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.

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.

Veena Azmanov

Mini Raspberry Cheesecakes

5 from 16 votes

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.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12 cheesecakes

Course: Dessert

Cuisine: Italian

Calories: 312

Ingredients

 

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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

 

1. Oven and Pan: Preheat oven to 160°C / 325°F. Line a 12-cup muffin tray with paper or foil liners.
2. ? 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
3. ? 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
4. ? 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
5. ? 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.
6. 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
7. 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

Stand Mixer

Mixing Bowl

Muffin

Nutrition

Serving: 100g | Calories: 312kcal | Carbohydrates: 24g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 187mg | Potassium: 111mg | Fiber: 1g | Sugar: 16g | Vitamin A: 833IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg

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

Mini Cheesecakes – Blackberries

Mini Cheesecakes – Blueberry

Baked Mini Mango Cheesecakes

Baked Mini Lemon Cheesecakes

Frequently asked questions

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