Skip to Content
Ver en Español
Menu

Mini Raspberry Cheesecakes

  • Save Recipe
  • Prep 20 min
  • Total 2 hr 20 min
  • Ingredients 10
  • Servings 24
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
You won't believe how delicious these mini cheesecakes are until you try them! The creamy cheese filling is mixed with a raspberry purée to make an irresistible combination. Their small size makes them perfect for reunions or parties. Enjoy!
by Oriana Romero
Updated Sep 10, 2015
  • Save
  • Share
  • Keep Screen On

Ingredients

Crust:

  • 1 cup ground graham crackers
  • 2 tablespoons melted butter, unsalted
  • 1 1/2 teaspoons of sugar

Raspberry purée:

  • 6 oz fresh raspberries
  • 2 tablespoons sugar

Cheese filling:

  • 1 lb cream cheese, at room temperature
  • 3/4 cup sugar
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  • 2 eggs, at room temperature

Directions

  • 1
    Prepare the crust: Preheat the oven to 375°F. Line your mini cupcake molds with the small liners.
  • 2
    Combine the ground graham crackers, melted butter and sugar in a small bowl. Mix using a fork until everything is well combined and moist.
  • 3
    Place 1 tablespoon of the mixture at the bottom of each lined mold. Apply light pressure to create the crust.
  • 4
    Bake for 5 minutes to compact. Remove from the oven and set aside.
  • 5
    For the raspberry purée: Combine the raspberries and sugar in a blender or food processor. Process until soft.
  • 6
    Strain the mixture through fine mesh to eliminate the seed. Set aside.
  • 7
    Cheese filling: Whip the cream cheese at medium-high using a hand mixer until it becomes fluffy, about 5 minutes.
  • 8
    Add the sugar and continue whipping. Add the salt and vanilla, mix until combined. Add the eggs one at a time, mixing well after each addition.
  • 9
    Assembly:Pour 2-3 tablespoons of the mixture over the cookie crust.
  • 10
    Place 1/2 teaspoon of raspberry purée in a few different spots on the surface of the cheese. Use a toothpick to create a marbling effect.
  • 11
    Bake until the filling is firm, about 20 minutes. Transfer to a rack and let cool at room temperature. Refrigerate for at least 2 hours.

Expert Tips

  • tip 1
    You can make the purée with any fruit you like.
  • tip 2
    Make the ground graham crackers by placing them in a blender and process until they've completely broken down.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • You won't believe how delicious these mini cheesecakes are until you try them! The creamy cheese filling is mixed with a raspberry purée to make an irresistible combination. Their small size makes them perfect for reunions or parties. Enjoy!
© 2024 ®/TM General Mills All Rights Reserved