Mini Raspberry Cheesecake Muffins

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.

This shop has been compensated by Collective Bias, Inc. and Conagra Brands to create this Mini Raspberry Cheesecake Muffins post. All opinions are mine alone. #YouPAMDoIt #PAMInControl #CollectiveBias

Mini Raspberry Cheesecake Muffins recipe - platingpixels.comCheesecakes 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.

Mini Raspberry Cheesecake Muffins recipe - platingpixels.comThese 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.

Mini Raspberry Cheesecake Muffins recipe - platingpixels.comBaked 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.

Mini Raspberry Cheesecake Muffins recipe - platingpixels.comWhether 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.

Mini Raspberry Cheesecake Muffins recipe - platingpixels.com

Mini Raspberry Cheesecake Muffins


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More cheesecake recipes you may like:

Mini Raspberry Cheesecake Muffins

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 18
Calories 280 kcal
Author Plating Pixels

Ingredients

Raspberry Cheesecake

  • 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
  • cup fresh raspberries
  • 2 large eggs room temp
  • cup sour cream
  • 1 ½ teaspoons vanilla

Raspberry Sauce

  • 10 ounces fresh rapsberries
  • ¼ cup granulated sugar
  • cup water
  • 1 lemon juiced

Instructions

  1. Preheat oven to 350° F. Line an 18-count muffin pan with paper liners. Lightly coat insides with olive oil spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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. PAM Spray Pump Olive Oil at Walmart

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