Raspberry Topped Mini Cheesecakes

Mini Cheesecakes topped with a dab of raspberry sauce and a fresh raspberry make an impressive, delectable dessert! This recipe for cheesecake bites is perfect for a holiday dessert table!

This Mini Cheesecake Recipe will become a family favorite. They can be made ahead and frozen without the toppings for an easy, spur-of-the-moment dessert! And if you don’t like raspberries, there are numerous other toppings you can use!

Why You Must Make

• I’ve made these raspberry-topped mini cheesecakes numerous times. Only about two bites each, they’re perfect for just a little something sweet!
• These mini desserts are easily made ahead of time and stored in the freezer!
• They’re perfect for a dessert buffet.
• When it’s party day, they’re a breeze to defrost and garnish.

Ingredient Notes

• Kitchen Staples – Sugar, Butter (melted)
• Graham Cracker Crumbs – You can find these in boxes in the baking aisle of your grocery store or grind your own from in a food processor.
• Cream Cheese – Have at room temperature for the smoothest cheesecake
• Heavy Cream – 36% butterfat.
• Vanilla – Use real vanilla extract. I use the Nielsen-Massey brand.
• Lemon Extract – I use Penzey’s brand
• Eggs – Use large eggs. Have at room temperature for easy incorporation
• Flour – I used Wondra since it’s granulated, but all-purpose flour works, too.
• Raspberry Sauce and Fresh Raspberries to garnish, if desired.

How to Garnish Cheesecake Bites

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

For the holidays, I top them 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.

Recipe Tips

• I use two 24-slot Non-Stick Mini Muffin Pans (affiliate link) to bake these mini cheesecakes.
• PRO-Tip: Have your eggs and cream cheese at room temperature for the smoothest batter.
• 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. They’ll keep well for up to 3 months. Just defrost overnight in the refrigerator before serving. Letting them sit at room temperature for an hour before indulging will help make their texture extra creamy.
• 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 (affiliate link) , 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. Make sure to strain the seeds for a nice smooth sauce.
• Plus, check out my tips on how to make cheesecakes for more details on making the creamiest filling!

Frequently Asked Questions

More Mini Desserts You’ll Love:

I have a rule of thumb when setting up a dessert buffet. One chocolate dessert, one lemon dessert, one plain/vanilla dessert. If you need a 4th, I’d recommend something fruity. There’s something for everyone! 

• For autumn entertaining, try these Baked Apple Cups
• Mini Margarita Cheesecakes
• Mini Chocolate Cheesecakes
• Caramel Topped Mini Cheesecakes
• 35 Bite Sized Desserts. Mini Strawberry No-Bake Desserts  are super easy and have both berries and chocolate components!
• As a bonus, these Easy Summer Tiramisus would be a hit!

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The Recipe:

Raspberry Topped Mini Cheesecakes

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Yield 36 mini cheesecakes

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

Ingredients

Crust:

• ¾ cup graham cracker crumbs
• 1 ½ tablespoons sugar
• 2 ½ tablespoons butter, melted

Filling:

• 16 ounces cream cheese, softened (2 packages)
• 2 tablespoons heavy cream
• ½ cup sugar
• ½ teaspoon vanilla
• ½ 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 the mini muffin tin with paper liners.
2. Mix crumbs, 1½ tablespoons of sugar, and butter. Tamp about 1 teaspoon of crust in the bottom of each mini paper muffin cup.
3. Beat cream cheese, cream, ½ cup sugar, vanilla, and lemon extract with an electric mixer on medium speed, using a paddle attachment if available, until well blended. Sprinkle flour over the batter and mix until just incorporated. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
4. Use a spoon to fill each slot about ¾ full.
5. Bake for 15-18 minutes or until the center is almost set. Refrigerate for 4 hours or overnight. Remove papers before serving and garnishing (I find it easier to remove papers when frozen).
6. Store leftover cheesecake in the 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 Information:

Yield:

18

Serving Size:

2 cheesecakes
Amount Per Serving: Calories: 167Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 117mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 3g

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