Mini Cheesecakes with Raspberry Sauce. One of my favorite ways to make cheesecake (ever since I made these Cheesecake Cupcakes with Salted Caramel Sauce or Strawberry Sauce) is in cupcake form. They are in individual servings, they're easier to serve and clean up, and they make for better. These mini lemon cheesecakes are the latest in a small selection of mini cheesecakes that have appeared on this site including Chocolate Cheesecake Cupcakes and Raspberry Tuxedo Mini Cheesecakes.
Ingredients of Mini Cheesecakes with Raspberry Sauce
- It’s of crust.
- Prepare 2 cup of graham cracker crumbs.
- It’s 1/4 cup of butter.
- You need 1/4 cup of sugar.
- It’s of filling.
- It’s 8 oz of cream cheese.
- You need 1/3 cup of sugar.
- You need 1 of egg.
- Prepare 1 tsp of vanilla extract.
- You need 1/4 tsp of almond extract.
- You need of raspberry sauce.
- Prepare 2 1/4 tbsp of raspberry preserves.
- You need 3 tsp of water.
This mini cheesecake recipe is excellent in flavor and texture. If you appreciate an easy cheesecake you will love this recipe! This post may contain affiliate links. Drizzle the cheesecakes with raspberry sauce and a place a few raspberries on the side of each serving.
Mini Cheesecakes with Raspberry Sauce step by step
- use a rolling pin to crush graham crackers in a plastic bag..
- preheat oven to 325°F.
- spray 4, 7-ounce ramekins (I used CorningWare) with butter flavored cooking spray. Spray lightly and wipe down with a paper towel..
- mix ingredients for crust together in a small bowl. Add 2-3 tablespoons of mixture to each of the ramekins and press firmly. (Note: you will not use all of the mixture.).
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and extracts; beat well..
- Spoon batter into each cup, filling each 2/3 full. Wipe any drips or smudges from rim..
- Bake 22 to 25 minutes or until centers are almost set..
- While cheesecakes are cooking, add jam and water to small sauce pan over medium-low heat, stirring continuously until jam melts into smooth sauce..
- Remove from heat, let cool and store until serving..
- Cool on wire rack. Refrigerate 4 hours or overnight..
- Drizzle with raspberry sauce and serve..
When ready to serve, remove the pan from Above: You can serve your mini cheesecakes any way you like. Press the raspberries through a fine sieve. Sweeten the raspberry puree with icing sugar. Place the mini cheesecakes on plates and drizzle with the raspberry sauce. Serve garnished with the lime zest, raspberries and mint.