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–+ servings
Baked mini cheesecakes on the table.

Mini Raspberry Cheesecakes

Author: Veena Azmanov
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 16
Adjust Servings Here: 12 cheesecakes

Description

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

Instructions

  • 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.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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