Everything is better in mini form and cheesecakes are at the top of that list.
I think the reasons as to why ‘mini things’ reign supreme are pretty obvious but let’s list them, shall we?
1. They’re just too darn cute. When I see a table of mini edibles my instinct every single time is to react with a girly “ahhhh!” shriek. (Please tell me you feel the same so I’m not the only nerd here).
2. They are the best to serve at dinner parties. When space isn’t exactly abundant like in a tiny condo, I always serve mini items so that my guests can grab and go without having to sit down and cut into something.
3. It allows you to eat bites of all your favorite foods without filling up on just one!
With all of that in mind, I thought it only appropriate on National Cheesecake Day to serve up some mini raspberry cheesecakes for y’all. This has been a go-to recipe of mine for years now and has never steered me wrong. I switch up the berry of choice to keep it interesting but raspberry is definitely my favorite. If you’re more of a strawberry, blueberry, etc. fan though, feel free to go rogue and replace the raspberries!
Guys, for real though, these cheesecakes are everything. They are super cream cheesy but still light and fluffy. The homemade graham cracker crust is so easy to make and gives a personal touch. Personally, I wouldn’t touch pre-made crusts with a ten foot pole although I do understand that for a lot of us time is seriously of the essence. Trust me though, this one will not take you more than 5 minutes to whip up and it will be worth it!
The cheesecake batter is layered between the berry sauce and then topped with fresh berries. Hollaaaaa!
Give your taste buds a kick with these delicious mini raspberry cheesecakes! Do you have a special ingredient or trick you use for your cheesecakes? I would love to hear your thoughts in the comments below. I hope you enjoy National Cheesecake Day!
Happy baking y’all!
- 1 cup graham cracker crumbs
- 1/4 cup brown sugar + 2 tbsp brown sugar
- 1/3 cup melted butter
- 3 tbsp lemon juice
- 2 tsp cinnamon powder
- 1 tsp vanilla extract
- 12 oz. sweetened condensed milk
- 2 packages of fresh raspberries
- 1 tbsp corn starch
- 3 eggs
- 24 oz. full cream cheese, room temperature
- 24 cupcake cups
- In a medium bowl, combine the graham cracker crumbs, brown sugar butter and cinnamon. Mix until incorporated.
- Place cupcake cups into a muffin pan. Take about 1 tbsp of the crust at a time and press it into the bottom of each cupcake cup. Place in the fridge for 25 minutes.
- In the meantime, begin making the cheesecake batter. In a large bowl beat the cream cheese with an electric hand mixer. Beat in the condensed milk. Then add the lemon juice, vanilla extract and eggs and mix until fully combined. Set aside for now.
- Turn the oven on to 300 degrees F. Using a food processor, blend the raspberries until fully broken down (leaving a few aside for serving). Add raspberry puree to a small saucepan on medium heat. As the berry mixture begins to bubble, add in the corn starch and remaining brown sugar. Allow it to cook for about 2 minutes and then remove from heat.
- Remove the tray of cupcake cups from the fridge. In spoonfulls, carefully drop 1 scoop of the cheesecake batter into each cup. Then drop a small spoon of berries into the cup. Top off with cheesecake batter.
- Drop 3 dots of berry sauce onto the top and using a knife, make swirls in each cheesecake. Place in the oven for about 35-40 minutes. Cheesecakes are done when you stick a toothpick in and it comes out clean. Remove from the oven and allow to cool.
- Drizzle remaining berry sauce on top of each cheesecake and place in the fridge for at least 3 hours before serving. I find they are the best when they refrigerate overnight.