Description
Creamy and tangy mini raspberry cheesecakes with a buttery biscuit crust and vibrant raspberry swirl. Baked in muffin tins, these elegant single-serve desserts are perfect for parties, holidays, or anytime treats.
Ingredients
- 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)
- ⅓ cup (40 g) raspberries, fresh or frozen (plus more for decoration)
- 1 tbsp sugar
- 1 tsp lemon juice
- 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
- ½ cup (119 g) heavy cream
- 2 tbsp powdered sugar
- 2 tbsp cream cheese, softened
- 1 tsp vanilla extract
Instructions
- Preheat oven to 160°C (325°F) and line a 12-cup muffin pan with paper liners.
- Mix graham cracker crumbs, melted butter, and sugar. Press about 1 tbsp into each liner and bake for 5–6 minutes. Let cool.
- Blend raspberries, sugar, and lemon juice until smooth. Strain to remove seeds if desired. Chill.
- 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. Do not overmix.
- Divide batter among liners (about 2 tbsp each). Spoon ½–1 tsp raspberry puree on top and swirl with a toothpick.
- Bake for 18–22 minutes, until edges are set and centers slightly jiggly. Cool in pan for 10 minutes, then refrigerate for at least 4 hours or overnight.
- Whip heavy cream and powdered sugar to soft peaks. Add cream cheese and vanilla, beat to stiff peaks.
- Pipe whipped topping on chilled cheesecakes. Garnish with extra raspberry puree, fresh raspberries, and mint leaves.
Notes
- Do not overmix batter to avoid cracking.
- Chill at least 4 hours for best texture.
- Use paper liners or silicone molds for easy removal.
- Store without topping if freezing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 55mg
