Dessert Cup Ideas: Mini Raspberry Cheesecakes
What better way to celebrate Mother’s Day then with Mini Raspberry Cheesecakes. Made with only a few ingredients, these sweet little cheesecakes are so special. I think that sometimes people are intimidated by homemade cheesecakes but you shouldn’t be. These little cheesecakes are simple to make and super flavorful. Keep scrolling to see how you can make them for your mama.
At my house cheesecakes are king. When birthdays roll around, more often then not that is what my family requests for their dessert.
So why not make a cheesecake to celebrate mom? I am pretty excited because I just might have all of my kids in one spot on Mother’s Day this year.
That hasn’t happened in a while or at least since my Tater has been in college, so I am excited for that…and Mini Raspberry Cheesecakes…of course!!
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How to Make Mini Raspberry Cheesecakes
Mini Raspberry Cheesecakes start with the filling. It is important to have room temperature ingredients when making cheesecakes so that you get a smooth texture.
Begin by whipping the cream cheese with a hand held mixer {or stand mixer} until it is light and fluffy. This is important because if you add the other ingredients before this step it can get chunks of cream cheese that don’t go away.
Once the cream cheese is smooth, add the sugar, eggs and vanilla. Mix together using a hand held mixer {or stand mixer} until you have a thick and cream mixture.
You want it to be smooth and creamy in texture, without lumps. Once the filling is finished set it aside.
Turn your attention to the muffin pan and fill each cavity with a muffin liner and Nilla Wafer.
I love using a whole Nilla Wafer for the crust because then you don’t have to make a crust. No food processor or extra mess.
5 Tips for Making Awesome Mini Cheesecakes
- MAKE SURE YOUR INGREDIENTS ARE ROOM TEMPERATURE- Having cold ingredients will make for a lumpy batter. When all of your ingredients are room temperature they will mix together well.
- DON’T OVER FILL THE MUFFIN CUPS- You want to be sure that you leave a little room for the cheesecakes to bake up. They will eventually fall but you don’t want them to bake over the edges in the oven.
- DON’T OVER BAKE YOUR MINI CHEESECAKES- Mini cheesecakes are such a great option because they are so much faster to make than full sized cheesecake. But we still want to be sure to not over bake them. You will know that they are baked enough when the edges of the cheesecake are set and the middle is still just a little jiggly.
- REFRIGERATE BEFORE SERVING- Refrigerating Mini Cheesecakes before serving them is important to getting the overall final taste and texture. It is important to let them cool completely and then refrigerate them for at least an hour.
- SERVE IN THE MUFFIN LINER- You might be tempted to remove the muffin liner from the cheesecake to serve them but I have found it so much easier to keep them on the cheesecakes for serving. It allows for people to pick them up and easily eat them, even on the go.
Take a large cookie scoop and divide the cheesecake batter between the 12 cups.
How to Swirl Jam into your Cheesecakes
Put your raspberry jam into a bowl and mix it really well. This breaks up the jam and makes it a lot easier to use.
You can even microwave it for a few seconds if you need to.
Drop about 3, 1/4 teaspoons of jam onto the top of each mini cheesecake. It doesn’t have to be perfect.
Because now you are going to take a toothpick and swirl the jam through the cheesecake batter.
There isn’t a right or wrong way to do this. Just swirl your toothpick around in a way that your jam is equally distributed in the cheesecake.
Look at how pretty they are!! Little sweet masterpieces.
Bake them in a 350 degree oven for 15-17 minutes or until the cheesecakes are set. They will puff up like this.
Remove from the oven and to a cooling rack for about 10-15 minutes. You will see that they sink in as they cool.
Once they have cooled completely, refrigerate for at least one hour. You can eat them warm but they are SO much better when they are cool.
Here is a look at how the cheesecake baked into the Nilla Wafer crust. So delicious!
Every single bite is pure heaven. This year more than ever we need to make something at home for our mom’s. Most of us haven’t been able to go shopping, so baking is a great option.
Plus, giving mom a day off in the kitchen is always a great idea. Especially since lately most moms have felt like short order cooks. So make Mini Raspberry Cheesecakes and love your mama!
Do you love mini desserts? Try these recipes…
- Black Forest Cookie Cups
- Boston Cream Pie Cookie Bites
- Ice Cream Sundae Cookie Bites
- Cookie Dough Bites
- Mini Krispie Bundts
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Easy Mini Raspberry Cheesecakes (No Bake)
Ingredients
Golden Oreo Crust
- 2 ¼ cups Golden Oreo crumbs
- ⅓ cup butter {melted}
Raspberry Cheesecake Filling
- 16 ounces cream cheese {softened}
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping
- 1/2 cup raspberry jam
Instructions
Golden Oreo Crust
- Pulse the Golden Oreo cookies into a fine crumb using a food processor or blender. {If you don't have a food processor or blender then add cookies to a zipper bag and crush with a rolling pin}
- Mix together Golden Oreo crumbs and melted butter, stir until crumbs are completely coated. Pour into 8 mini ungreased spring form pans. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate crusts until filling is ready.
Cheesecake Filling
- Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the mixture until it is totally combined. Finally add the raspberry jam to the mixture and make a few swirls through the cheesecake. NOTE: You want it to be swirled and not incorporated.
Assembly
- Divide the raspberry swirl cheesecake filling into the crusts and spread out into an even layer. Refrigerate for at least 4 hours before serving with a scoop of whipped topping and fresh raspberries. Leftovers can be stored in the refrigerator for up to 4 days.
