Description
Easy mini cheesecakes made with cream cheese, graham crackers, and fresh raspberries for a smooth, rich dessert.
Ingredients
6 whole graham crackers, broken into 1-inch pieces, or 3/4 cup graham cracker crumbs (about 3 3/4 ounces)
3 tablespoons unsalted butter, melted and cooled
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
1/4 teaspoon kosher salt
2 large eggs
1/2 teaspoon vanilla extract
1 cup fresh raspberries (about 1/2 pint or 36 berries)
Powdered sugar, for dusting
Instructions
1. Arrange a rack in the middle of the oven and heat to 325°F. Line a 12-cup standard muffin tin with paper liners.
2. Place the graham cracker pieces in a food processor and process into fine crumbs. Add butter and pulse. Divide mixture among muffin wells and press firmly.
3. Place cream cheese in a stand mixer. Beat until smooth. Add sugar and salt. Mix. Scrape the bowl.
4. Beat in eggs one at a time. Add vanilla. Mix until combined. Divide batter evenly among cups.
5. Bake until edges set but centers jiggle slightly, 20 to 25 minutes. Cool completely for 1 hour.
6. Cover with foil and refrigerate at least 2 hours or overnight.
7. Remove from tin. Top each with raspberries and dust with powdered sugar.
Notes
Chill overnight for best texture.
Freeze individually for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Keywords: easy mini cheesecakes, mini cheesecake recipes, gourmet desserts