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!
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Ingredients
Graham Cracker Crust
1 ½cupsgraham cracker crumbs
3tablespoonsgranulated sugar
4tablespoonsmelted butter
Raspberry Filling
2cupsfrozen raspberries
16ouncescream cheesesoftened
⅔cupgranulated sugar
¼cupraspberry Greek yogurtcan use plain Greek yogurt or the same amount of sour cream
1teaspoonvanilla extract
2large 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