Easy Mini Raspberry Cheesecake Muffins make a fun Valentine’s Day themed dessert. From-scratch cheesecake filling over a thick graham cracker crust, topped with homemade raspberry sauce.
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Cheesecakes hold a special place in my heart. There’s something about the sweet, slightly savory, dense and creamy combination of this classic dessert. Speaking of hearts, this Mini Raspberry Cheesecake Muffins would make a perfect treat for that special someone on Valentine’s Day.
These mini raspberry cheesecakes are perfect for sharing, and baked in a muffin pan for single serve portions. It’s a unique twist on the classic 9-inch round style. Although cheesecakes are often a simple mixture of cream cheese, sugar, egg and sometimes flour or sour cream, I find recipes can vary in texture and finished presentation. Getting them just right, without cracks or deflating, requires a lot of variables to perfectly align.
These Mini Raspberry Cheesecake Muffins have a light, fluffy texture, which complements the thick graham cracker crust. You may find this recipe deflates a bit once cooled, however it makes for perfect divots to hold the homemade raspberry sauce.
Baked in muffin liners, these mini raspberry cheesecakes make for easy cleanup and storing. I used the new PAM® Spray Pump Olive Oil to lightly coat the muffin liners. This helps them come out of the liners more cleanly. It’s a little secret I learned, as cheesecake often sticks to muffin liners. Another benefit is this non-stick PAM Spray has no artificial colors, flavors or preservatives, making cooking easier and more wholesome. It’s non-aerosol/propellant-free, with a pump built for optimal combination of spray coverage and control. While supplies last, earn $1 when you buy one (1) PAM Spray Pump Olive Oil or Canola Oil with this Ibotta offer.
Whether you’re treating yourself to a you-deserve-it dessert, bringing to a party, or sharing with a loved one, these Mini Raspberry Cheesecake Muffins make a fun and tasty treat. A simple, classic cheesecake base with raspberries baked in, then topped with a homemade raspberry sauce and fresh raspberries.
More cheesecake recipes you may like:
- No-Bake Mini Caramel Apple Pie Cheesecakes
- Strawberry Hazelnut No Bake Cheesecake
- Fudgy Chocolate Peanut Butter Cheesecake
- Reese’s Peanut Butter Cup Mini Cheesecake Cupcake
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Mini Raspberry Cheesecake Muffins
- 1 ½ cups finely crushed graham crackers, (9 sheet pack)
- ¼ cup granulated sugar, + ⅔ cup
- ¼ cup butter, melted
- 2 (8-ounce) packages cream cheese, room temp
- ⅓ cup fresh raspberries
- 2 large eggs, room temp
- ⅔ cup sour cream
- 1 ½ teaspoons vanilla
- 10 ounces fresh rapsberries
- ¼ cup granulated sugar
- ⅛ cup water
- 1 lemon, juiced
- Preheat oven to 350° F. Line an 18-count muffin pan with paper liners. Lightly coat insides with olive oil spray. Set aside.
- In a medium bowl, stir together graham cracker crumbs and sugar. Stir in butter until moist. Divide mixture between paper liners, pressing bottoms to form an even layer. Bake 5 minutes, cool pan on a wire rack.
- Meanwhile: With electric mixer, beat cream cheese on medium until smooth. Add in sugar until combined, then raspberries until incorporated. Scrape sides of bowl. Add eggs one at a time on low, mixing completely after each egg. Scrape sides and beat in sour cream and vanilla until combined.
- Divide batter between prepared muffin cups, filling just below tops, and bake 20-24 minutes. Tops should be lightly browned and centers slightly wobbly. Cool pan on wire rack to room temp, then chill 4 hours or overnight. Centers may dip a bit during cooling. Fill centers with raspberry sauce and fresh raspberries before serving.
- Raspberry Sauce: Stir together all sauce ingredients in a pan over medium heat. Bring to a low bowl, stir well and mash raspberries. Simmer 10 minutes to thicken. Bring to room temp then chill before serving.
Note: recipe time does not include chilling.
Look for the new PAM® Spray Pump Olive Oil at your local Walmart market.