Raspberry Mini Cheesecakes

Published June 25, 2016

These miniature cheesecakes, topped with fresh raspberries, are the perfect summer dessert. The creamy filling works so well with the tart/sweet berries. I brushed a little raspberry jam over the top, but you could also sprinkle the berries with a little sugar, if you prefer. You can also use a mix of berries and seasonal fruit. Raspberries and blueberries would make a great dessert for the 4th. They bake quickly and can be frozen. I would freeze them plain and then top with berries when ready to serve.

Raspberry Mini Cheesecakes

Crust

1c. graham cracker crumbs

2 T. sugar

2 T. melted butter

Filling

2 (8 oz.) pkgs. Cream cheese, softened

½ c. sugar

2 t. vanilla

2 eggs

Topping

2 c. fresh raspberries, about

½ c. raspberry jam

Preheat oven to 350 degrees. Line 12 muffin tins with paper or foil liners and set aside. In medium bowl, combine crumbs with sugar and butter and mix with a fork. Divide crust among the muffin tins, tamping each one down a little. Bake in preheated oven for 5 minutes. Meanwhile, beat the cream cheese with the sugar until well blended. Beat in vanilla, then eggs. Remove muffin pans from the oven. Spoon the cheese mixture into the muffin tins and return to the oven. Bake for 20 minutes, or until set. They will be pretty full and will puff up while baking. They will also settle when cooling. Once cooled, arrange berries on the top of each little cheesecake. Warm the raspberry jam and brush it gently over the tops. Chill before serving. Makes 12.

Posted in Cooking