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