Mini Raspberry Cheesecake

An easy raspberry cheesecake recipe in mini form for when cheesecake craving hits. Here is a mini cheesecake recipe that can be the foundation of any cheesecake flavor your heat desires.

Also try these no bake cheesecake cups, they are so good.

❤️ Why You'll Love It

• Rich, creamy and gorgeous just as the big one.
• If you've been intimidated by homemade cheesecakes this one comes out right each time.
• 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, so no leaks expected.
• 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.
• Very customizable and can be turned into any cheesecake flavor you like.

📝 Ingredients

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

• Graham crackers, or any plain or flavored crackers of your choice.
• Sugar, butter, eggs and cream cheese.
• Raspberries, cornstarch and more sugar for the sauce.

🥄 Instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

1. 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.
2. Place in a deep bowl, add sugar and melted unsalted butter. It is important to mix them well until everything is well incorporated. use your fingers to make sure there is not big chunks there.
3. Line a muffin tin, not the small but the regular size muffin tin, with cupcake paper and place about a Tablespoon of the buttery graham cracker mixture on each one.
4. Press on them with the bottom of a small cup. Bake in a 325F oven for just 5 minutes until they are golden.

5. Prepare the cheesecake batter, in a deep bowl beat softened cream cheese, room temperature eggs, sugar and vanilla extract until very well blended.
6. Place cream cheese mix into each cup, tap a few times on counter to release any bubbles then place muffin tins in oven and bake for 20-22 minutes.
7. 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.
8. Garnish with a delicious homemade fresh raspberry preserve and fresh raspberries.

🧺 Storage

These mini cheesecakes keeps well refrigerated for up to a week.

💡 Expert Tips

• It is better to refrigerate the cheesecake for a couple of hours before serving.
• Use any cream cheese you like, full fat, low fat or even fat free.
• If you are not a raspberry fan, check out the variations section below.

⌛ Make Ahead

Make these mini cheesecakes and refrigerate for a couple of days before topping and serving.

👩‍🍳 Variations

• You could eat them plain, serve with different fruits and jams, add chocolate chips.
• Any pie filling would work great as a topping.
• Serve with different sauces like caramel sauce, chocolate sauce, strawberry sauce... etc.

📣 Related Recipes

• These little vanilla pomegranate dessert cups are so much fun to make with the kids.
• I like portioned desserts such as the no alcohol baba, they are harmless!
• Poke cakes are extremely easy and so delicious and this raspberry poke cake is just the right treat for any gathering. The combination of sweet, tangy and creamy flavors makes it impossible to stop at just one piece.
• An irresistible Creamy Fruit Salad featuring your favorite fresh fruits combined with creamy sweet sauce. A 15 minute treat that both adults and kids enjoy.

More Cheesecakes

• Baklava cheesecake is a delicious fusion dessert that combines the flavors of classic baklava with creamy cheesecake. The ultimate creamy dessert for special occasion.
• Take a look at these cheesecake cups, no bake, adaptable and comes together in no time!

I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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.

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

What’s new? Check out Amira's Pantry Store on Amazon where you'll find all kinds of nostalgic goodness!  Thanks so much for being a part of Amira's Pantry!

Mini Raspberry Cheese cake

Simple recipe for easy cheese cake bites topped with raspberry preserve.

4.88 from 8 votes

Print Pin Rate Save Saved!

Cook ModePrevent your screen from going dark

Course: Dessert

Cuisine: American

Diet: Halal

Prep Time: 20 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 42 minutes minutes

Servings: 12 servings

Calories: 163kcal

Author: Amira

Ingredients

Crust Layer:

• ▢ 5 Graham crackers crushed.
• ▢ 2 Tablespoons granulated sugar.
• ▢ 2 Tablespoons unsalted butter melted.

Cheesecake Layer:

• ▢ 2 Packages of cream cheese, 8oz each, room temperature.
• ▢ 2 large Eggs room temperature.
• ▢ 1 teaspoon vanilla extract.
• ▢ ½ cup sugar.

Raspberry preserve:(This will make almost 2 cups we will need anywhere from ½ to ¾ cup)*

• ▢ 12 oz frozen raspberries thawed.
• ▢ 1 Tablespoon cornstarch.
• ▢ 3 Tablespoon sugar or to taste.
• ▢ ⅓ cup water.

Optional: fresh raspberries.

Instructions

• Preheat you oven to 325F.
• Place graham crackers in a zip lock 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 ½ 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.

Video

Notes

• It is better to refrigerate the cheesecake for a couple of hours before serving.
• Use any cream cheese you like, full fat, low fat or even fat free.
• If you are not a raspberry fan, check out the variations section below.
• To store:
  • These mini cheesecakes keeps well refrigerated for up to a week.
• Make ahead:
  • Make these mini cheesecakes and refrigerate for a couple of days before topping and serving.
• Variations:
  • You could eat them plain, serve with different fruits and jams, add chocolate chips.
  • Any pie filling would work great as a topping.
  • Serve with different sauces like caramel sauce, chocolate sauce, strawberry sauce... etc.

Please check the nutrition disclaimer policy.

 

Nutrition

Calories: 163kcal | Carbohydrates: 25g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 316mg | Potassium: 171mg | Fiber: 2g | Sugar: 18g | Vitamin A: 133IU | Vitamin C: 7mg | Calcium: 150mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry!

Sign up and learn more about Mediterranean flavors

First published May 5, 2018 . Last updated June 26th, 2022 with important tips, clear step by step instructions and readability.

👩‍🏫 My Story

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 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 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.