Raspberry Topped Mini Cheesecakes: Top with a dab of raspberry sauce and a fresh berry for an impressive, delectable dessert!
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.
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.
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.
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
- Buffalo Wing Cauliflower by April Golightly
- Charcuterie Buffet by A Kitchen Hoor’s Adventures
- Pesto Goats Cheese Filo Parcels by Caroline’s Cooking
- Roasted Beet Dip with Fennel and Garlic by Cooking Chat
Sundry of Savory Dishes
- Honey-Glazed Bacon-Wrapped Ham by Palatable Pastime
- Old Fashioned Potato Gratin by The Wimpy Vegetarian
- Squash and Mushroom Gratin with Granola Topping by Take A Bite Out of Boca
Desserts by the Dozen
- Cherry Pie Blondies by Pies and Plots
- Gingerbread Cookie Cups w/ Tapioca Pudding by The Freshman Cook
- Puff Pastry Ravioli Mince Pies by Food Lust People Love
- Raspberry Topped Mini Cheesecakes by That Skinny Chick Can Bake
- White Chocolate Christmas Crack Recipe by Sunday Supper Movement
Raspberry Topped Mini Cheesecakes
These Raspberry Topped Mini Cheesecakes are perfect for all your entertaining needs!
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 minutes
- Yield: 36 mini cheesecakes
- Cuisine: Dessert, Cheesecake
- 3/4 cup graham cracker crumbs
- 1 1/2 tablespoons sugar
- 2 1/2 tablespoons butter, melted
- 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
- Raspberry Sauce
- Fresh Raspberries
- Preheat oven to 325°F. Line mini muffin tin with paper liners.
- Mix crumbs, 1 1/2 tablespoons of sugar and butter. Tamp about 1 teaspoon of crust in bottom of each mini paper muffin cup.
- 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.
- Use spoon to fill each slot about ¾ full.
- 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).
- Store leftover cheesecake in refrigerator. These freeze well.
- Before serving, add a dab of raspberry sauce to each cheesecake. Top with a raspberry.
Adapted from my friend, Mary.
- 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.