These mini raspberry cheesecakes are creamy, tangy, and perfectly portioned for any occasion. Baked in muffin tins with a buttery biscuit crust and a luscious raspberry swirl, they deliver the rich indulgence of classic cheesecake in a delightful handheld size. Ideal for parties, holidays, or a sweet afternoon treat, they’re elegant, flavorful, and simple to make.

Why You’ll Love This Recipe

Perfectly Portioned: Each cheesecake is an individual serving — no slicing required.
Creamy & Tangy: The smooth cheesecake base pairs beautifully with the bright raspberry swirl.
Make-Ahead Friendly: These mini cheesecakes can be made in advance and stored in the fridge or freezer.
Versatile: Customize with your favorite fruits or toppings.
Impressively Elegant: Perfect for celebrations or as a refined after-dinner dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1¼ cups (112 g) graham cracker or digestive biscuit crumbs
3 tbsp (45 g) unsalted butter, melted
1 tbsp sugar (omit if cookies are sweet)

For the raspberry swirl:

⅓ cup (40 g) raspberries, fresh or frozen (plus more for decoration)
1 tbsp sugar
1 tsp lemon juice

For the cheesecake batter:

1⅔ cup (375 g) full-fat cream cheese, room temperature
½ cup (115 g) sour cream (9% fat)
2 tbsp heavy cream (optional)
½ cup (100 g) granulated sugar
2 large eggs
2 tbsp cornstarch
½ tbsp lemon juice
½ tsp vanilla extract
½ lemon zest

For the decoration:

½ cup (119 g) heavy cream
2 tbsp powdered sugar
2 tbsp cream cheese, softened
1 tsp vanilla extract

Directions

Preheat the Oven: Preheat oven to 160°C (325°F). Line a 12-cup muffin pan with paper liners.
Make the Crust: Combine cookie crumbs, melted butter, and sugar. Spoon about 1 tablespoon into each liner, pressing down firmly. Bake for 5–6 minutes, then cool.
Prepare the Raspberry Swirl: Blend raspberries, sugar, and lemon juice until smooth. Strain to remove seeds if desired. Chill while preparing the batter.
Make the Cheesecake Batter: In a large bowl, beat cream cheese until smooth. Add sugar, cornstarch, and vanilla. Mix in sour cream, lemon juice, and zest. Add eggs one at a time, mixing gently after each addition. Avoid overbeating.
Assemble: Divide batter evenly among liners (about 2 tablespoons each). Spoon ½–1 teaspoon raspberry puree on top and swirl gently with a toothpick.
Bake: Bake for 18–22 minutes, until edges are set but centers still slightly jiggly. Let cool in the pan for 10 minutes, then refrigerate for at least 4 hours or overnight.
Prepare Whipped Topping: Beat heavy cream and powdered sugar until soft peaks form. Add softened cream cheese and vanilla, then beat until stiff peaks form.
Decorate: Pipe whipped topping onto chilled cheesecakes. Drizzle with extra raspberry puree and garnish with fresh raspberries and mint leaves.

Servings and Timing

Servings: 12 mini cheesecakes
Prep Time: 10 minutes
Cook Time: 25 minutes
Chilling Time: 4 hours (minimum)
Total Time: 35 minutes active time

Variations

Berry Mix: Use a combination of raspberries, blueberries, and strawberries for a mixed-berry swirl.
Citrus Twist: Replace raspberries with orange or lemon curd for a zesty flavor.
Chocolate Base: Add 1 tablespoon cocoa powder to the crust for a chocolatey contrast.
No-Bake Option: Use a no-bake cheesecake filling and chill until set for a faster version.
Tropical Style: Substitute mango or passion fruit puree for a sunny tropical twist.

Storage/Reheating

Refrigerate: Store covered in the fridge for up to 5 days.
Freeze: Freeze without topping for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: These cheesecakes are best served chilled, not reheated.

FAQs

1. Can I use frozen raspberries for the swirl?

Yes, frozen raspberries work perfectly — just thaw and drain any excess liquid before blending.

2. Can I use Greek yogurt instead of sour cream?

Yes, full-fat plain Greek yogurt can substitute sour cream, though the texture may be slightly denser.

3. Why did my cheesecakes crack?

Overmixing or baking at a high temperature can cause cracks. Bake at 160°C (325°F) and avoid overbeating.

4. Can I make these ahead of time?

Yes, they’re excellent for preparing 1–2 days in advance. Keep them refrigerated until serving.

5. Do I need to use paper liners?

Paper or foil liners help remove cheesecakes easily, but you can use silicone molds as an alternative.

6. How do I know when the cheesecakes are done?

They’re done when the edges are set but the centers still jiggle slightly when shaken.

7. Can I make these gluten-free?

Yes, use gluten-free digestive biscuits or graham crackers for the crust.

8. Can I skip the raspberry swirl?

Absolutely. You can leave it plain or use another fruit puree for variety.

9. Can I add a chocolate layer?

Yes, add a thin layer of melted chocolate over the crust before adding the cheesecake batter.

10. What’s the best way to decorate them for parties?

Pipe stabilized whipped cream on top and garnish with raspberries, mint, or edible flowers for an elegant finish.

Conclusion

These mini raspberry cheesecakes bring together the perfect balance of creamy, tangy, and sweet flavors in an elegant, bite-sized dessert. With a buttery crust, luscious cheesecake center, and vibrant raspberry swirl, they’re as beautiful as they are delicious. Ideal for gatherings, special occasions, or simply treating yourself, these mini delights are guaranteed to impress every time.

Mini Raspberry Cheesecakes