Mini Raspberry Cheesecakes with Fresh Berry Topping

These elegant mini raspberry cheesecakes combine the richness of cream cheese with the bright, fresh flavors of seasonal berries. Perfect for special occasions or whenever you want to make an impressive dessert that’s surprisingly simple to make.

Why You’ll Love These Mini Cheesecakes

The secret to these divine treats lies in their perfect portion size and beautiful presentation. Each bite offers a harmonious blend of textures – from the buttery graham cracker base to the silky-smooth cheesecake filling, crowned with a jewel-like fresh raspberry and homemade berry sauce.

Key Ingredients

• Cream cheese (room temperature)
• Granulated sugar
• Alcohol free vanilla extract
• Large eggs (room temperature)
• Graham crackers
• Unsalted butter
• Fresh raspberries
• Heavy cream
• Lemon zest
• Salt

Kitchen Equipment

• Mini cheesecake pan or muffin tin
• Parchment paper liners
• Food processor
• Electric mixer
• Measuring cups and spoons
• Mixing bowls
• Rubber spatula
• Cooling rack

Making the Perfect Mini Cheesecakes

For the Crust

1. Pulse graham crackers in a food processor until finely ground
2. Mix with melted butter and a pinch of salt
3. Press mixture firmly into the bottom of lined muffin tins
4. Bake at 350°F (175°C) for 5 minutes to set

For the Filling

1. Beat cream cheese until smooth and creamy
2. Gradually add sugar and vanilla extract
3. Mix in eggs one at a time
4. Add heavy cream and lemon zest
5. Fill each crust-lined cup about 3/4 full

For the Berry Topping

1. Combine fresh raspberries with sugar in a small saucepan
2. Simmer until berries break down and sauce thickens
3. Strain if desired for a smoother consistency
4. Cool completely before topping cheesecakes

Pro Tips for Success

• Ensure all ingredients are at room temperature for the smoothest filling
• Don’t overmix after adding eggs to prevent cracks
• Cool cheesecakes gradually to prevent sinking
• Chill thoroughly before adding toppings

Storage Instructions

These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen without the topping for up to 3 months.

Detailed Recipe

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• Pinch of salt

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ⅔ cup granulated sugar
• 2 large eggs
• ¼ cup heavy cream
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest

For the Berry Topping:

• 2 cups fresh raspberries
• ¼ cup granulated sugar
• 1 tablespoon water
• Additional fresh raspberries for garnish

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners.
2. Make the crust:
   • Combine graham cracker crumbs, sugar, and salt
   • Mix in melted butter until mixture resembles wet sand
   • Divide mixture among lined cups, pressing firmly
   • Bake for 5 minutes, then cool completely
3. Prepare the filling:
   • Reduce oven temperature to 325°F (165°C)
   • Beat cream cheese until smooth, about 2 minutes
   • Add sugar gradually, beating until combined
   • Mix in eggs one at a time on low speed
   • Add heavy cream, vanilla, and lemon zest
   • Pour filling into prepared crusts
4. Bake and cool:
   • Bake for 15-18 minutes until centers slightly jiggle
   • Turn off oven, crack door open
   • Let cool in oven for 30 minutes
   • Remove and cool completely at room temperature
   • Refrigerate for at least 4 hours
5. Make berry topping:
   • Combine raspberries, sugar, and water in a saucepan
   • Simmer over medium heat for 5-7 minutes
   • Cool completely before using
   • Top each cheesecake with sauce and fresh raspberry

Prep Time: 30 minutes Cook Time: 20 minutes Chilling Time: 4 hours Total Time: 4 hours 50 minutes Yield: 12 mini cheesecakes

Recipe Notes

All ingredients used in this recipe are halal-friendly. However, feel free to adjust the ingredients according to your dietary preferences and needs.