Mini Cheesecakes with Raspberry Sauce Recipe

Name: Mini Cheesecakes with Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cup graham cracker crumbs; 1/4 cup butter; 1/4 cup sugar; 8 oz cream cheese; 1/3 cup sugar; 1 egg; 1 tsp vanilla extract; 1/4 tsp almond extract; 2 1/4 tbsp raspberry preserves; 3 tsp water

Servings: persons

1
use a rolling pin to crush graham crackers in a plastic bag.
2
preheat oven to 325F
3
spray 4, 7-ounce ramekins (I used CorningWare) with butter flavored cooking spray.
4
Spray lightly and wipe down with a paper towel.
5
mix ingredients for crust together in a small bowl.
6
Add 2-3 tablespoons of mixture to each of the ramekins and press firmly.
7
(Note: you will not use all of the mixture.)
8
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy.
9
Add egg and extracts; beat well.
10
Spoon batter into each cup, filling each 2/3 full.
11
Wipe any drips or smudges from rim.
12
Bake 22 to 25 minutes or until centers are almost set.
13
While cheesecakes are cooking, add jam and water to small sauce pan over medium-low heat, stirring continuously until jam melts into smooth sauce.
14
Remove from heat, let cool and store until serving.
15
Cool on wire rack.
16
Refrigerate 4 hours or overnight.
17
Drizzle with raspberry sauce and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cup graham cracker crumbs, 1/4 cup butter, 1/4 cup sugar, 8 oz cream cheese, and more.

Yes, Mini Cheesecakes with Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Cheesecakes with Raspberry Sauce

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