Mini Cheesecakes – Raspberry
These creamy baked mini raspberry cheesecakes are the perfect individual dessert. Made in muffin pans with a cookie crust and swirled with raspberry puree, they’re rich, tangy, and easy to make!
When I had my cake business, these little beauties were always in demand. While most people came in asking for cupcakes, a surprising number would switch once they saw these mini cheesecakes. I’d often pipe them high with stabilized whipped cream and add a swirl of fruit puree or fresh berries on top. They looked elegant, tasted divine, and were honestly one of my favorite things to make. There’s something incredibly satisfying about watching that swirl pattern set into the creamy batter — it’s like edible art.
Why make mini cheesecakes?
- Perfectly Portioned – Each one is a cute individual serving, great for parties and dessert tables.
- Creamy + Tangy – The rich cheesecake base is balanced by the bright raspberry swirl.
- Make Ahead Friendly – They keep beautifully in the fridge for days and freeze like a dream.
- Crowd Favorite – Elegant enough for weddings, simple enough for weeknights!
Ingredients and substitutes
- Cream Cheese: Use full-fat block-style cream cheese for structure and creaminess. Avoid spreadable or low-fat versions, which may make the batter too soft. You can substitute with mascarpone for a richer variation, but expect a slightly different texture.
- Sour Cream: Adds lightness and tang. Greek yogurt (plain, full-fat) is a good substitute in a pinch, but it will be slightly less creamy.
- Sugar: Regular granulated white sugar works best. You can use coconut sugar, but it may slightly darken the batter and alter the flavor.
- Eggs: These bind and set the cheesecake. No substitute is recommended for eggs in baked cheesecake.
- Cornstarch: Helps stabilize the batter and reduce cracks. You can substitute with 1 tablespoon of all-purpose flour if needed.
- Vanilla Extract: Adds warm depth of flavor. You can swap with vanilla bean paste for a more intense vanilla taste.
- Lemon Juice & Zest: Brightens the flavor and balances the richness. You can omit or replace with orange juice/zest for a different citrus note.
- Raspberries: Fresh or frozen, both work well. You can substitute with strawberries, blueberries, or mango for different fruit swirls.
- Powdered Sugar (for whipped cream): Use icing sugar or confectioners’ sugar. It dissolves better than granulated sugar in whipped cream.
- Cream Cheese (in whipped topping): Use full-fat and softened to avoid lumps. This helps stabilize the whipped cream and adds a tangy twist.
- Heavy Whipping Cream (for topping): Must be at least 32% fat for best results. Chill well before whipping for stable peaks.
- Fresh Raspberries & Mint (garnish): Optional but beautiful! You can also use sliced strawberries, blueberries, or a sprinkle of cookie crumbs for contrast.
Step-by-step: Mini raspberry cheesecakes
- Oven and Pan: Preheat oven to 160°C / 325°F. Line a 12-cup muffin tray with paper or foil liners.
- Make the Crust: Mix cookie crumbs, melted butter, and sugar until evenly combined. Spoon about 1 tablespoon of the mixture into each liner. Press down firmly. Bake for 5–6 minutes. Let cool while you make the filling.
- Make the Raspberry Swirl: Place raspberries, sugar, and lemon juice in a small blender or food processor. Blend until completely smooth. Strain to remove seeds for a silky swirl. Chill while you prep the batter.
- Make the Cheesecake Batter: In a large bowl, beat cream cheese until smooth (about 1–2 minutes). Add sugar, cornstarch, and vanilla. Mix until well combined. Mix in sour cream, lemon juice, and zest. Add eggs one at a time, mixing gently. Don’t overbeat.
- Assemble and Bake: Divide batter evenly among the 12 muffin cups (about 2 tablespoons per cup). Spoon ½–1 teaspoon raspberry puree on top of each. Use a toothpick to swirl gently. Bake for 18–22 minutes, or until the edges are set and centers are just slightly jiggly. Cool in pan for 10 minutes, then chill 4+ hours or overnight.
- Cream cheese stabilized whipped cream: In a bowl, beat heavy cream and powdered sugar until soft peaks form. Add softened cream cheese and vanilla. Beat until stiff peaks form. Transfer to a piping bag fitted with a star tip.
- Decorate the Cheesecakes: Pipe a swirl on each chilled cheesecake. Drizzle a small amount of leftover raspberry puree on top. Garnish with fresh raspberries and mint leaves.
Mini Raspberry Cheesecakes
These baked mini raspberry cheesecakes are rich, creamy, and topped with a vibrant raspberry swirl. An easy muffin pan dessert that’s perfect for parties or special occasions.
Ingredients
For the Crust
- 1¼ cups (112 g) Graham cracker or digestive biscuit crumbs
- 3 tbsp (45 g) Unsalted butter melted
- 1 tbsp Sugar (Skip if cookies are sweet)
For the Raspberry Swirl
- ⅓ cup (40 g) Raspberries (fresh or frozen) more for decorations
- 1 tbsp Sugar
- 1 tsp Lemon juice
For the Cheesecake Batter
- 1⅔ cup (375 g) Cream cheese full-fat, room temp
- ½ cup (115 g) Sour cream (9%)
- 2 tbsp Heavy cream (optional)
- ½ cup (100 g) Granulated sugar
- 2 large Eggs
- 2 tbsp Cornstarch
- ½ tbsp Lemon juice
- ½ tsp Vanilla extract
- ½ Lemon zest
For the Decoration
- ½ cup (119 g) Heavy cream
- 2 tbsp Powdered sugar
- 2 tbsp Cream cheese
- 1 tsp Vanilla extract
Method
- Oven and Pan: Preheat oven to 160°C / 325°F. Line a 12-cup muffin tray with paper or foil liners.
- ? Make the Crust: Mix cookie crumbs, melted butter, and sugar until evenly combined. Spoon about 1 tablespoon of the mixture into each liner. Press down firmly. Bake for 5–6 minutes. Let cool while you make the filling.1¼ cups Graham cracker or digestive biscuit crumbs, 3 tbsp Unsalted butter, 1 tbsp Sugar
- ? Make the Raspberry Swirl: Place raspberries, sugar, and lemon juice in a small blender or food processor. Blend until completely smooth. Optional: Strain to remove seeds for a silky swirl. Chill while you prep the batter.⅓ cup Raspberries (fresh or frozen), 1 tbsp Sugar, 1 tsp Lemon juice
- ? Make the Cheesecake Batter: In a large bowl, beat cream cheese until smooth (about 1–2 minutes). Add sugar, cornstarch, and vanilla. Mix until well combined. Mix in sour cream, lemon juice, and zest. Add eggs one at a time, mixing gently. Don’t overbeat.1⅔ cup Cream cheese, ½ cup Sour cream (9%), 2 tbsp Heavy cream (optional), ½ cup Granulated sugar, 2 large Eggs, 2 tbsp Cornstarch, ½ tbsp Lemon juice, ½ tsp Vanilla extract, ½ Lemon zest
- ? Assemble and Bake: Divide batter evenly among the 12 muffin cups (about 2 tablespoons per cup). Spoon ½–1 teaspoon raspberry puree on top of each. Use a toothpick to swirl gently. Bake for 18–22 minutes, or until the edges are set and centers are just slightly jiggly. Cool in pan for 10 minutes, then chill 4+ hours or overnight before serving.
- Cream cheese stabilized whipped cream: In a bowl, beat heavy cream and powdered sugar until soft peaks form. Add softened cream cheese and vanilla. Beat until stiff peaks form. Transfer to a piping bag fitted with a star tip.½ cup Heavy cream, 2 tbsp Powdered sugar , 2 tbsp Cream cheese , 1 tsp Vanilla extract
- Decorate the Cheesecakes: Pipe a swirl on each chilled cheesecake. Drizzle a small amount of leftover raspberry puree on top. Garnish with fresh raspberries and mint leaves.
Notes
- Use room temperature ingredients for a smooth batter with no lumps.
- Don’t overmix the eggs — this keeps the texture creamy and prevents cracks.
- Press the crust down firmly so it doesn’t crumble when unwrapping.
- Chill the cheesecakes completely before serving for the best flavor and texture.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use room-temp ingredients for a smooth, lump-free batter.
- Don’t overfill cups—leave a little room for rising.
- Swirl gently to preserve the pretty marble effect.
- Chill fully before piping for clean, crisp shapes.
more mini cheesecakes
- Baked Mini Cheesecakes (Muffin Pan)
- Mini Cheesecakes – Blueberry
- Baked Mini Mango Cheesecakes
- Mini Strawberry Cheesecake (Muffin Pan)
- Mini Cheesecakes – Blackberries
- Baked Mini Lemon Cheesecakes
Frequently asked questions
How long will these mini cheesecakes keep?
These baked mini blueberry cheesecakes will last in the fridge for 3 to 5 days. Make sure to wrap it well in cling wrap to prevent it from drying out.
Can I freeze these mini cheesecakes?
Yes, you can freeze these cheesecakes for up to 3 months. Make sure to wrap each well in plastic to prevent it from drying out. To thaw, keep it wrapped in the refrigerator overnight. The condensation will remain on the plastic, leaving the cheesecake dry.
Do I need to bake the crust?
Highly recommended for structure. But if you’re short on time, you can chill it instead (just press it down very firmly and reduce the butter slightly).
- Raspberry Lemon Pavlova
- Raspberry Crumble Recipe
- Easy Raspberry Macarons
- Lemon Raspberry Muffins
- Raspberry Pavlova Ice Cream
Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.
Looks delicious you I am fan of mini cheesecake, that makes me guilt free, Yes I can eat few at a time . I haven’t tried raspberry cheese cakes, I think tangy cream cheese and raspberry goes well in hand in hand.
You must try these Swathi. So simple and easy
I love the individual servings. These look delicious and delightful…cheesecake is a favorite in my house and it’s perfect any time of year no matter what the occasion may be. Loved the video too!
In our home too – we love cheesecakes.
I love mini desserts like this because you can eat several and it doesn’t seem like you ate that much! I’ve never made cheesecake at home because I always thought it was difficult. But your recipe shows me that it’s not.
That is true, however, if you counting calories.. you could be in trouble. Don’t ask me how I know that.
You make the best desserts!! They are always pleasing to the eye but my gosh they sound so delicious to the taste and tummy. Yes! I do like the individual servings. To me, they seem more elegant. I’ll have to try them out at our next family gathering.
Thank you so much, Marisa. You are so kind with compliments. You will love these, and yes they do look elegant to bring to a party.
This looks so good, I pin twice!
Thank you, Maria. I hope you try it.
I love baking and I love desserts especially. These delightful mini cheesecakes are just perfect . I love all the hints and tips you give ..your recipes are so easy and put together really well
Thank you, Karyn. So happy you find my post helpful. I hope you try it.
Cheesecake is my favorite dessert ever, I could eat some every day. I always enjoy seeing the different ways people make it, yours look terrific.
Thank you, Val. I hope you give these a try.
I love cheesecake and I love anything mini (means I can have more than one ;)). These looks so good!
Me to Nicole, love cheesecakes and minis, so this is such a treat.
I dont know if that raspberry topping will make it to the cheesecake! I want to drink that whole mason jar it looks delicious as I know it is!
I hear ya Claudia….!! I have a hard time keeping the kids off my fruit fillings. So good!!
I LOVE cheesecake….and these are so cute. Raspberries will be ready soon, and this is a great way to showcase them. This is a great recipe to take along to a party….and they won’t last long for sure.
Oh, these are gone in an instant. I took a batch of 18 for a party of 6 and we had no leftovers.