Mini Raspberry Cheesecakes: tiny but mighty

I remember the first time I ever encountered cheesecake. I thought it was the most disgusting thing to put cheese into a cake. Back then I had a very limited idea of what constituted as dessert. Now, of course, I understand and appreciate the delectate combination of cream cheese and sugar to create a smooth and creamy cake. I adapted this recipe from from Menu Musings of a Modern American Mom and took my own take on the classic raspberry cheesecake. I love this recipe because the cook time for the mini cheesecakes is much shorter than most other recipes I found. This leaves the cheesecake soft and creamy and it doesn’t fall after cooling. I made my own crumble from scratch rather than using Oreos because Oreos are too sweet. So without further ado, let’s get started. Preheat the oven to 300 degrees and line a baking sheet with cupcake liners. Also, take out all of your cold ingredients so that they can come to room temperature.

For the crumble I made the crust for the Chocolate Tart that I had made previously. The only difference was that I switched out two tablespoons of flower for two tablespoons of cocoa powder to make the crumble chocolate to mimic the Oreos. Bake the crust like you would for the tart. Once the crust has cooled on a wire rack break it up into smaller pieces. In a food processor mix the crust until it becomes crumbly. Then add the melted butter while the food processor is still running. Mix in as much of the butter as needed until the mixture becomes the consistency of mud. Mmmm, yummy mud. Place about a teaspoon of the crumble in each cupcake mold and press it down. Then cover the tray with plastic and let it cool in the fridge to harden. To make my favorite part – the raspberry sauce – measure out a cup of raspberries. As u can see, my “cup” of raspberries isn’t accurately measured. In my opinion, the more the merrier. Combine the raspberries with the sugar and corn starch in a saucepan and bring to a simmer. Using the back of your spoon, break up the raspberries until the mixture resembles a thick sauce. Remove from heat and let cool completely before using.

Beat the cream cheese the bowl of an electric mixer on low speed until it becomes soft. Then add the sugar and continue to mix until combined. Add the vanilla and lemon zest and continue to mix until the mixture becomes uniform. Add the eggs one at a time until they are fully mixed then add in the sour cream and continue to mix the filling until it combines. You can sneak a quick taste now to check the sweetness and add more sugar or lemon zest if needed. Once the filling is ready, take the cupcake pan out of the refrigerator and begin to fill each cupcake paper with the cream cheese filling. Make sure to fill them up almost all the way to the top.

Place three big drops of the raspberry sauce on top of the filling and use a toothpick to swirl it together. Ta da! Pretty swirls. Bake the cheesecakes for 20 to 22 minutes. When you take them out the centers should still be moist and jiggly. Let the cheesecakes cool at room temperate. Then refrigerate for several hours before serving.

Mini Raspberry Cheesecakes

  • Servings: 12
  • Difficulty: easy
  • Print

  • 1 batch of Chocolate Tart Crust
  • 3-4 Tbsp melted butter
  • 6 oz (a slightly rounded cup) of raspberries 
  • 3 Tbsp granulated sugar
  • 1 tsp corn starch
  • 2 (8oz) blocks of full fat cream cheese, room temperature
  • 2/3 cup granulated sugar
  • 1/8 tsp table salt
  • 1 tsp vanilla
  • 1/2 tsp lemon zest (about 1 lemon)
  • 2 large eggs, room temperature
  • 1/2 cup full fat sour cream, room temperature


  1. Begin by taking out all of your cold filling ingredients so they can come to room temperature. Preheat oven to 300 F.
  2. Make one batch of Chocolate Tart crust. Mix the crust in a food processor and add the melted butter until the mixture comes together. Press I Tbsp of the crumble into each cupcake liner that you have set into standard muffin pan.  Press the crust down with your fingers.  Cover the entire pan and place in the refrigerator to harden.
  3. Mix the raspberries, sugar, and corn starch in a saucepan over low heat until just bubbling.  Break down the raspberries by mashing them with the back of your spoon.  Remove from heat when thickened. Transfer to a glass container and cool in the refrigerator until needed.
  4. Mix all room temperature ingredients in a stand mixer, on low.  You don’t want to mix on high because it will put too much air into the batter. Start by beating the cream cheese, then add the sugar, salt, vanilla, and lemon. Add one egg at a time until combined. Mix in the sour cream until the filling becomes uniform. Fill the cupcake papers almost to the top. Place three “drops” of the cooled raspberry sauce on top of the filled cheesecake batter. Use a toothpick or knife to swirl the raspberry sauce into the cheesecake batter.
  5. Bake on 300 F for 18-22 minutes.  The center should still be a little bit “jiggly” and still slightly moist looking.  Remove and allow them to cool.  Cover and refrigerate overnight or for several hours.


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