Jul 11, 2019

Mini Raspberry Cheesecakes | #SummerDessertWeek

These little mini raspberry cheesecakes are a great way to enjoy cheesecake "on the go." They are all filling with no crust, and are perfect for freezing too.


mini raspberry cheesecakes

This post and recipe were created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

These mini raspberry cheesecakes are all filling and no crust, so making them is easy and a little faster than a full-sized cheesecake. If you still crave a crust, just drop a vanilla wafer in the bottom of the cupcake liner, and pour the batter over the cookie.

I love making mini cheesecakes. In fact, the most visited recipe on this website is the one for these mini cheesecakes with salted caramel. I also love these pumpkin cheesecakes, peaches and cream cheesecakes, and key lime cheesecakes.

individual mini raspberry cheesecakes

These Mini Raspberry Cheesecakes are a great make-ahead dessert too. You can easily wrap and freeze them to serve later. Just take them out of the freezer about 30 minutes before serving.

How to Make Mini Raspberry Cheesecakes:


First, you make the cheesecake batter with cream cheese, eggs, sugar, vanilla, and heavy cream. Be sure your cream cheese has softened at room temperature before mixing the ingredients. 

Next, you prepare a puree of thawed frozen raspberries by process them in a food processor. I love using a mini food processor for this. It's a gadget I have no regret buying even though I have a full-sized food processor. 

Pour the batter into muffin tins lined with silicone, paper, or foil cupcake liners. I used these cute raspberry colored striped liners from one of our Summer Dessert Week prize sponsors, Sweets and Treats Boutique

Finally, you drop a spoonful of the raspberry puree into the center of the batter and sort of swirl it around with a knife. Most of mine sunk a bit, and then re-emerged during baking. I need to work on that part. 

Place the muffin tin in a larger pan with about an inch of hot water in it. For the water bath pan, I used a sheet cake pan

I find that mini cheesecakes tend to rise in the oven, but then sink in the middle when removed from the oven, so it's always nice to have some kind of cute topping. For these, I used a small bit of whipped cream and a fresh raspberry. 

mini raspberry cheesecakes with whipped cream

Mini Raspberry Cheesecakes Variations:


Any frozen berry puree (such as strawberry or blackberry) would work just as well as the raspberries.

Again, if you'd like a bottom crust, you can place a vanilla wafer, sugar cookie, or ginger snap on the bottom of the paper liner before adding the batter. You might have a shorter baking time if you do that.

mini raspberry cheesecakes with whipped cream and a fresh raspberry


After the recipe, be sure to scroll down and enter to win one of our #SummerDessertWeek prizes. And while you're at it, check out even more Summer Desserts.

Ice Cream & Frozen Desserts:
Summertime Pies:
Sweet Summertime Cakes and Cupcakes:
No Bake Treats:
Baked Desserts:
Candies:


Mini Raspberry Cheesecakes 

If you try this recipe, I'd love to hear your feedback! 

Mini Raspberry Cheesecakes


Yield: 12 mini cheesecakes
Author:
These little mini raspberry cheesecakes are a great way to enjoy cheesecake "on the go." They are all filling with no crust, and are perfect for freezing too.

ingredients:

  • 6 ounces (2/3 cup) frozen unsweetened raspberries, thawed and drained
  • 2 8-ounce packages of full fat cream cheese, softened
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon vanilla
  • 2 extra large eggs (about 120 grams by weight)
  • 1/2 cup heavy cream
  • Reddi Whip for topping (or you can make your own whipped cream)
  • 12 large fresh raspberries

instructions:

How to cook Mini Raspberry Cheesecakes

  1. Heat the oven to 350 degrees F and line a 12 cavity muffin tin with liners. Set out  a sheet cake pan for the water bath. 
  2. Place the raspberries in the food processor and puree until smooth. 
  3. In the bowl of a stand mixer, add one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch. Beat on low until the mixture is smooth, about 3 minutes. 
  4. Add the rest of the cream cheese and mix on low. When it is incorporated, increase the mixer speed and add the rest of the sugar and the vanilla. Add the eggs, one at a time. 
  5. Beat in the cream until just incorporated. 
  6. Divide the batter among the cavities of the muffin tin. 
  7. Drop a heaping teaspoonful of the raspberry puree into the middle of each cake, and gently swirl it with a small knife. Don't over mix. 
  8. Put the muffin tin in the sheet cake pan in the oven and fill the cake pan with about an inch of hot water. Be sure to cover your oven window with a dry dish towel while you are doing this. 
  9. Bake the cakes for 30 to 40 minutes, until they are puffy on top. Remove the muffin tin from the water bath, and let the cakes cool in the pan for 2 hours. Cover and refrigerate for 3 hours, or freeze for one hour. 
  10. When ready to serve, top with a bit of whipped cream and top with a raspberry. 
  11. These cakes can be wrapped and frozen for up to a month. 
cheesecake, raspberries, mini cheesecakes
Dessert
American
Created using The Recipes Generator
This recipe was adapted from Junior's Cheesecake Cookbook: 50 To-Die-For Recipes for New York-Style Cheesecake


Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers and we've got some great giveaways from our generous sponsors for y'all too!! We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!


 
There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 168 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don't forget to enter the giveaway below! Scroll down to take a look!
 

PRIZE #1



Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker
   

PRIZE #2

 

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar
 

PRIZE #3




Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips
 

PRIZE #4



Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!

PRIZE #5




Prize #5 — Anolon is giving one (1) winner an Anolon Advanced Graphite 9" Round Springform Pan & an Anolon Advanced Graphite 9" Square Springform Pan 

a Rafflecopter giveaway Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th - July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

11 comments:

  1. I love a good poundcake topped with fresh strawberries and whipped cream.

    ReplyDelete
  2. These sound so yummy! Raspberries and cheesecake is aces!

    ReplyDelete
  3. These mini cheesecakes are the cutes and I LOVE the wrappers!!

    ReplyDelete
  4. These bite-sized treats look amazing! I love the fresh raspberry on top.

    ReplyDelete
  5. I love bite size desserts. And cheesecake. And raspberries. So basically, everything about these!

    ReplyDelete
  6. These mini cheesecakes look like bites of heaven! How cute and delicious!

    ReplyDelete

I would love to hear from you!