Mini Raspberry Cheesecakes

January 1st, 2015

Happy New Year! I hope everyone had a safe and fun New Year’s Eve celebration. I couldn’t ring in the New Year without desserts! When the clock hit midnight, I had my red wine and mini raspberry cheesecakes in hand, hoping to make it an even sweeter year ahead.

These are perfect individual bite-sized desserts, great for any occasion. If you have fresh raspberries, feel free to use them for this recipe; however, frozen raspberries work great as well.

Wishing everyone a year filled with eating lots of desserts! I’m looking forward to creating more sweets and sharing them with you!

Graham Cracker Crust:
I actually had extra crumbled graham cracker in my pantry so I basically eye-balled the ingredients to make the crust, which included graham cracker, sugar, vanilla powder, cinnamon and melted butter. I have used this graham crust recipe before in a previous post. If you’re curious, it can be found here.

Raspberry Cheesecake Filling:
two 8 oz packages of cream cheese, room temperature
3 oz sugar
2 eggs
1 yolk
1 Tbs sour cream
1 ½ tsp vanilla extract
¾ C raspberries
 
Directions:

1. Combine cream cheese and sugar in a mixer bowl. Mix until combined. Scrape bottom of the bowl as needed.
2. Add eggs and yolks. Continue to mix.
3. Add sour cream and vanilla extract.
4. Gently mix in raspberries to the mixture.
5. Divide filling in the mini cheesecake pan.
6. Bake at 275F for 15-20 minutes. Cheesecake is done when it is firmly set. Remove from the oven and allow to cool completely.
7. Once cooled, refrigerate overnight and unmold the next day.
8. Garnish with whipped cream.

Tags: Cheesecake, Graham Cracker Crust, New Year, Raspberry