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5 from 2 votes

Mini Raspberry Cheese cake

Simple recipe for easy cheese cake bites topped with raspberry preserve.
Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Course: Dessert
Servings: 12 servings
Calories: 223.7kcal
Author: Amira

Ingredients

Crust Layer:

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

CheeseCake Layer:

  • 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.

    Instructions

    • 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.

    Notes

    * I usually buy frozen raspberries in 12oz bags so I make the whole bag and store any leftovers.
    ** Nutrition facts are for the basic plain cheesecakes not including toppings.
    Nutrition Facts
    Mini Raspberry Cheese cake
    Amount Per Serving
    Calories 223.7 Calories from Fat 148
    % Daily Value*
    Fat 16.4g25%
    Saturated Fat 8.8g55%
    Monounsaturated Fat 4.4g
    Cholesterol 77.5mg26%
    Sodium 151.8mg7%
    Potassium 72.5mg2%
    Carbohydrates 16.6g6%
    Protein 4.3g9%
    Vitamin A 660IU13%
    Calcium 36mg4%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition

    Calories: 223.7kcal | Carbohydrates: 16.6g | Protein: 4.3g | Fat: 16.4g | Saturated Fat: 8.8g | Monounsaturated Fat: 4.4g | Cholesterol: 77.5mg | Sodium: 151.8mg | Potassium: 72.5mg | Vitamin A: 660IU | Calcium: 36mg | Iron: 0.8mg