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Creamy Mini Cheesecakes Recipe with Fresh Raspberry Topping

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These creamy mini cheesecakes with fresh raspberry topping are quick, easy, and perfect for any occasion. Made in silicone molds, they deliver a silky smooth texture with a bright, fresh raspberry contrast.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp sour cream
  • 1 tbsp all-purpose flour
  • 1 cup graham cracker crumbs
  • 3 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • 1 cup fresh raspberries, washed and patted dry
  • 1 tbsp honey or maple syrup (optional)
  • Zest of half a lemon

Instructions

  1. Preheat your oven to 325°F (160°C). Grease your silicone molds lightly or use a non-stick spray and set aside.
  2. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated and look like wet sand.
  3. Press about 1 tbsp of crust mixture into each mold cavity firmly and evenly along the bottom. This should take about 5 minutes.
  4. In a medium bowl, beat softened cream cheese until smooth and creamy using an electric mixer (about 2-3 minutes). Add sugar and mix until combined.
  5. Add egg and vanilla extract to the cream cheese mixture and beat until fully incorporated.
  6. Mix in sour cream and flour on low speed just until smooth. Avoid overmixing.
  7. Spoon the cheesecake batter evenly over the crust in each mold, filling about 3/4 full. Tap molds gently on the counter to release air bubbles.
  8. Place molds on a baking sheet and bake for 20-25 minutes until edges are set but centers still jiggle slightly.
  9. Remove from oven and cool to room temperature on a wire rack. Then chill in the fridge for at least 3 hours or overnight.
  10. Just before serving, combine fresh raspberries with honey or maple syrup (if using) and lemon zest. Toss gently to coat.
  11. Carefully unmold the mini cheesecakes and top each with a spoonful of the raspberry mixture. Serve immediately.

Notes

Soften cream cheese completely before mixing to avoid lumps. Avoid overmixing after adding the egg to prevent cracks. Chilling overnight improves texture and flavor. Silicone molds make unmolding easier but non-stick mini muffin pans with liners can be used as a substitute.

Nutrition

Keywords: mini cheesecakes, raspberry topping, creamy cheesecake, easy dessert, silicone molds, homemade dessert

Find it online: https://tempotaste.com/creamy-mini-cheesecakes-recipe-with-fresh-raspberry-topping-easy-homemade-dessert/