Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

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

Raspberry Topped Mini Cheesecakes

5 from 7 reviews

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






  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.


Adapted from my friend, Mary.