These elegant mini raspberry cheesecakes combine a buttery graham cracker crust, smooth vanilla cheesecake filling, and a vibrant raspberry topping. Finished with a swirl of whipped cream, a fresh raspberry, and a delicate dusting of powdered sugar, they are the perfect individually portioned dessert for parties, showers, or formal gatherings.
Why You’ll Love This Recipe
Mini Raspberry Cheesecakes are as delightful to eat as they are to serve. Their small size makes them ideal for entertaining, and the layered flavors—from the crunchy crust to the creamy filling and tangy raspberry topping—make each bite luxurious. They’re easy to prepare ahead of time, visually stunning, and always a hit at dessert tables.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup sour cream
- 1 tbsp all-purpose flour
For the Topping:
- 1/2 cup raspberry jam or raspberry sauce
- 1/2 cup whipped cream (store-bought or homemade)
- Fresh raspberries
- Powdered sugar, for dusting
Directions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or use a mini cheesecake pan.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
- Press about a tablespoon of the mixture into the bottom of each liner or cavity to form a compact crust.
- Bake for 5 minutes, then allow to cool while preparing the filling.
- In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add vanilla extract, eggs, sour cream, and flour. Mix on low speed until just combined—do not overbeat.
- Pour the cheesecake filling over the prepared crusts, filling each cavity nearly to the top.
- Bake for 18–22 minutes, or until the centers are set but still slightly jiggly.
- Remove from the oven and cool at room temperature. Then refrigerate for at least 4 hours or overnight.
- Before serving, top each cheesecake with a small spoonful of raspberry jam or raspberry sauce.
- Pipe or dollop whipped cream on top, add a fresh raspberry, and finish with a light dusting of powdered sugar.
Servings and timing
This recipe yields 12 mini cheesecakes.
Prep time: 20 minutes
Cook time: 20 minutes
Chill time: 4 hours
Total time: 4 hours 40 minutes
Variations
- Berry swap: Use blueberry or strawberry jam and matching fresh berries instead of raspberry.
- Chocolate crust: Replace graham crackers with chocolate cookie crumbs for a richer base.
- Citrus twist: Add lemon zest to the cheesecake batter and top with lemon curd instead of jam.
- Nut crust: Mix finely chopped almonds or pecans into the crust for added crunch.
- Swirled topping: Drop small spoonfuls of raspberry sauce into the unbaked filling and swirl with a toothpick before baking.
Storage/Reheating
Store the cheesecakes in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap each cheesecake tightly (without toppings) in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight.
Do not reheat; serve chilled or at room temperature for best texture and flavor.
FAQs
Can I make these without a muffin tin?
Yes, you can use a mini cheesecake pan or silicone molds. Adjust the baking time as needed depending on size.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese will provide the creamiest texture. Low-fat versions may result in a slightly less rich filling.
Can I make them ahead of time?
Absolutely. These cheesecakes are best when chilled overnight, making them perfect for preparing a day in advance.
Can I use fresh raspberries for the topping sauce?
Yes. Cook fresh raspberries with a little sugar and lemon juice, then strain to make a smooth homemade sauce.
What if I don’t have sour cream?
You can substitute with plain Greek yogurt or crème fraîche in equal amounts.
How do I know when they are done baking?
The centers should be set but slightly jiggly when gently shaken. They will firm up as they cool and chill.
Can I add gelatin to help the cheesecakes set?
It’s not necessary for this baked version. However, if you’re making a no-bake variation, gelatin can help the filling hold its shape.
What’s the best way to pipe the whipped cream?
Use a piping bag with a star tip for a neat swirl. Chill the whipped cream first for best results.
Can I skip the powdered sugar?
Yes, it’s just for decoration. The cheesecakes are sweet enough without it.
How do I prevent cracks in the cheesecakes?
Avoid overmixing the batter, and let the cheesecakes cool gradually at room temperature before refrigerating.
Conclusion
Mini Raspberry Cheesecakes with Whipped Cream & Powdered Sugar are a delightful, elegant dessert that’s perfect for entertaining or treating yourself to something special. With a smooth, rich filling and vibrant berry topping, these bite-sized treats are just the right combination of creamy, fruity, and indulgent. Beautiful to present and easy to make, they’re sure to impress at any occasion.
Print
Mini Raspberry Cheesecakes with Whipped Cream & Powdered Sugar
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 5 hours (including chilling)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These elegant mini cheesecakes feature a buttery graham cracker crust, creamy vanilla filling, and a bright raspberry sauce topping. Finished with a swirl of whipped cream, a fresh raspberry, and a dusting of powdered sugar, they’re perfect for individual servings at parties or elegant gatherings.
Ingredients
- For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup sour cream
- 1 tbsp all-purpose flour
- For the Topping:
- 1/2 cup raspberry jam or raspberry sauce
- 1/2 cup whipped cream (store-bought or homemade)
- Fresh raspberries
- Powdered sugar, for dusting
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with paper liners or use a mini cheesecake pan.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press a spoonful into the bottom of each cavity to form a crust. Bake for 5 minutes, then cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add vanilla, eggs, sour cream, and flour. Beat until just combined.
- Pour the filling over the crusts, filling each cavity nearly to the top.
- Bake for 18–22 minutes or until centers are set but slightly jiggly. Cool completely, then refrigerate for at least 4 hours.
- Before serving, spoon a bit of raspberry jam or sauce on top of each cheesecake. Pipe whipped cream on top, place a fresh raspberry, and dust with powdered sugar.
Notes
- Bring cream cheese to room temperature for a smoother filling.
- Don’t overmix the batter to avoid cracking.
- Chill overnight for best texture and flavor.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 18g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
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