Description
A delicious and easy-to-make dessert, these Raspberry Mini Cheesecakes are perfect for any occasion, offering a creamy filling with a tangy raspberry swirl.
Ingredients
Scale
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups fresh raspberries, divided
- 1 tbsp lemon juice
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/4 cup brown sugar
- 1/2 cup heavy cream, whipped
- Fresh mint leaves for garnish
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix until the texture resembles wet sand. Press firmly into the bottom of a lined muffin tin, creating 12 individual crusts. Refrigerate while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add granulated sugar and vanilla extract, continuing to beat until well combined. Mix in lemon juice and fold in whipped heavy cream until fully incorporated.
- Gently fold 1 cup of fresh raspberries into the cream cheese mixture, allowing some to break slightly to create beautiful swirls of color. Reserve the remaining raspberries for topping.
- Spoon or pipe the cheesecake mixture onto the prepared crusts, filling each cup almost to the top. Smooth the surfaces with a spatula. Cover loosely and refrigerate for at least 4 hours or overnight until completely set.
- Once set, carefully remove each mini cheesecake from the muffin tin. Top each with fresh raspberries and garnish with a small mint leaf. Serve chilled for the best flavor and texture.
Notes
- Ensure the cream cheese is at room temperature for easy mixing.
- For a sweeter cheesecake, consider adding more sugar.
- These mini cheesecakes can be made a day in advance.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg