Mini Raspberry Cheesecakes

These little mini raspberry cheesecakes are a great way to enjoy cheesecake "on the go." They are all filling with no crust, and are perfect for freezing too.

This post and recipe were created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

These mini raspberry cheesecakes are all filling and no crust, so making them is easy and a little faster than a full-sized cheesecake. If you still crave a crust, just drop a vanilla wafer in the bottom of the cupcake liner, and pour the batter over the cookie.

I love making mini cheesecakes. In fact, the most visited recipe on this website is the one for these mini cheesecakes with salted caramel. I also love these pumpkin cheesecakes, peaches and cream cheesecakes, and key lime cheesecakes.

These Mini Raspberry Cheesecakes are a great make-ahead dessert too. You can easily wrap and freeze them to serve later. Just take them out of the freezer about 30 minutes before serving.

How to Make Mini Raspberry Cheesecakes:

First, you make the cheesecake batter with cream cheese, eggs, sugar, vanilla, and heavy cream. Be sure your cream cheese has softened at room temperature before mixing the ingredients. 

Next, you prepare a puree of thawed frozen raspberries by process them in a food processor. I love using a mini food processor for this. It's a gadget I have no regret buying even though I have a full-sized food processor. 

Pour the batter into muffin tins lined with silicone, paper, or foil cupcake liners. I used these cute raspberry colored striped liners from one of our Summer Dessert Week prize sponsors, Sweets and Treats Boutique. 

Finally, you drop a spoonful of the raspberry puree into the center of the batter and sort of swirl it around with a knife. Most of mine sunk a bit, and then re-emerged during baking. I need to work on that part. 

Place the muffin tin in a larger pan with about an inch of hot water in it. For the water bath pan, I used a sheet cake pan. 

I find that mini cheesecakes tend to rise in the oven, but then sink in the middle when removed from the oven, so it's always nice to have some kind of cute topping. For these, I used a small bit of whipped cream and a fresh raspberry. 

Mini Raspberry Cheesecakes Variations:

Any frozen berry puree (such as strawberry or blackberry) would work just as well as the raspberries.

Again, if you'd like a bottom crust, you can place a vanilla wafer, sugar cookie, or ginger snap on the bottom of the paper liner before adding the batter. You might have a shorter baking time if you do that.

After the recipe, be sure to scroll down and enter to win one of our #SummerDessertWeek prizes. And while you're at it, check out even more Summer Desserts.

Ice Cream & Frozen Desserts:

• Brownie Ice Cream Sundaes from Desserts Required
• No Churn Patriotic Funfetti Ice Cream from Hezzi-D's Books and Cooks
• No Churn Lemonade Ice Cream from 4 Sons R Us
• Orange Julius Popsicles from A Kitchen Hoor's Adventures

Summertime Pies:

• Lemon Meringue Pie from Palatable Pastime

No Bake Treats:

• Banana Split Eclair Dessert from Big Bear's Wife

Baked Desserts:

• Coconut Congo Squares from Love and Confections

Mini Raspberry Cheesecakes 

If you try this recipe, I'd love to hear your feedback! 

Mini Raspberry Cheesecakes

Yield: 12 mini cheesecakes

Author: Karen Kerr

These little mini raspberry cheesecakes are a great way to enjoy cheesecake "on the go." They are all filling with no crust, and are perfect for freezing too.

ingredients:

• 6 ounces (2/3 cup) frozen unsweetened raspberries, thawed and drained
• 2 8-ounce packages of full fat cream cheese, softened
• 2/3 cup sugar
• 3 tablespoons cornstarch
• 1 tablespoon vanilla
• 2 extra large eggs (about 120 grams by weight)
• 1/2 cup heavy cream
• Reddi Whip for topping (or you can make your own whipped cream)
• 12 large fresh raspberries

instructions:

How to cook Mini Raspberry Cheesecakes

1. Heat the oven to 350 degrees F and line a 12 cavity muffin tin with liners. Set out  a sheet cake pan for the water bath. 
2. Place the raspberries in the food processor and puree until smooth. 
3. In the bowl of a stand mixer, add one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch. Beat on low until the mixture is smooth, about 3 minutes. 
4. Add the rest of the cream cheese and mix on low. When it is incorporated, increase the mixer speed and add the rest of the sugar and the vanilla. Add the eggs, one at a time. 
5. Beat in the cream until just incorporated. 
6. Divide the batter among the cavities of the muffin tin. 
7. Drop a heaping teaspoonful of the raspberry puree into the middle of each cake, and gently swirl it with a small knife. Don't over mix. 
8. Put the muffin tin in the sheet cake pan in the oven and fill the cake pan with about an inch of hot water. Be sure to cover your oven window with a dry dish towel while you are doing this. 
9. Bake the cakes for 30 to 40 minutes, until they are puffy on top. Remove the muffin tin from the water bath, and let the cakes cool in the pan for 2 hours. Cover and refrigerate for 3 hours, or freeze for one hour. 
10. When ready to serve, top with a bit of whipped cream and top with a raspberry. 
11. These cakes can be wrapped and frozen for up to a month. 

https://www.karenskitchenstories.com/2019/07/mini-raspberry-cheesecakes.html

cheesecake, raspberries, mini cheesecakes

Dessert

American

Created using The Recipes Generator

This recipe was adapted from Junior's Cheesecake Cookbook: 50 To-Die-For Recipes for New York-Style Cheesecake