That Skinny Chick Can Bake
Raspberry Topped Mini Cheesecakes | Creamy mini cheesecakes topped with raspberry sauce and a plump ripe raspberry!

Raspberry Topped Mini Cheesecakes

Raspberry Topped Mini Cheesecakes: Top with a dab of raspberry sauce and a fresh berry for an impressive, delectable dessert!
Raspberry Topped Mini Cheesecakes | Creamy mini cheesecakes topped with raspberry sauce and a plump ripe raspberry!

Note: This post may contain affiliate links; view my Disclosure Policy for details.  I earn a small percentage from any purchase you make by clicking on these links. This helps me keep my kitchen stocked with butter and chocolate!

Raspberry Topped Mini Cheesecakes

I’ve made these raspberry topped mini cheesecakes numerous times. Only about two bites each, they’re perfect for just a little something sweet! Easily made ahead of time and stored in the freezer, they’re a breeze to defrost and garnish.

Raspberry Topped Mini Cheesecakes | Creamy mini cheesecakes topped with raspberry sauce and a plump ripe raspberry!

Jazz ’em Up

I love the look of these mini cheesecakes embellished with homemade raspberry sauce and a luscious raspberry. I’ve also garnished with a couple blueberries and a triangle of kiwi, swapping out the raspberry sauce with some thinned apricot jam/jelly.

For the holidays, I’ve topped these with both white and dark chocolate ganache and added a red, dark green or light green M & M to each. So festive! The options are endless.

Raspberry Topped Mini Cheesecakes | Creamy mini cheesecakes topped with raspberry sauce and a plump ripe raspberry!

Tips for Making Mini Cheesecakes:

    • I use two 24-slot Non-Stick Mini Muffin Pans to bake these mini cheesecakes.
    • These keep really well in the freezer. Let cool first, then wrap the cheesecakes, still in the muffin tins, in both plastic wrap and heavy-duty foil.
    • If you’d like to remove the paper wrappers to serve, it’s easier when the cheesecakes are frozen.
    • I like to use white paper wrappers/Mini Muffin White Paper Cups, then serve them by dropping each mini cheesecake into a second wrapper. You can find holiday or themed paper muffin cups at places like Michael’s, Jo-Ann Fabric, etc.
    • You can vary the toppings as mentioned above. It’s probably no surprise that this raspberry version is my favorite. But sometimes the raspberries in the market are tired looking, so top with the best berries, fruit, candies, etc. you can find.
    • You can vary the flavor by adding different extracts.
    • My Raspberry Sauce Recipe has been shared shared on the blog a number of times. Made with a bag of frozen berries, it’s a cinch to throw together.
Raspberry Topped Mini Cheesecakes | Creamy mini cheesecakes topped with raspberry sauce and a plump ripe raspberry!

Buffet Menu Ideas:

These mini cheesecakes are ideal for a buffet. When you hit the dessert table, it’s always nice to select from a variety of options. Plus, having tiny versions means you can sample more than one! Check out all these other amazing recipes that are perfect for a holiday buffet!

Buffet Menu Ideas #SundaySupper

Abundance of Appetizers

Sundry of Savory Dishes

Desserts by the Dozen

Raspberry Topped Mini Cheesecakes | Creamy mini cheesecakes topped with raspberry sauce and a plump ripe raspberry! Print
Raspberry Topped Mini Cheesecakes | Creamy mini cheesecakes topped with raspberry sauce and a plump ripe raspberry!

Raspberry Topped Mini Cheesecakes

These Raspberry Topped Mini Cheesecakes are perfect for all your entertaining needs!

  • Author: Liz Berg
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 minutes
  • Yield: 36 mini cheesecakes
  • Cuisine: Dessert, Cheesecake

Ingredients

Crust:

  • 3/4 cup graham cracker crumbs
  • 1 1/2 tablespoons sugar
  • 2 1/2 tablespoons butter, melted

Filling:

  • 2 packages (8 ounces each) cream cheese, softened
  • 2 tablespoons heavy cream
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon lemon extract
  • 1 tablespoon Wondra flour (all purpose can be used, too)
  • 2 eggs, at room temperature

Garnish:

  • Raspberry Sauce
  • Fresh Raspberries

Instructions

  1. Preheat oven to 325°F. Line mini muffin tin with paper liners.
  2. Mix crumbs, 1 1/2 tablespoons of sugar and butter. Tamp about 1 teaspoon of crust in bottom of each mini paper muffin cup.
  3. Beat cream cheese, cream, 1/2 cup sugar,vanilla and lemon extract with electric mixer on medium speed, using paddle attachment if available, until well blended. Sprinkle flour over batter and mix until just incorporated. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
  4. Use spoon to fill each slot about ¾ full.
  5. Bake 15-18 minutes or until center is almost set. Refrigerate 4 hours or overnight. Remove papers before serving and garnishing (I find it easier to remove papers when frozen).
  6. Store leftover cheesecake in refrigerator. These freeze well.
  7. Before serving, add a dab of raspberry sauce to each cheesecake. Top with a raspberry.

Notes

Adapted from my friend, Mary.

Nutrition

  • Calories: 78kcal
  • Sugar: 4g
  • Sodium: 58mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 26mg

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

22 comments on “Raspberry Topped Mini Cheesecakes”

  1. Having these in the freezer would be dangerous. I know I’d probably sneak a couple here and there and there’d be none left when the guest arrived! They look wonderful and I love all the variations!

  2. Pingback: White Chocolate Christmas Crack Recipe #SundaySupper - Sunday Supper Movement

  3. o these are super adorable and yummy! The bright red raspberries look so inviting as the topping.

  4. These look like a super special treat! So elegant. I may have to try and ketofy this one!

  5. Pingback: Charcuterie Buffet #SundaySupper

  6. Pingback: Honey-Glazed Bacon-Wrapped Ham for #SundaySupper -

  7. These look so delicious! And freezer friendly, too? Nice!

  8. Pingback: Old-Fashioned Potato Gratin | #SundaySupper | The Wimpy Vegetarian

  9. little piece of arts!

  10. Liz, these are perfect for just a little sweet treat after a heavy meal!! I LOVE cheesecake, but sometimes you don’t want a giant slice. These bite-sized beauties are perfect!

  11. Liz, these are perfect for just a little sweet treat after a heavy meal!! I LOVE cheesecake, but sometimes you don’t want a giant slice. These bite-sized beauties are perfect!

  12. I love these little bites perfect treats!

  13. Oh, Liz, these are so perfect for a party. I just bought the most beautiful (and expensive :0) blackberries today that would be perfect on these.

  14. This is totally cool, dear! Love them all! xoxo

  15. So adorable, Liz! Love the mini size and raspberry topping!

  16. For some reason I find the idea of making mini cheesecakes less daunting than one big one! Very pretty:@)

  17. Those look so good! Perfect little bites.

  18. Pingback: Roasted Beet Dip with Fennel and Garlic #SundaySupper | Cooking Chat

  19. Pingback: Raspberry Topped Mini Cheesecakes - Yum Goggle

  20. There wouldn’t be a need for these to go in the freezer. Thank goodness I love to workout!

  21. Pingback: Recipe for Squash and Mushroom Gratin with Granola Topping

  22. Pingback: Pesto goats cheese filo parcels - Caroline's Cooking

Leave a Reply

Your email address will not be published. Required fields are marked *