Mini cheesecakes with from-scratch cheesecake filling over a thick graham cracker crust, topped with homemade raspberry sauce.
Keyword mini raspberry cheesecakes, muffin pan cheesecakes, Raspberry Cheesecake
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
Author Plating Pixels
Raspberry Mini Cheesecakes
Cooking sprayor oil
1 ½cupsfinely crushed graham crackers(9 sheet pack)
¼cupgranulated sugar+ ⅔ cup
2(8-ounce) packages cream cheeseroom temp
½cupwhite chocolate baking chips
Mini Cheesecakes Muffins
Preheat oven to 350° F. Line an 18-count muffin pan with paper liners. Lightly coat insides with cooking spray. If you don't have spray, lightly brush insides with oil. 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 an electric mixer, beat cream cheese on medium until smooth. Add in sugar until combined, then raspberries until incorporated. Scrape sides of the 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.
Sprinkle some white chocolate chips on the bottom of each prepared muffin cup. Divide batter between 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.
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. Fill centers with raspberry sauce and fresh raspberries. Serve immediately or store in the fridge.
To make these gluten-free: Substitute chopped nuts such as pecans or almonds for graham cracker crumbs
Make sure to grease the muffin liners with spray to make the cheesecakes easy to remove
Make sure to use room temperature cream cheese or your mixture could turn out lumpy
Go for vanilla extract and avoid vanilla essence for best flavor
Chill the cheesecakes for at least 4 hours before to set before serving and topping
You can make the sauce ahead of time and store it in the fridge until you're ready to serve
The cheesecakes will keep well in an airtight container in the fridge for up to 5 days
Raspberry Mini Cheesecake Muffins | Recipe by Plating Pixels | https://www.platingpixels.com/mini-raspberry-cheesecake-muffins/