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Raspberry Cheesecakes

Delightful mini cheesecakes that offer a perfect balance of creamy cheesecake and tart raspberries, ideal for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Graham cracker crumbs Forms the crunchy base of the cheesecake.
  • 2 tbsp Granulated sugar Sweetens the crust.
  • 1/4 cup Melted butter Binds the crust together and adds richness.
For the filling
  • 2 cups Frozen raspberries Provides the flavor and beautiful color.
  • 16 oz Cream cheese The main ingredient for the cheesecake filling.
  • 1/2 cup Raspberry Greek yogurt Enhances flavor and creaminess.
  • 1 tsp Vanilla extract Adds depth of flavor.
  • 2/3 cup Granulated sugar For sweetening the filling.
  • 2 Eggs Helps to set and structure the cheesecake.
For serving (optional)
  • 1 cup Whipped cream A tasty topping for serving.
  • 1/2 cup Fresh raspberries For garnish and added freshness.

Method
 

Preparation
  1. Preheat the oven to 350°F and prepare a 12 count cupcake pan with cupcake liners.
  2. In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter to form a crumby mixture.
  3. Evenly distribute the crust mixture into each cupcake liner and press firmly into an even layer.
  4. Bake at 350°F for 5 minutes, then remove from the oven and let cool.
  5. Add the frozen raspberries to a medium saucepan and let them simmer for about 5 minutes, stirring occasionally.
  6. Remove from heat and strain the berries to remove the seeds, allowing the syrup to chill in the refrigerator.
Baking
  1. In a large mixing bowl, beat the cream cheese and sugar until smooth.
  2. Stir in the Greek yogurt, vanilla, and raspberry syrup until combined.
  3. Mix in the eggs until fully combined.
  4. Distribute the cheesecake filling into each cupcake liner.
  5. Bake at 350°F for 20-25 minutes, or until the centers are slightly jiggly but not runny.
  6. Allow to cool at room temperature then chill in the fridge for at least 2 hours.
Serving
  1. Top with whipped cream and fresh raspberries if desired before serving.

Notes

Add a touch of lemon juice to the filling for extra zing. Ensure your cream cheese is room temperature for a smooth blend. Don’t overbake to avoid cracks.