Introduction

Raspberry Mini Cheesecakes are delightful bite-sized treats that combine a crisp graham cracker crust with a creamy, tangy filling and a fresh raspberry topping. Perfect for parties or a sweet snack, these cheesecakes are as beautiful as they are delicious.

The image shows small tartlets with three visible layers. The bottom layer is a crumbly, light brown crust forming a cup shape. Inside the crust is a smooth, white creamy layer that looks soft and fluffy. On top, a bright red raspberry sauce is drizzled unevenly, creating a shiny, thick texture that runs down the white cream. Each tartlet is topped with a whole fresh raspberry that is deep red and textured. The tarts are placed on a white marbled surface with a few crumbs and scattered raspberries around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons sugar
2 cups graham cracker crumbs
½ cup unsalted butter, melted (1 stick)
1 cup heavy cream
10 ounces cream cheese, room temperature
6 ounces crème fraîche
⅔ cup confectioners’ sugar, sifted
2 ½ teaspoons cornstarch
3 tablespoons sugar
⅓ cup water
12 ounces frozen raspberries, thawed
Fresh raspberries, for garnish

Instructions

Step 1: Line 10-12 muffin tins with plastic wrap to prepare for the crust.
Step 2: In a small bowl, mix the 3 tablespoons of sugar with graham cracker crumbs.
Step 3: Stir in the melted butter until the mixture is well combined.
Step 4: Divide the graham cracker mixture evenly among the prepared muffin tins.
Step 5: Press the mixture firmly into each well to form a small cup shape.
Step 6: Place the tins in the freezer to chill while you prepare the filling.
Step 7: Using an electric mixer with a whisk attachment, beat the heavy cream on medium-high speed until medium-stiff peaks form.
Step 8: Transfer the whipped cream to another bowl and set aside.
Step 9: Return the mixer bowl to the mixer and switch to the paddle attachment. Beat the cream cheese, crème fraîche, and sifted confectioners’ sugar on medium speed until smooth and combined.
Step 10: Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Step 11: Spoon the filling into the chilled crusts and freeze for about 30 minutes until firm.
Step 12: While the cheesecakes chill, prepare the raspberry sauce by combining cornstarch, sugar, and water in a small saucepan.
Step 13: Add the thawed raspberries and cook over medium heat, stirring constantly until the mixture comes to a boil.
Step 14: Once boiling, continue to cook and stir for one more minute.
Step 15: Strain the sauce through a fine mesh sieve into a bowl to remove seeds.
Step 16: Let the sauce cool to room temperature or refrigerate until ready to serve.
Step 17: Remove the cheesecakes from the muffin tins by gently pulling up the plastic wrap.
Step 18: Peel off the plastic wrap and drizzle each cheesecake with the raspberry sauce.
Step 19: Garnish with fresh raspberries as desired before serving.

Tips & Variations

For an extra citrusy flavor, add a teaspoon of lemon zest to the filling mixture.
Replace the graham cracker crust with crushed digestive biscuits for a slightly different texture.
Use fresh raspberries instead of frozen for the sauce if available for a brighter taste.
If you prefer a sweeter topping, add a tablespoon of honey to the raspberry sauce before cooking.

Storage

Store the mini cheesecakes in an airtight container in the freezer for up to one week. Thaw in the refrigerator for about 1-2 hours before serving. The raspberry sauce can be stored separately in the fridge for up to three days and added just before serving.

How to Serve

The image shows a close-up of several small tartlets with a crumbly, golden-brown crust forming the base and sides. Inside each crust, there is a smooth, white creamy filling topped with bright red raspberry sauce that drips slightly down the sides. Each tartlet is crowned with a fresh, plump red raspberry on top. The tartlets are placed on a surface with a white marbled texture, and in the background, there is a white container with a red-striped straw. A few loose raspberries are scattered around the tartlets. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought whipped cream instead of making it fresh?

While store-bought whipped cream can be used in a pinch, fresh whipped cream provides better texture and stability for folding into the cream cheese mixture.

How do I prevent the crust from becoming soggy?

Pressing the crust firmly and freezing it before adding the filling helps keep it crisp. Also, chilling the entire cheesecake before serving ensures the crust holds up well.