Description
Creamy, tangy, and topped with fresh raspberries, these individual raspberry cheesecakes are the perfect mini dessert for any occasion. Simple to make and even easier to enjoy!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- Fresh raspberries, for topping
- 1/4 cup raspberry jam, slightly warmed
Instructions
- Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners and set aside.
- Mix graham cracker crumbs and melted butter until combined. Press about 1 tablespoon into each liner to form the crust.
- In a bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing gently, then fold in the sour cream.
- Spoon the cheesecake filling over the crusts, filling each nearly to the top.
- Bake for 18–20 minutes, or until centers are just set. Let cool in the pan for 10 minutes, then transfer to a wire rack. Chill at least 2 hours in the fridge.
- Top each cheesecake with a few raspberries and a drizzle of raspberry jam before serving.
Notes
- Let all ingredients reach room temperature before mixing for the best texture.
- Use foil or paper liners for easy removal and a clean presentation.
- Chill overnight for optimal flavor and consistency.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 14g
- Sodium: 170mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: mini raspberry cheesecakes, individual desserts, cheesecake cups, raspberry desserts, easy mini cheesecakes