Craving cheesecake? These mini cheesecakes are perfectly portioned with a creamy, raspberry center that’s almost unbelievably easy to make. 

Berries and cream belong together. These Raspberry Cheesecakes have all the sweet and creamy goodness of my no bake Raspberry Cream Dream Bars baked into mini cheesecakes! 

Everyone needs a good cheesecake recipe in their toolbox. I love making cute little Cheesecake Bites for a few reasons. The first reason is convenience. You can bring these mini cheesecakes with you anywhere and they are the perfect size. No cutting or slicing necessary. 

The second reason is that mini cheesecakes just look so darn adorable. They’re literally cheesecake cupcakes! And let me tell you: everyone loves a food in miniature form. Each one is the equivalent of a slice of cheesecake, only you get the satisfaction of having a “whole” cheesecake all to yourself. 

Aside from those reasons, Mini Raspberry Cheesecakes are just downright delicious. From the sweet and buttery graham cracker crust to the vanilla-infused raspberry center, every bite is memorably good. 

You’ll be amazed at how easy these little desserts are to make, too! With just a few minutes of prep time, 20 minutes to bake and a couple of hours to chill in the fridge, you’ll have a swoon-worthy homemade dessert that any cheesecake fan will adore. 

Raspberry Cheesecake Ingredients

This recipe starts with a homemade graham cracker crust made with three simple ingredients:

• Graham cracker crumbs
• Sugar
• Melted butter

For the raspberry cheesecake filling itself, you’ll need: 

• Frozen raspberries 
• Cream cheese
• Sugar
• Greek yogurt or sour cream 
• Vanilla extract
• Eggs 

Using Greek yogurt in the filling makes such a difference! Thick but easy to stir, it helps the cream cheese blend easily with the raspberry syrup for a velvety smooth consistency. The tanginess of the yogurt heightens the natural tartness of the raspberries adding a nice contrast to all the sweetness. 

I used raspberry flavored Greek yogurt for this raspberry cheesecakes recipe. If you don’t have any, plain or vanilla versions work well too. 

How to Make Raspberry Mini Cheesecakes

First heat your oven to 350° F and line a muffin tin with 12 muffin cups. 

For the graham cracker crust, combine cookie crumbs, granulated sugar, and melted butter. Stir until the crumbly mixture starts to hold together. 

Evenly distribute the mixture into each cupcake liner. Press the crust with your fingers or the back of a spoon firmly to create an even layer. Now bake the graham cracker crusts in your preheated oven for 5 minutes. Leave the crusts in the cupcake pan while they cool.

While the crusts are cooling, make the cheesecake filling. 

Heat frozen raspberries in a sauce pan for several minutes until they break down and resemble syrup. Remove the mixture from heat and using a fine mesh strainer, strain the berries to remove raspberry seeds. Chill the syrup in the refrigerator until ready to use. 

For the cheesecake batter, combine cream cheese and sugar together in a large bowl. Add Greek yogurt, vanilla, and raspberry syrup, then mix until fully combined. Add the eggs and mix again just until everything is combined. Pour onto the cooled mini pie crusts and bake cheesecakes.

After baking, chill them in the refrigerator for at least 2 hours. Then remove the cupcake liners and serve. Enjoy topped with whipped cream and fresh raspberries!

See complete ingredients, detailed instructions, and nutrition information in the recipe card below.

How long to bake mini cheesecakes? 

Mini cheesecakes need less baking time than a large cheesecake. In my oven, these took about 20 minutes to reach the perfect consistency. 

You’ll know the cheesecakes are ready to come out of the oven when the edges look set but the center is slightly jiggly. It will continue to set as it cools and you want to be careful not to overbake these. Overbaking leads to every cheesecake bakers nightmare: cracked tops! 

How can I keep my cheesecake from cracking?

Along with over baking, one of the biggest causes of cracked tops is lack of moisture. While mini cheesecakes are nowhere near as finicky as the full sized ones, cheesecakes do best in a humid oven. For best results, you can instantly add humidity by placing a pan of water on the bottom rack of your stove. The water creates a nice stream bath for the raspberry cheesecakes to enjoy as they bake! 

Speaking of cracked tops, I have more good news for you. If the tops of your mini cheesecakes crack, there’s an easy solution. Just cover the crack with whipped cream! No one will know the difference. They’ll be too focused on how delicious the cheesecake tastes! Add that to the list of reasons whipped cream is awesome. 

Storing Cheesecake with Raspberries

Like all desserts with fresh fruit and dairy, these cheesecakes should be kept well chilled. Store raspberry cheesecakes covered in an airtight container in the refrigerator until you’re ready to enjoy them. They stay fresh and delicious for several days, so feel free to make them in advance.

Wondering if you can freeze raspberry cheesecake? You sure can! These mini raspberry cheesecakes keep well in the freezer for several weeks. Make sure to double wrap them in freezer bags or foil to prevent freezer burn. The graham cracker crust does soften after thawing but the flavor isn’t affected. 

Raspberry Recipes

If you love the combination of raspberries and cream cheese, make sure to try my Raspberry Cream Cheese Scones! They’re buttery, biscuit-y and perfect served with a cup of afternoon tea. Raspberry Star Bread is another easy pastry with raspberries that’s begging to be your next holiday breakfast! 

These Blue Raspberry Dream Bars are an additional easy way to enjoy raspberries and cream cheese in one dessert. You’ll love them during the summertime when you don’t want to fire up the oven! Serve them with a glass of iced tea or lemonade flavored with my Simple Raspberry Syrup for a refreshing summer treat. 

Favorite Cheesecake Recipes

Fresh berries are the star of today’s raspberry cheesecakes, but I have plenty of cheesecake ideas for every craving. 

These Mini Peanut Butter Cup Cheesecakes feature plenty of creamy peanut butter and rich chocolate. There’s even a surprise inside and on the bottom! Chocolate Cookies and Cream Cheesecakes are cheesecake full of Oreo cookies and topped with fluffy Oreo mousse. For an even easier chocolate cheesecake, check out this No Bake Cherry Hot Chocolate Cheesecake! 

Most of the time, I prefer single-serving cheesecakes or cheesecake bars to full size cakes. Funfetti Oreo Cheesecake Bars, Chocolate Crumble Cheesecake Bars are two long time favorites that turn any day into a special occasion. 
But oh, how everyone absolutely loves these Caramel Apple Cheesecake Bars, especially when Fall rolls around!

When you want to serve cheesecake but you don’t have time to make it, this Chocolate Cheesecake Dip is a life saver! Want fruit instead of chocolate? This Lime Cheesecake Dip is full of zesty citrus and creamy cheesecake flavor. 

Raspberry Cheesecake Bites are mini cheesecakes with creamy filling and sweet and tangy raspberry flavor! The cheesecake lovers in your life won’t be able to eat just one. 

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Raspberry Cheesecakes

These raspberry cheesecakes have a homemade graham cracker crust, smooth and creamy filling and plenty of juicy raspberries! This easy recipe makes 12 individual cheesecakes — perfect for a party!

Course Dessert

Cuisine American

Keyword Mini Raspberry Cheesecakes

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Refrigeration 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 12 cheesecakes

Calories 289kcal

Author Lynne Feifer

Ingredients

Graham Cracker Crust

• 1 ½ cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 4 tablespoons melted butter

Raspberry Filling

• 2 cups frozen raspberries
• 16 ounces cream cheese softened
• ⅔ cup granulated sugar
• ¼ cup raspberry Greek yogurt can use plain Greek yogurt or the same amount of sour cream
• 1 teaspoon vanilla extract
• 2 large eggs

Optional Toppings

• Whipped cream
• Fresh Raspberries

Instructions

For the graham cracker crust:

• Preheat the oven to 350 degrees F. Prepare a 12 count cupcake pan with cupcake liners. Set aside.
• In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until a crumby mixture forms. Evenly distribute the mixture into each cupcake liner and press firmly into an even layer.
• Bake the graham cracker crusts at 350 degrees for 5 minutes. Remove the baked crusts from the oven and let cool while you make the filling.

For the raspberry cheesecake filling

• Add the frozen raspberries to a medium saucepan. Let the berries simmer for about 5 minutes, stirring occasionally, until the berries break and begin to dissolve into a syrup.
• Remove from the heat and strain the berries to remove the seeds. Allow the syrup to chill in the refrigerator until ready to use.
• In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the Greek yogurt, vanilla, and raspberry syrup. Mix until completely combined.
• Add the eggs and mix again just until combined.
• Evenly distribute the cheesecake filling into the cupcake liners. Bake at 350 degrees for 20-25 minutes, or until the centers are still slightly jiggly but not runny.
• Remove from the oven and allow to cool at room temperature. Move to the fridge and let them chill for at least 2 hours before removing the papers.
• If desired, top with whipped cream and fresh raspberries before serving

Nutrition

Serving: 1serving | Calories: 289kcal | Carbohydrates: 27g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 230mg | Potassium: 117mg | Fiber: 2g | Sugar: 19g | Vitamin A: 671IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 1mg

The post Mini Raspberry Cheesecakes appeared first on 365 Days of Baking.

Welcome to May!

*This post contains an affiliate link(s). Please see below.
I was given a copy of Jocelyn Brubaker’s cookbook in exchange for a review. As always, all opinions are 100% my own.

I know we’re already 10 days into the month, but I seriously cannot believe how fast this year is already going! Before you know it, we’ll be sharing recipes for the holidays! haha
Ok, I’ll stop.

SAVE THIS TO YOUR FAVORITE PINTEREST BOARD!

No, but seriously though.
Sunday is Mother’s Day and that’s a special day for a lot of people. It’s also a hard day for many, so we need to be aware of that. Some may be missing their moms, and others their children. If you are one of those people, please know that you are surrounded by many people who love you. If there’s a woman in your life who might be hurting this weekend, please give them an extra squeeze.

For the very first Mother’s Day in 26 years, I’ll be without any of our kids. That is SO weird to say. I suppose that really makes my husband and I empty-nesters then now, hunh?
As you may know, our oldest, Alex is over in Germany working as an au pair. Emma, our middle lives in Philadelphia where she is a full-time nanny. And Cameron, the youngest is on a 5 1/2 month hike along the Pacific Crest Trail. It’s not like I won’t talk to them that day because we all almost talk daily anyway, but it will just be a bit bizarre to not have them physically here.
Maybe I can get Kurt to serve me breakfast in bed? HA! Fat chance. He always says, “you’re not my mother”.
He’s got a point, but I DID birth your three children.
Whatever.

I hope you and your mom and/or children have the chance to make some wonderful memories this weekend and that the day is spent with the ones you love.

If mom (or your daughter) is a cheesecake lover then a great last minute Mother’s Day gift would be a copy of Jocelyn Brubaker’s new cookbook, Cheesecake Love. Jocelyn is the owner and creator of the food blog, Inside BruCrew Life.
If you aren’t already familiar with her blog and recipes, I HIGHLY suggest you head on over and take a visit. You WILL NOT be sorry! Every single one of her recipes makes me want to lick my monitor.
Seriously. Every one.

Buy Jocelyn’s book, Cheesecake Love HERE on Amazon!

In her book, Jocelyn talks about all things cheesecake, of course. But this isn’t a cookbook filled with just recipes, it’s got so much more!
She recommends the best kitchen tools you’ll need to make every recipe. Her basic baking tips are great because who couldn’t use a wee bit of help making THE perfect cheesecake, hunh? And don’t tell me you’ve had one come out of the oven perfectly every single time. Nah, I ain’t falling for that! LOL
Nice try.

Seriously, this book has it all. There are Full-Size Cheesecakes, Cheesecake Cupcakes, and Cheesecake Bars & Bites. For those of you who want that great cheesecake flavor but might not want to turn the oven on, she’s got that covered, too in the No-Bake Cheesecakes chapter, of course! There are Cheesecake Brownies, Cheesecake Pies and even cheesecake for breakfast! Yup, Jocelyn’s got your cheesecake desires covered.

I had such a difficult time deciding because every single recipe just sounded so delicious and those pictures, I was seriously drooling over them! I’ve got my eyes on those Triple Berry Cheesecake Crepes and I know if Cameron were here he’d make them for me for my Mother’s Day breakfast because he loves to make crepes. Actually, they look so good I think I’m going to make them for myself!
Ultimately, after going very slowly through the entire book I decided on the Chocolate Cookies and Cream Cheesecakes, and I’m so glad I did. I loved the serving size and the combination of chocolate and cookies and cream was really just screaming my name. Oh, and of course they were delicious!

How to Make these Chocolate Cookies and Cream Cheesecakes

• Place a large rimmed baking sheet on the bottom rack of the oven. Fill halfway with water. The water bath will add moisture to the oven which allows for even baking and can prevent the cheesecakes from cracking.
• You’ll get a smoother consistency in any cheesecake if your ingredients are all at room temperature. That means your cream cheese, sour cream, and eggs. It is best to leave them out overnight, but things can be left on your kitchen counter for a minimum of two hours.
• Cool the cheesecakes on a wire rack for about an hour before chilling them completely in the refrigerator. You definitely don’t want the Chocolate Cookies and Cream Cheesecakes warm when you add that delicious mousse on top. It won’t be pretty.

I’m absolutely loving all of the recipes in Jocelyn’s cookbook and I’m not even a cheesecake lover. I’ll eat it, but Kurt is the real cheesecake lover in the family. I’ll definitely be making him one for Father’s Day (even though he’s not my father. HA!).

Jocelyn’s packed this cookbook with a whole lot of delicious recipes besides the Chocolate Cookies and Cream Cheesecakes.
I know it’s probably WAAAAYYYY too early to start thinking about Thanksgiving, but this Apple Cheesecake Pie is going to be so wonderful on our dessert table this year. It looks so good that I could go for a slice right now.
If you’re a chocolate lover or know one, then this Triple Chocolate Mousse Cheesecake recipe has your name all over it. This will satisfy any chocolate craving for sure!

Besides your standard cheesecakes, she’s got other desserts that include cheesecake as well.
If you prefer bar desserts, Aimee from Shugary Sweets made Jocelyn’s Monster Cookie Cheesecake Bars. These will be great with a big glass of cold milk.
These Turtle Cheesecake Cookie Bars seriously have me drooling. I’m absolutely in love with the caramel, chocolate and cheesecake combination. Top it off with those pecans and I’m good to go!

Here on the 365 Days of Baking and More blog, these Cookies and Cream Cheesecake Bars have been quite popular. They’re easy to make, too. Oh, and drizzling them with the white AND semi-sweet chocolate is a MUST!
Ok, not really, but it certainly does kick them up a notch.

If you like lime and sweet dips for dessert then you’ll love this Lime Cheesecake Dip. It was fun to serve for the Superbowl last year, but you can make it any time of year and make the sugar cookies into any shapes you’d like. It will be perfect for next year’s Cinco de Mayo, too! Be sure to pin it so you’ll have it!

One of THE most popular desserts here on the blog that you shouldn’t miss is my Strawberry Cheesecake Dream Bars recipe. It’s a great no-bake dessert and everyone who’s made it love it. Also, if you have trouble finding
Strawberry Creme Instant Pudding you can always use a plain vanilla or even the white chocolate would be delicious.

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Chocolate Cookies and Cream Cheesecakes

Combine your love of chocolate, cookies and cream, and cheesecake into these delicious single serve desserts. Chocolate Cookies and Cream Cheesecakes are an easy treat from Jocelyn Brubaker's, creator of the blog, Inside BruCrew Life, new cookbook. This is one book that needs to be in every cheesecake lover's kitchen!

Course Dessert

Keyword Chocolate Cookies and Cream Cheesecakes

Prep Time 30 minutes minutes

Cook Time 22 minutes minutes

Cooling Time 4 hours hours 10 minutes minutes

Total Time 52 minutes minutes

Servings 20 mini cheesecakes

Calories 184kcal

Author Lynne Feifer

Ingredients

Crust

• 8 Oreo cookies with filling
• 2 tablespoons unsalted butter melted

Cheesecake

• 2 8-ounce packages cream cheese room temperature
• ½ cup sugar
• ¼ cup sour cream
• 1 teaspoon pure vanilla extract
• 4 ounces bittersweet baking chocolate melted
• 2 large eggs

Mousse

• 1 8-ounce package cream cheese room temperature
• ¼ cup sugar
• 1 teaspoon pure vanilla extract
• 1 8-ounce container Cool Whip thawed
• 7 Oreo cookies with filling
• 20 mini Oreo cookies with filling

Instructions

• Place a large rimmed baking sheet onto the bottom rack of the oven. Fill halfway with water
  Preheat the oven to 350° F. and line a cupcake pan with paper liners. Line 8 wells of a second cupcake pan with paper liners as well. 

Crust

• Place the Oreo cookies into a food processor and pulse until they become fine crumbs.
• In a medium bowl, mix together the butter and the cookie crumbs. Evenly distribute the crumb mixture into the cupcake liners. Press the crumbs down firmly.

Cheesecake

• In a mixer, beat the cream cheese until creamy. Scrape down the sides and add the sugar. Beat again until smooth.
• Add the sour cream and vanilla and beat again until well incorporated.
• Pour in the melted chocolate and mix thoroughly.
• Add the eggs, one at a time, and beat well after each addition. Fully incorporate the eggs and be sure to not overbeat the batter.
• Evenly distribute the batter over the cookie crusts. Place the cupcake pans on the oven right directly above the tray full of water. 
  Bake for 20 to 22 minutes.
• Remove the pan from the oven and place it on a wire rack. Cool the cheesecakes in the pan for 10 minutes.
• Gently remove the cheesecakes from the pan and place them on the wire rack. Cool for 1 hour and refrigerate for 2-3 hours or until completely chilled.

Mousse

• Beat the cream cheese until creamy. Scrape down the sides and add the sugar and vanilla. Beat until smooth.
• In a food processor, pulse the 7 regular size Oreos until they are crumbs.
• With a rubber spatula, gently fold the Cool Whip into the cream cheese mixture. Then gently stir in the cookie crumbs.
• Using a piping bag and a 1M icing tip, swirl the mousse onto the top of the cheesecakes. Top each one with a mini Oreo cookie.

Nutrition

Calories: 184kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 107mg | Potassium: 88mg | Fiber: 1g | Sugar: 18g | Vitamin A: 85IU | Calcium: 14mg | Iron: 2.3mg

*We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
These are links that can take you to a product (or products) that I recommend. I do receive a portion of the sales or credit for my future purchases from any items purchased through those links. Your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog. I thank you so very much for your support. Let’s keep having fun in the kitchen!!

The post Chocolate Cookies and Cream Cheesecakes appeared first on 365 Days of Baking.