Light & Fluffy Mini Raspberry Cheesecakes

What’s the best part of any party? Some wouldn’t hesitate before replying “Dessert!”. Whether it’s a birthday party with cupcakes and ice cream, a baby shower with cream cheese mints, or a wedding reception with traditional wedding cake, dessert is one of the key components to any celebration.

If you are looking for a delicious, simple dessert for your next special occasion, look no further than our favorite mini cheesecake recipe. This light and fluffy, yet decadent cheesecake is a crowd pleaser and is perfect for your next dinner party or the dessert bar at your wedding reception.

Recipe Source: Martha Stewart

Mini Raspberry Cheesecakes

  • 1 1/2 cups finely ground graham crackers (about 12) 

  • 3 tablespoons unsalted butter, melted 

  • 1 1/2 cups plus 5 tablespoons sugar 

  • 1 container (6 ounces) fresh raspberries 

  • 2 pounds (four 8-ounce packages) cream cheese, room temperature 

  • Pinch salt 

  • 1 teaspoon pure vanilla extract 

  • 4 large eggs, room temperature

 

  1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Stir together crackers, butter, and 3 tablespoons sugar; press 1 tablespoon into bottom of each cup. Bake until set and beginning to color at edges, about 10 minutes. Transfer tins to rack to cool. 

  2. Puree raspberries in a food processor until smooth, about 30 seconds. Press through a fine sieve; discard solids. Whisk in 2 tablespoons sugar. 

  3. With mixer on medium-high, beat cream cheese until fluffy. On low, add remaining 1 1/2 cups sugar in a slow stream. Mix in salt and vanilla until well combined. Add eggs, one at a time, beating until just combined after each (do not overmix) and scraping bowl. 

  4. Spoon 3 tablespoons filling over crust in each cup. Drop two dots of raspberry puree about 1 inch apart in cupcake. Drag the tip of a toothpick or wooden skewer down through centers of dots to create a heart. 

  5. To bake, set tins in oven in roasting pans filled halfway with hot water; bake until set, about 34 minutes, rotating halfway through. Transfer tins to racks to cool completely. Refrigerate in tins, uncovered, at least 4 hours; remove from tins. Refrigerate in air-tight containers up to 5 days.