cheesecake, mini raspberry cheesecakes, quick raspberry sauce, raspberry cheesecake. raspberry, raspberry sauce

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Reader Interactions

Comments

  1. Joseph

    August 28, 2019 at 11:36 am

    5 stars
    will this recipe work with ricotta

    Reply
    • Mahy

      September 4, 2019 at 11:26 am

      Yes Joseph absolutely! It would be a bit grainy in texture because that’s the ricotta texture. However it would taste super creamy!

      Reply
    • Mahy

      October 3, 2019 at 10:30 pm

      Yes absolutely!

      Reply
  2. Joseph

    August 28, 2019 at 11:34 am

    5 stars
    Hello and thank you for what you do ,,,Mom always made her cheese cake with Ricotta ..have you tried that ingredient ? and do you know if it will work ,,,Im not a baker but a really good cook ,thank you Joseph

    Reply
    • Mahy

      September 4, 2019 at 11:27 am

      Yes of course and it works just as well!!

      Reply
  3. Sherry

    March 28, 2019 at 9:11 pm

    Do you think frozen raspberries could replace fresh ones? Just curious your thoughts, thank you.

    Reply
    • Mahy

      April 23, 2019 at 12:16 pm

      Absolutely!! I have used frozen before and it works just as great!

      Reply
  4. Lucie

    February 9, 2019 at 2:30 am

    5 stars
    Super easy n tastes so yummy

    Reply
    • Mahy

      February 18, 2019 at 11:58 am

      Thanks Lucie–this recipe is a real crowd pleaser!

      Reply
  5. Mona

    March 2, 2018 at 1:20 pm

    5 stars
    It’s really amazing .Very easy making and very light and tasty .

    Reply
    • Mahy

      March 8, 2018 at 9:54 am

      Thank you!! So glad you liked it!!

      Reply
  6. Bonnie

    August 22, 2016 at 2:34 pm

    Could you make these in mini-muffin pans for a baby shower? Could I just crush up the graham crackers and add a little butter to make the crust instead of a cookie cutter? I don’t have one that size.

    Thanks so much! Looks amazing!

    Reply
    • Mahy

      August 24, 2016 at 7:34 pm

      Bonnie, you can absolutely crush the cookies, mix them with butter or even break them up. You’ll be surprised how forgiving this recipe is. I’ve made it into a large muffin pan and broke up cookies to cover the bottom as best as possible–so there were spots where there was no cookie base. After baking, no one, and I mean no one could ever guess that! They were perfect! Give it a try breaking up the cookies and patching the pieces as best as you can to cover the bottom 🙂

      Reply
  7. Traci Terpstra

    May 21, 2016 at 8:24 pm

    The recipe for the raspberry sauce does not specify clearly the amounts. Can you please let me know how much of each ingredient for the sauce? Thanks!

    Reply
    • Mahy

      May 21, 2016 at 10:00 pm

      Hi Traci, thanks for letting me know! I think what happened was the measurements were not read well when I put the ingredient list in the instructions section, so I changed it now.
      You should have 1/2 cup each raspberry jam and raspberries, and 2 tablespoons of hot water.
      Hope you make them soon!! Enjoy 🙂

      Reply
  8. Shafia

    July 25, 2015 at 11:46 pm

    Thanks so much Mahy! I love this recipe and have made this several times! I have never liked cheesecakes until i tasted yours! You are amazing!

    Reply
    • Mahy

      August 26, 2015 at 7:30 am

      Shafia–you made my day thank you!!! I am so glad you’re loving and making these:) Enjoy:)

      Reply
  9. Reem

    April 13, 2015 at 7:46 am

    One of my favourite. Never tasted anything like it before, and I never stopped at one.

    Thanks for sharing that Mahi you are amazing.

    Reply
    • Mahy

      April 14, 2015 at 10:30 pm

      Thank you Reem!You’re too sweet 🙂 Enjoy!

      Reply

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