Raspberry Cheesecakes
Servings
24MINIS
Servings
24MINIS
Ingredients
Base
Filling
Toppings
Instructions
Base
  1. Preheat oven to 350 F. Have 2 mini 12-cup cheesecake pans available (the ones with the removable bottoms) OR use a 12 count cupcake pan with cupcake liners. Set aside.
  2. In a small mixing bowl, combine the graham cracker crumbs, sugar & melted butter. Mix until a crumby mixture forms. Evenly distribute the mixture into either 24 mini cheesecake pan cups or 12 regular paper lined cupcake cups & press firmly into an even layer.
  3. Bake the graham cracker crusts for 5 minutes. Remove the baked crusts from the oven & let cool while you make the filling.
Filling
  1. Add the frozen raspberries to a medium saucepan. Let the berries simmer for about 5 minutes, stirring occasionally, until the berries break & begin to dissolve into a syrup.
  2. Remove from the heat & strain the berries to remove the seeds. Allow the syrup to chill in the refrigerator until ready to use.
  3. In a large mixing bowl, beat the cream cheese & sugar until smooth. Add the sour cream, vanilla & raspberry syrup (reserve a small amount to use when decorating baked cheesecakes if you wish). Mix until completely combined.
  4. Add the eggs & mix again just until combined.
  5. Evenly distribute the cheesecake filling into pans of choice. Bake for 20-25 minutes, or until the centers are still slightly jiggly but not runny.
  6. Remove from the oven & allow to cool at room temperature. Move to the fridge & let them chill for at least 2 hours before removing from pans & papers.
  7. If desired, top with whipped cream, some reserved syrup & fresh raspberries before serving.