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side view of Mini Raspberry Cheesecakes with raspberry sauce

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.