Description
These mini raspberry cheesecakes are creamy, tangy, and perfectly portioned with a buttery crust and fresh raspberry topping. Includes both baked and no-bake options for flexibility.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs (for baked version)
- 1/2 cup sour cream
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
- 1 tbsp lemon juice
- 1 tsp gelatin (for no-bake option)
- 2 tbsp water (for gelatin)
Instructions
- Preheat oven to 325°F (for baked version) and line a muffin tin with paper liners.
- Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of each liner to form crusts.
- In a bowl, beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time (skip eggs for no-bake version), then mix in sour cream until combined.
- For no-bake version, dissolve gelatin in warm water and mix into filling.
- Divide filling evenly over crusts.
- Bake for 18–22 minutes until set, or refrigerate no-bake version for at least 4 hours until firm.
- Heat raspberry jam with lemon juice and stir in fresh raspberries.
- Top each cheesecake with raspberry mixture before serving.
Notes
- Use frozen raspberries if fresh are unavailable; thaw and drain first.
- Chill thoroughly for best texture, especially for no-bake version.
- Store in refrigerator up to 3 days.
- Can substitute blueberries or strawberries for variation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking or No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
