Raspberry Mini Cheesecake Recipe
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There’s no way to describe this Mini Cheesecake Recipe other than drool-worthy!! That bit of tanginess in the filling paired with the sweet-sour flavor of the berry sauce and a dab of sweet whipped cream… It has my mouth watering just thinking about it! Plus, these mini cheesecake bites with raspberry sauce are absolutely adorable to boot!
Mini Cheesecake Recipe
Anyone can make my mini cheesecake recipe — I mean it!
I have all of the best tips worked right into it: straining the sauce for silky smoothness, a simple crust with only 3 ingredients, and a filling whisked at low speed to avoid any cracks or bubbles in the cake.
See? I’ve thought of everything — because I want everyone to love these scrumptious mini raspberry cheesecakes as much as I do!! I know cheesecakes can be tricky.
That’s why I have recipes for all kinds of bakers and snackers: a lemon cake for those without a sweet tooth, a no-fuss crockpot recipe, and a cheesecakey ice cream for when you’re not feeling like cake at all!
Ingredient Notes and Substitutions
- Raspberries – Feel free to use frozen berries to make the sauce! Just let them thaw first.
- Fruit Nectar – This is like a thick, sort of acidic, and extra sweet fruit juice. Almost any flavor works: peach, mango, pineapple, etc.
- Graham Crackers – Want to use other graham cracker flavors for the crusts? Go for it! A chocolate crust would be ridiculously tasty with the raspberry flavoring, that’s for sure.
- Cream Cheese – Unfortunately, I can’t really recommend low-fat cream cheese for my mini cheesecake recipe.
Since these cakes are being baked, we’re going to avoid ingredients that have too much moisture, and that includes low-fat cream cheese. - Lemon – You’ll need 2 teaspoons of lemon zest and 3 tablespoons of lemon juice. One large lemon should do it, or two medium-sized ones.
An orange is a good substitute for lemon in this mini raspberry cheesecake recipe!
Tips and Tricks for Making Perfect Mini Cheesecake Bites
- Don’t have a food processor for your graham cracker crust?
Break the crackers apart, toss them in a freezer bag, and crush them up by hand!
I’ve found that a rolling pin or meat mallet is best for this trick.
- Use room-temperature eggs and cream cheese.
It’s easiest to combine ingredients that are all the same temperature. Plus, you’re less likely to have a lumpy, bumpy filling than if the ingredients are all different temperatures.
So, let the eggs and cream cheese come to room temperature before you get started.
Eggs take 30 minutes to reach room temperature, and cream cheese takes a whole hour! Speed it up a bit by slicing the blocks into smaller pieces.
- A few time-saving (and pre-planning) tricks.
The reduced raspberries can take up to an hour to chill, so try making the sauce well beforehand.
That way, you’re not waiting around for it to cool before starting this mini cheesecake bites recipe.
Same deal for the crusts — you can make those the day before.
Or, use premade mini graham cracker crusts from the grocery store to save the 20 minutes or so it takes to make them from scratch.
While I do swear by my homemade graham cracker crust, and use it for so many different desserts, I understand that sometimes we just need to save time!
Prep Ahead
- Bake graham cracker crusts
- Make raspberry topping, then chill
- Bring eggs and cream cheese to room temp
Kitchen Tools You Will Need
- Food Processor or Rolling Pin for pulverizing graham crackers for the crust.
- Muffin Pan – Silicone is a great non-stick option, but a standard metal pan helps small cakes to brown evenly all the way around.
- Stand Mixer or large mixing bowl with Hand Mixer for whipping up your mini raspberry cheesecake filling.
Serving Suggestions
Once you’ve topped your cheesecakes with raspberry sauce, let them chill for an hour to finish setting.
Then, pop a fresh raspberry on top of each one just before serving. A tiny sprig of mint would make them look extra fancy.
Dress up this mini cheesecake bites recipe even more with a dollop of whipped cream or a drizzle of chocolate.
These are perfect for dessert buffets with other mini desserts: cream puffs, individual trifles, cake pops, and boozy rum balls are a few ideas to get you started!
Mini Cheesecake Bites Recipe FAQ
New York style includes a lot of cream cheese and heavy cream. It’s super dense and tangy!
Alternatively, your average cheesecakes are fluffier and sweeter. My moist yet fluffy mini cheesecake bites are the perfect example! Creamy, but not too heavy.
After 20 minutes, give the pan a bit of a wiggle. The centers will still jiggle, but once the edges are set, then the cakes should be removed from the oven.
If you wait for the whole cake to firm up, it’ll be overcooked!
No-bake cheesecakes don’t rely on eggs to firm up. Instead of baking, they set while they sit in the refrigerator.
In the end, these fridge cakes taste more mousse-like and are a lot lighter in texture.
Mine is a baked mini cheesecake recipe. With the addition of eggs and a short stay in the oven, our cakes become wonderfully dense yet fluffy and are more custard-like.
Storing and Freezing Mini Raspberry Cheesecake
Raspberry cheesecake will last for up to 4 days in the fridge. Keep well covered and don’t let them come to room temperature if you plan on saving them!
These mini raspberry cheesecakes also freeze extraordinarily well for up to two months! They’re already individually-portioned-sized.
Again, just cover really well with a few layers of plastic wrap and let them thaw before serving.
Enjoy!
With love, from our simple kitchen to yours.
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Other Cheesecake Recipes
Raspberry Mini Cheesecake Recipe
Ingredients
Raspberry Sauce Topping
- 2 cups fresh raspberries, plus extra fresh berries to decorate
- 1/2 cup granulated Sugar
- 5 tablespoons Fruit Nectar
- 1/4 cup water, optional
- 1 tablespoon Cornstarch, optional
Graham Cracker Crust
- 1 package graham crackers, 9 full sheets
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Cheesecake Filling
- 2 8-ounce packages cream cheese (room temperature)
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 large lemon, 2 teaspoons lemon zest and 3 tablespoons lemon juice
Instructions
Raspberry sauce topping
- Prepare the Raspberry Sauce Topping: Combine the raspberries, sugar and fruit nectar in a small saucepan. Bring to simmer on medium heat, and cook for 10 minutes, stirring often and crushing the berries with a large fork or potato masher. Cook the mixture down until it has thickened.
- Strain the thickened raspberry sauce through a wire sieve into a bowl, pressing the pulp with the back of a spoon. Discard solids and chill the sauce.
For the crust
- Preheat the oven to 350°F. Line a jumbo muffin pan with 6 liners, or a cupcake pan with 12 liners.
- Add the graham crackers and sugar to the bowl of a food processor. Pulse the graham crackers to crumbs. Pour the melted butter through the spout and continue to pulse until combined.
- Press an even amount of graham cracker crust into the bottom of each muffin or cupcake liner. Press down the crusts firmly, using a small glass, or the backside of a small measuring cup.
- Bake for 8 minutes. Set aside.
For the cheesecake filling
- In a mixing bowl, combine the room temperature cream cheese and sugar. Beat with an electric mixer at low speed until smooth and creamy.
- Add the flour, vanilla extract, eggs, lemon juice, and lemon zest. Beat at low speed, scraping the bowl, until combined.
- Divide the cheesecake filling evenly among the liners, and place in the oven. Bake mini cheesecakes for approx. 20-24 minutes. The centers will still jiggle a little but the edges should be set.
- Cupcake size may require less baking time, so start checking them around 18 minutes.
- Remove from the oven and let cool at room temperature for 20 minutes, then transfer to the fridge and chill for an hour. The centers will sink in a little, but it’s okay, because the Raspberry sauce will fill the depressions.
- When the mini cheesecakes have cooled, divide the Raspberry Sauce Topping evenly onto each of the mini cheesecakes. Chill for an hour.
- Garnish with fresh Raspberries, or whipped cream. Enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2023, updated and republished September 2024
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These were delicious! The toughest part was waiting the 2 hours so I could eat one, or two lol. A perfect and easy dessert with so many different flavor you can use! I have even used pie filling for them!
Hi Patty!
Pie filling is a good idea! We’re glad you like the recipe.
TSRI Team Member,
Devlyn
Omg I can’t even describe how amazing these Raspberry Mini Cheesecakes are!! Seriously, they’re like a burst of raspberry goodness in every bite. So easy to make too!
Hi Vienna!
We’re so glad you enjoyed this recipe.
TSRI Team Member,
Devlyn