Mini raspberry cheesecake are the perfect size dessert for parties or for those days when you crave something sweet. Eat them plain or drizzled with this amazing homemade raspberry glaze.
Check out this festive foolproof cranberry orange cheesecake here.
These raspberry cheesecake bites were a hit in our home we could eat them everyday for desserts and the fact that they are small bites takes the guilt away :).
I like portioned desserts such as the no alcohol baba and these little vanilla pomegranate dessert.They are responsibly portioned ( therefor are *harmless*), creamy with fruits on top making you feel you are eating something a little bit healthy-ish :).
I love time laps movies and shows, I’ve always fantasized going back or forward in time and seeing how people are living 🕵️. I’ve watched a movie long time ago that I do not remember the name. It was about a man in our current days and a young woman in the old days and they were living in the same house but in different times. They actually communicated through a desk in the study room, it was fascinating and I will be grateful if any of you can remember the title of this movie🙏.
The reason behind my time travel obsession and day dreaming dates back to when I was in the middle school. My science teacher was once talking to me about the ” conservation law”, he was explaining it very well and he said ” do you know Amira, they say that Einstein actually invented a time machine.!”. He continued to explain another theory of what is called “Special Relativity”, it was a very fascinating concept to think about and hence I’ve fell in love with any movie/show/book that talks about the matter.
I’ve imagined myself going back in time and seeing my great great grandparents, showing them things that are already in our days now and probably preventing one or two of the disasters that happened in the past 😇.
Or perhaps going to the future and seeing what will happen and probably getting rich with any piece of information I get from there🤑💵. It is mind-boggling to think about this subject but very fascinating for me.
One of the things that I might tell my ancestors is the invention of this delicious cheesecakes, so my great great grandfather might open the first cheese cake factory or so :). If my family have had the biggest cheesecake factory in the world, I would eat this for breakfast, lunch and dinner🍰.
But then again, I do not need to time travel and make all the fuss. These bit-sized cheesecakes are the solution. They are very easy to make and very adaptable. Let’s see how.
Mini Raspberry Cheesecake
- As with any cheesecake, start with graham cracker crumbs, you can buy this at the stores or you can place crackers in a Ziploc bag and smash them with anything heavy.
- Place in a deep bowl, add sugar and melted unsalted butter. It is important to mix the bast layer well until everything is well incorporated. use your fingers to make sure there is not big chunks there.
- Line a muffin tin, not the small but the regular size muffin tin, with cupcake paper and place about a Tablespoon of the cookie mixture on each one.
- Press on them with the bottom of a small cup. Bake in a 325F oven for just 5 minutes until they are golden.
- Prepare the cream cheese mixture, in a deep bowl beat softened cream cheese, room temperature eggs, sugar and vanilla extract until very well blended.
- Place cream cheese mix into each cup, tap a few times on counter to release any bubbles then bake for 20-22 minutes.
- When the cheesecakes are almost done, jiggle the pan slightly to see how set the middle is. If they jiggle a lot, they’re not done.
- Garnish with a delicious homemade fresh raspberry preserve and fresh raspberries.
These were super good and super easy to make. There are so many reasons to why I love them
- You could eat them plain, serve with different fruits and jams, add chocolate chips.. they are very basic and you go wild from there.
- No silly water path is needed!! which make them a breeze to make.
- No more worrying about the cracked top.
- No more aluminum foil wrapping…
- No leaks.
- No more fear of getting scalded by hot water hiding in the aluminum foil.
- Almost from oven to your mouth directly :), no more overnight waiting, you just let them cool a for a couple of hours.
See… I bet you love them already as mush as I do.. or probably even more.Enjoy this delicious treat with family and friends, they are absolutely divine.
Don’t want to miss a recipe? Sign up for the FREE Amira’s Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.
Mini Raspberry Cheese cake
- 5 Graham crackers crushed.
- 2 Tablespoons granulated sugar.
- 2 Tablespoons unsalted butter melted.
- 2 8oz Packages of cream cheese, room temperature.
- 2 Eggs Large and Room temperature.
- 1 teaspoon vanilla extract.
- 1/2 cup sugar.
Raspberry preserve:(This will make almost 2 cups we will need anywhere from 1/2 to 3/4 cup)*
- 12 oz frozen raspberries thawed.
- 1 Tablespoon cornstarch.
- 3 Tablespoon sugar or to taste.
- 1/3 cup water.
Optional: fresh raspberries.
- Preheat you oven to 325F.
- Place graham crackers in a ziplock bag and crush them using anything heave, I’ve used my rolling pin.
- Place graham crumbs in a deep bowl, add sugar, melted butter and mix well until all granules are moistened.
- Place cupcake liners in a 12 muffin tin, put about 1 Tablespoon of the cookie mixture and press with the bottom of a small cup.
- Bake in the oven for just 5 minutes.
Meanwhile, make the filling:
- In your mixer bowl, add cream cheese, sugar, eggs, vanilla extract, and beat until smooth and creamy.
- Put about 2 1/2 to 3 tablespoons of the cheese filling in each cup. Tap on counter a couple of times then bake for 20-22 minutes.
- Take the pan out and wait until they are cooled down.
Make the raspberry preserve:
- Combine all the ingredients in a small saucepan. Cook over medium heat stirring constantly until everything boils, reduce heat and simmer for another 2 minutes. Strain the sauce through a sieve to remove seeds if you would like. I usually stain only half the sauce as we love some seeds in the sauce.
- Put one raspberry on top then place 2 teaspoons of the raspberry preserve on top.
- Refrigerate for a couple of hours before serving.