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Raspberry Mini Cheesecakes Recipe

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★★★★★

4.8 from 52 reviews

These Raspberry Mini Cheesecakes are delightfully creamy and fruity, featuring a crisp graham cracker crust filled with a smooth blend of cream cheese and crème fraîche. Topped with a luscious homemade raspberry sauce and fresh raspberries, they make a perfect refreshing dessert for special occasions or everyday indulgence.

Ingredients

Scale

Crust

  • 3 Tablespoons Sugar
  • 2 Cups Graham Cracker Crumbs
  • ½ Cup Unsalted Butter (melted, 1 stick)

Filling

  • 1 Cup Heavy Cream
  • 10 Ounces Cream Cheese (room temperature)
  • 6 Ounces Crème Fraîche
  • ⅔ Cup Confectioners’ Sugar (sifted)

Raspberry Sauce

  • 2 ½ teaspoons Cornstarch
  • 3 Tablespoons Sugar
  • ⅓ Cup Water
  • 12 Ounces Frozen Raspberries (thawed)

Garnish

  • Fresh Raspberries (for garnish)

Instructions

  1. Prepare the crust: Line 10-12 muffin tins with plastic wrap to make removal easier later. In a small bowl, combine 3 tablespoons sugar and 2 cups graham cracker crumbs, then stir in ½ cup melted unsalted butter until evenly mixed. Divide the mixture evenly between the muffin tins, pressing firmly into each well to form a small, compact cup. Place the tins in the freezer to chill while you prepare the filling.
  2. Make the filling: Using an electric mixer fitted with the whisk attachment, whip 1 cup heavy cream on medium-high speed until medium-stiff peaks form, then transfer to another bowl and set aside. Switch the mixer to the paddle attachment and beat together 10 ounces room-temperature cream cheese, 6 ounces crème fraîche, and ⅔ cup sifted confectioners’ sugar on medium speed until smooth and well combined. Gently fold the whipped cream into this cream cheese mixture to keep the filling light and airy.
  3. Assemble and chill: Spoon the creamy filling into the prepared crusts, filling each crust completely. Place the assembled mini cheesecakes back into the freezer and chill until firm, about 30 minutes.
  4. Prepare raspberry sauce: While the cheesecakes chill, combine 2 ½ teaspoons cornstarch, 3 tablespoons sugar, and ⅓ cup water in a small saucepan. Add 12 ounces thawed frozen raspberries and cook over medium heat, stirring constantly until the mixture begins to boil. Continue cooking and stirring for an additional minute to thicken. Strain the sauce through a fine mesh sieve over a bowl to remove seeds, then cool to room temperature or chill in the refrigerator until ready to serve.
  5. Serve: Remove the cheesecakes from the muffin tins by gently pulling up the plastic wrap, then peel off the plastic. Drizzle each mini cheesecake with the raspberry sauce and garnish with fresh raspberries as desired. Serve chilled for best texture and flavor.

Notes

  • Line muffin tins with plastic wrap to easily remove the cheesecakes without damaging their shape.
  • Room temperature cream cheese ensures a smooth, lump-free filling.
  • Freezing the cheesecakes instead of baking keeps them light and creamy, perfect for a no-bake dessert.
  • Straining the raspberry sauce removes seeds for a silky finish.
  • Use fresh raspberries for garnish to add a fresh burst of flavor and attractive presentation.

Keywords: raspberry mini cheesecakes, no-bake cheesecake, mini cheesecakes, raspberry sauce, graham cracker crust, creamy dessert

Find it online: https://todayquickmeals.com/raspberry-mini-cheesecakes-recipe/