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!
An easy foolproof mini cheesecakes recipe with homemade 1-minute raspberry sauce and fresh raspberries! This mini raspberry dessert is sure to impress everyone including yourself!
Why cheesecake lovers need to try this raspberry mini cheesecake recipe:
This mini raspberry cheesecake recipe is for every cheesecake lover who’s in search for 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 raspberry 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 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 raspberry cheesecakes are, they’re very easy and un-intimidating to make.
How to make Raspberry Mini Cheesecakes:
Many cheesecake recipes are super complicated and feature long water baths, 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.
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.
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 nice cookie crust at the bottom is key. I don’t process with butter and sugar—I keep it just a cookie! I use my cookie cutter to cut out exact sizes and place one cookie at the bottom of a muffin pan lined with paper cups (for easy release) and that’s the base for each mini raspberry cheesecake.
The cheesecake batter itself is simply cream cheese, sugar, vanilla and eggs.
Poured over the ready cut cookies in a muffin pan, these mini cheesecakes bake for 15 minutes, cool down in the oven while it’s turned off before moving them gradually to the counter then the fridge.
On a busy day, I will top my cheesecakes with this fabulous 1 minute raspberry sauce and it’s mini raspberry cheesecake indulgence and perfection!!
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 make 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.
Mini Raspberry 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!
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
- Preheat the oven to 350 degrees.
- Line a muffin pan with 6 paper cups (use more if you prefer a rather slimmer cheesecake layer).
- Place a round cookie at the bottom of each cupcake liner and press it down firmly.
- 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.
- 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.
- 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.
- 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.
- Once chilled, remove the paper lining from around the cheesecakes and drizzle them with the 1 minute best raspberry sauce.
- 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!
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.
Do you think frozen raspberries could replace fresh ones? Just curious your thoughts, thank you.
Absolutely!! I have used frozen before and it works just as great!
Super easy n tastes so yummy
Thanks Lucie–this recipe is a real crowd pleaser!
It’s really amazing .Very easy making and very light and tasty .
Thank you!! So glad you liked it!!
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!
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 🙂
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!
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 🙂
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!
Shafia–you made my day thank you!!! I am so glad you’re loving and making these:) Enjoy:)
These look BEAUTIFUL….and sound YUMMY. They would make the perfect addition to a Mother’s Day Brunch/Dinner. Thanks for sharing. I will give them a try!!
Thank you! Hope you make them and enjoy:) And Happy Mother’s Day in advance!:)
One of my favourite. Never tasted anything like it before, and I never stopped at one.
Thanks for sharing that Mahi you are amazing.
Thank you Reem!You’re too sweet 🙂 Enjoy!