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
Units
Scale
- 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