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
Cuisine: American
Diet: Halal
Servings: 12 servings
Calories: 163kcal
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.
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.
- 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.
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