Description
Mini Raspberry Cheesecakes feature a buttery graham cracker crust, topped with a rich and creamy cheesecake filling, and finished with a sweet, fruity raspberry preserve. These individual-sized treats are perfect for a delicious, bite-sized dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- 2 (8 oz) packages cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup raspberry preserves
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of a muffin tin.
- In a separate bowl, beat cream cheese until smooth. Gradually add in 2/3 cup sugar, eggs, and vanilla extract, mixing until fully combined.
- Spoon cream cheese mixture over the crust in the muffin tin.
- Bake in preheated oven for 20 minutes.
- Allow cheesecakes to cool, then top each with raspberry preserves.
- Refrigerate for at least 2 hours before serving.
Notes
- For a smoother texture, be sure to beat the cream cheese mixture until completely smooth before adding the eggs.
- Feel free to experiment with other fruit preserves, such as strawberry or blueberry, for a different twist.
- These mini cheesecakes can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes