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:
- Combine cream cheese and sugar in a mixer bowl. Mix until combined. Scrape bottom of the bowl as needed.
- Add eggs and yolks. Continue to mix.
- Add sour cream and vanilla extract.
- Gently mix in raspberries to the mixture.
- Divide filling in the mini cheesecake pan.
- Bake at 275F for 15-20 minutes. Cheesecake is done when it is firmly set. Remove from the oven and allow to cool completely.
- Once cooled, refrigerate overnight and unmold the next day.
- Garnish with whipped cream.
They are just perfect! #recipeoftheweek
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Thank you Emily!
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