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

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.