There is something truly special about a dessert that brings back cherished childhood memories. For me, Mini Raspberry Cheesecakes are just that—a delightful tradition that I’ve enjoyed since my mom would make them for my birthdays. These little treats have a rich, creamy filling over a crunchy crust, and they’re perfect for any occasion—no cutting required! Serve them with fresh fruit, ice cream, or a dollop of whipped cream for an extra indulgence. For an elegant presentation, drizzle raspberry sauce on a plate, place the cheesecake on top, and finish with fresh raspberries and a sprinkle of icing sugar. This recipe yields 10 individual cheesecakes, making it great for sharing!
Why You’ll Love This Recipe
These Mini Raspberry Cheesecakes are incredibly easy to make, yet they taste like a gourmet dessert. Their individual size makes them perfect for parties or special occasions, and you can customize the toppings to suit your taste. Plus, the contrast of the creamy filling and the crunchy crust is simply irresistible!
Kitchen Equipment You’ll Need
- Food processor (or rolling pin and freezer bag, if crushing biscuits manually)
- Muffin tin
- Paper cupcake cases
- Mixing bowl
- Electric mixer or hand mixer
Ingredients
- 250g softened cream cheese (such as Philadelphia)
- 1/3 cup caster sugar (finely granulated)
- 1 egg
- 1-2 tablespoons lemon juice (I like the extra zing of 2)
- 5 tablespoons thickened cream (cream with at least 35% fat)
- 150-200g biscuits (cookies). I often use Arnotts Nice, but use your favourite. Try Ginger Nuts for something different.
- 70-100g melted butter (use the larger amounts of butter & biscuits if you prefer a thicker base)
Step-by-step Instructions
- Crush the biscuits into fine crumbs using a food processor, or place them in a freezer bag and crush with a rolling pin or any heavy object.
- Stir the melted butter into the biscuit crumbs until well combined. Using salted butter adds a lovely contrast to the sweet biscuits.
- Line a muffin tin with paper cupcake cases and press the biscuit mix firmly into the bottom of each case to form a base. Set aside.
- In a mixing bowl, combine the cream cheese and sugar until smooth and creamy. You can use a food processor or any mixer.
- Add the egg and beat until combined.
- Mix in the lemon juice and cream, beating until just combined. Be careful not to overbeat to avoid cracks in the cheesecake.
- Spoon the mixture into the cupcake cases, filling them to about half a centimeter below the top.
- Bake at 160°C (320°F) for 20 minutes.
Tips for Success
For the best results, make sure your cream cheese is softened to room temperature before mixing. This ensures a smooth, creamy texture. Avoid overmixing the batter to prevent cracks from forming on the cheesecake surface.
Additional Tips or Variations
Feel free to experiment with different types of biscuits for the crust. Ginger nuts add a spicy twist, while chocolate biscuits can make for a decadent base. You can also top the cheesecakes with different fruits or a drizzle of chocolate sauce for variety.
Nutritional Highlights (Per Serving)
- Calories: Approximately 200
- Fat: 15g
- Carbohydrates: 15g
- Protein: 3g
Frequently Asked Questions (FAQ)
- Can I make these cheesecakes ahead of time?
Absolutely! You can prepare them a day in advance and store them in the refrigerator until ready to serve. - How should I store leftovers?
Keep them in an airtight container in the refrigerator for up to 3 days. - Can I freeze these cheesecakes?
Yes, they freeze well. Just wrap each cheesecake individually in plastic wrap and store them in a freezer-safe container for up to 1 month. Thaw them in the fridge before serving.
These Mini Raspberry Cheesecakes are a delightful treat that will surely impress your family and friends. I invite you to give this recipe a try and let me know how it turned out for you. Don’t forget to share your experiences and any creative variations you come up with!