Go Back

Velvety Mini Raspberry Cheesecakes

These mini cheesecakes feature a silky, creamy filling complemented by a crunchy, cinnamon-kissed graham crust, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 3 hours 30 minutes
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American, European
Calories: 190
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs
  • 4 tablespoons 4 tablespoons melted butter
  • 3 tablespoons 3 tablespoons granulated sugar
  • 0.25 teaspoon 1/4 teaspoon ground cinnamon
For the filling
  • 32 ounces 32 ounces cream cheese, softened Use full-fat for best texture
  • 1.5 cups 1 1/2 cups granulated sugar
  • 4 large 4 large eggs Room-temperature eggs work best
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 0.25 teaspoon 1/4 teaspoon salt
For topping
  • 8 ounces 8 ounces raspberry jam Can use fresh raspberries as an alternative

Method
 

Preparation
  1. Preheat oven to 325°F (163°C). Line a mini muffin pan with paper liners or lightly grease each cavity.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Stir until evenly moistened.
  3. Spoon about 1 tablespoon of the crust mixture into each muffin cavity and press firmly to form a compact base.
Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and mix until fully incorporated.
  2. Beat in the eggs one at a time, mixing on low speed after each addition. Stir in vanilla extract and salt.
  3. Spoon the cheesecake filling over each crust, filling nearly to the top.
  4. Bake for 18-22 minutes, or until centers are set but still slightly jiggly.
  5. Cool completely at room temperature, then refrigerate for at least 3 hours until fully chilled.
  6. Before serving, top each bite with a small spoonful of raspberry jam.

Notes

Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze un-topped cheesecakes for up to 1 month; thaw overnight in the fridge and add jam just before serving. Use room-temperature ingredients for better blending.