Raspberry Mini Cheesecakes

These Raspberry Mini Cheesecakes with crunchy layer made of graham crackers rich cheesecake filling and raspberry topping, which are topped with whipped cream and fresh raspberries are very tasty and easy to prepare. 


1. 1 1/2 cups graham cracker crumb 2. 1/4 cup granulated sugar 3. 1/2 cup unsalted butter, melted 4. 16 oz cream cheese, softened 5. 2/3 cup granulated sugar 6. 2 large egg 7. 1 tsp vanilla extract 8. 1 cup fresh raspberrie 9. 1/4 cup raspberry jam 10. Fresh raspberries for garnish (optional)

Step 1

Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.

Step 2

In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of each muffin cup.

Step 3

In a separate bowl, beat cream cheese until smooth. Add sugar, eggs, and vanilla extract, mixing until creamy.

Step 4

Spoon cream cheese mixture over graham cracker crusts, filling each cup about 3/4 full.

Step 5

In a small saucepan, heat raspberry jam until smooth. Drop spoonfuls of jam onto each cheesecake and swirl with a toothpick.

Step 6

Bake for 20-25 minutes, or until cheesecakes are set. Allow to cool, then refrigerate for at least 2 hours before serving. Garnish with fresh raspberries if desired. Enjoy!


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