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.

Dessert Cup Ideas: Mini Raspberry Cheesecakes featured by top US dessert blog, Practically Homemade.

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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Dessert Cup Ideas: Mini Raspberry Cheesecakes featured by top US dessert blog, Practically Homemade.

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.

Dessert Cup Ideas: Mini Raspberry Cheesecakes featured by top US dessert blog, Practically Homemade.

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.

Dessert Cup Ideas: Mini Raspberry Cheesecakes featured by top US dessert blog, Practically Homemade.

You want it to be smooth and creamy in texture, without lumps.  Once the filling is finished set it aside.

Dessert Cup Ideas: Mini Raspberry Cheesecakes featured by top US dessert blog, Practically Homemade.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.  

Dessert Cup Ideas: Mini Raspberry Cheesecakes featured by top US dessert blog, Practically Homemade.

Take a large cookie scoop and divide the cheesecake batter between the 12 cups.

Dessert Cup Ideas: Mini Raspberry Cheesecakes featured by top US dessert blog, Practically Homemade.

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.

Dessert Cup Ideas: Mini Raspberry Cheesecakes featured by top US dessert blog, Practically Homemade.

Drop about 3, 1/4 teaspoons of jam onto the top of each mini cheesecake.  It doesn’t have to be perfect.

Dessert Cup Ideas: Mini Raspberry Cheesecakes featured by top US dessert blog, Practically Homemade.

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.

Dessert Cup Ideas: Mini Raspberry Cheesecakes featured by top US dessert blog, Practically Homemade.

Look at how pretty they are!!  Little sweet masterpieces.

Dessert Cup Ideas: Mini Raspberry Cheesecakes featured by top US dessert blog, Practically Homemade.

Bake them in a 350 degree oven for 15-17 minutes or until the cheesecakes are set.  They will puff up like this.

Dessert Cup Ideas: Mini Raspberry Cheesecakes featured by top US dessert blog, Practically Homemade.

Remove from the oven and to a cooling rack for about 10-15 minutes.  You will see that they sink in as they cool.

Dessert Cup Ideas: Mini Raspberry Cheesecakes featured by top US dessert blog, Practically Homemade.

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.

Dessert Cup Ideas: Mini Raspberry Cheesecakes featured by top US dessert blog, Practically Homemade.

Here is a look at how the cheesecake baked into the Nilla Wafer crust.  So delicious!

Dessert Cup Ideas: Mini Raspberry Cheesecakes featured by top US dessert blog, Practically Homemade.

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!

Dessert Cup Ideas: Mini Raspberry Cheesecakes featured by top US dessert blog, Practically Homemade.

Do you love mini desserts?  Try these recipes…

Mini Raspberry Cheesecakes

Turn your favorite dessert into a mini treat with these easy and delicious, Mini Raspberry Cheesecakes.

Course Dessert
Prep Time 2 hours 10 minutes
Cook Time 17 minutes
Total Time 2 hours 27 minutes
Servings 12 mini cheesecakes

Ingredients

  • 2-8 oz. pkgs. cream cheese {softened}
  • 3 eggs
  • 2 tbsp lemon juice
  • 2 tsp vanilla extract
  • 2/3 cup granulated sugar
  • 12 vanilla wafers
  • 1/2 cup raspberry jam

Instructions

  1. Preheat oven to 350°.

  2. In a medium bowl beat cream cheese until fluffy. Add eggs, lemon juice, vanilla extract and sugar. Beat until you have a smooth and creamy texture, free from lumps. Set aside.

  3. Line a 12 cup muffin tin with paper liners and place a vanilla wafer in the bottom of each one.

  4. Using a large scoop, divide the cheesecake batter between the 12 cups.

  5. Put raspberry jam into a bowl and stir to make it easier to use. Place 3-1/4 teaspoon drops on top of each cheesecake. Using a toothpick, swirl the jam through the cheesecake batter.

  6. Bake for 15-17 minutes. You will know they are ready when the sides are set and the middle is still slightly jiggly. Cool on a cooling rack. {Note: The cheesecakes will rise in the oven and then deflate as they cool}.

  7. Once cool, refrigerate your mini raspberry cheesecakes for at least one hour. Serve or store in an air tight container in the refrigerator for up to 4 days.