First off, thank you so much for being here. Whether you’re a longtime reader or just stumbled across this little corner of the internet, I’m genuinely grateful. Sharing recipes like this one—personal, delicious, and oh-so-pretty—is one of my greatest joys. And today’s sweet treat? A total showstopper.
These mini raspberry cheesecakes are everything a dessert should be: creamy, fruity, buttery, and beautifully portioned for sharing. (Or not—we don’t judge around here!) With a classic graham cracker crust, a velvety cheesecake center, and a vibrant swirl of raspberry, they’re the kind of treat that looks fancy but is deceptively easy to make.
I promised you versatile, and here’s proof! These are perfect for birthdays, showers, brunch spreads, or a cozy weekend baking project with the kiddos. Let’s dive in!
Ingredients
Graham Cracker Crust
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1 ½ cups graham cracker crumbs
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3 tablespoons granulated sugar
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4 tablespoons melted butter
Raspberry Cheesecake Filling
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2 cups frozen raspberries
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16 ounces cream cheese, softened
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⅔ cup granulated sugar
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¼ cup raspberry Greek yogurt (or plain Greek yogurt/sour cream)
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1 teaspoon vanilla extract
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2 large eggs
Optional Toppings
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Whipped cream
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Fresh raspberries
How to Make Mini Raspberry Cheesecakes
Step 1: Prep the Crust
Preheat your oven to 350°F and line a 12-count cupcake pan with liners. Combine graham cracker crumbs, sugar, and melted butter in a bowl until crumbly. Press the mixture firmly into the liners and bake for 5 minutes. Let them cool while you move on to the filling.
Step 2: Make the Raspberry Syrup
In a saucepan, simmer frozen raspberries over medium heat for about 5 minutes. Stir occasionally until they break down into a syrupy consistency. Strain to remove seeds and chill the syrup.
Step 3: Mix the Cheesecake Filling
Beat cream cheese and sugar until smooth and fluffy. Add Greek yogurt (or sour cream), vanilla, and the cooled raspberry syrup. Mix well. Gently mix in the eggs one at a time, blending only until incorporated.
Step 4: Assemble and Bake
Spoon the creamy filling over your cooled crusts, distributing evenly. Bake at 350°F for 20–25 minutes. The centers should still jiggle slightly—this means they’re perfect!
Step 5: Chill and Serve
Cool at room temperature, then refrigerate for at least 2 hours before removing the liners. If you’re feeling extra (and I hope you are!), top with whipped cream and fresh raspberries!
Helpful Tips
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Don’t skip the chill time! This helps the cheesecakes firm up and makes them super creamy.
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Use full-fat cream cheese for the richest texture.
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A gentle swirl of raspberry syrup on top before baking creates a beautiful marbled look.
Substitutions & Variations
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Greek Yogurt: Can be swapped with the same amount of sour cream.
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Berry Swap: Try blueberries or blackberries for a fun twist!
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Crust Options: Digestive biscuits or chocolate cookies work in place of graham crackers.
Frequently Asked Questions About Mini Raspberry Cheesecakes
Can I use fresh raspberries instead of frozen?
Yes! Just keep an eye on the cooking time as fresh berries may break down quicker.
Can these be made ahead?
Absolutely! They keep well in the fridge for several days and can be frozen for up to 2 months.
Do I need a water bath?
Nope—one of the perks of mini cheesecakes is they’re far less fussy than full-sized ones.
Storage Instructions
Store in an airtight container in the fridge for up to 5 days. To freeze, place cooled cheesecakes in a single layer and freeze until solid. After that, place them in a freezer-safe bag and keep frozen for up to 2 months. Thaw overnight in the fridge before serving.
More Sweet Recipes You’ll Love
- Raspberry Cake: A Fruity Delight Bursting with Fresh Flavor
- Luscious Lemon Raspberry Swirl Cheesecake Cups
Got more questions about mini cheesecakes? Want help planning a dessert table? Drop a comment—I’d love to hear from you! 💕
Ready to make these little beauties? I’d be thrilled if you shared a pic or tagged me—there’s nothing better than seeing these treats come to life in your kitchen!
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Mini Raspberry Cheesecakes Recipe
- Total Time: 2 hours 45 minutes
- Yield: 12 mini cheesecakes 1x
Description
These mini raspberry cheesecakes are the ultimate bite-sized treat! With a buttery graham cracker crust, a smooth and creamy filling, and a swirl of vibrant raspberry syrup, each cheesecake is a little bundle of joy. Perfect for parties, holidays, or when you just want a perfectly portioned dessert. Easy to make, freezer-friendly, and anything but boring!
Ingredients
Graham Cracker Crust
1 ½ cups graham cracker crumbs
3 tablespoons granulated sugar
4 tablespoons melted butter
Raspberry Cheesecake Filling
2 cups frozen raspberries
16 ounces cream cheese, softened
⅔ cup granulated sugar
¼ cup raspberry Greek yogurt (or plain Greek yogurt/sour cream)
1 teaspoon vanilla extract
2 large eggs
Optional Toppings
Whipped cream
Fresh raspberries
Instructions
Step 1: Prep the Crust
Preheat your oven to 350°F and line a 12-count cupcake pan with liners. Combine graham cracker crumbs, sugar, and melted butter in a bowl until crumbly. Press the mixture firmly into the liners and bake for 5 minutes. Let them cool while you move on to the filling.
Step 2: Make the Raspberry Syrup
In a saucepan, simmer frozen raspberries over medium heat for about 5 minutes. Stir occasionally until they break down into a syrupy consistency. Strain to remove seeds and chill the syrup.
Step 3: Mix the Cheesecake Filling
Beat cream cheese and sugar until smooth and fluffy. Add Greek yogurt (or sour cream), vanilla, and the cooled raspberry syrup. Mix well. Add eggs one at a time, mixing just until combined.
Step 4: Assemble and Bake
Spoon the creamy filling over your cooled crusts, distributing evenly. Bake at 350°F for 20–25 minutes. The centers should still jiggle slightly—this means they’re perfect!
Step 5: Chill and Serve
Cool at room temperature, then refrigerate for at least 2 hours before removing the liners. If you’re feeling extra (and I hope you are!), top with whipped cream and fresh raspberries!
Notes
Let the cheesecakes chill completely for the best texture.
You can use fresh raspberries instead of frozen.
These freeze beautifully! Once cooled, place them in a freezer-safe bag and keep frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes (Chill Time: 2 hours)
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 289 kcal
- Sodium: 230 mg
- Protein: 5 g