4.4 from 87 votes
Mini Cheesecakes
Looking for an easy mini cheesecake recipe? These mini raspberry cheesecakes with a simple cookie bottom and a homemade 1-minute raspberry sauce are the ticket!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6
Calories: 318 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 6 digestive cookies or Graham crackers cut up int circles using a cookie cutter to the same size of your muffin pan
- 8 ounces cream cheese
- 1/3 cup sugar
- 1 pinch salt
- 1 teaspoon pure vanilla extract
- 1 egg
One-minute raspberry sauce
- 1/2 cup your favorite pure raspberry jam (use seedless if desired)
- 2 tablespoons hot water
- 1/2 cup fresh raspberries
Notes
- These mini cheesecakes keep in your fridge for a week and will taste better the next day or two after baking, which makes them a great prepare in advance dessert!
- For an extra smooth raspberry sauce, opt for seedless raspberry jam and strain after microwaving with the water. I don't mind a couple of seeds and used regular jam.
- I prefer my raspberry cheesecake with low-fat cream cheese, but full-fat or even no-fat will work.