Quick and Delicious Mini Raspberry Cheesecakes for Any Occasion 

Indulging in a sweet treat doesn’t have to be complicated, and these mini raspberry cheesecakes are a testament to that. With a buttery graham cracker crust, creamy cheesecake filling, and a vibrant raspberry swirl, these bite-sized delights are both simple to make and utterly delicious.

The individual portions make them perfect for sharing, and the fresh raspberry topping adds a burst of tangy sweetness that complements the rich filling beautifully.

Whether you’re a seasoned baker or just starting out, this recipe is straightforward and rewarding, allowing you to create a dessert that’s sure to impress without spending hours in the kitchen.

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Equipment You Will Need

• Muffin tin
• Cupcake liners
• Measuring cups and spoons
• Medium mixing bowl
• Silicone spatula/scraper
• Stand mixer
• Knife
• Plastic wrap
• Piping bag and small star tip

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Mini Raspberry Cheesecakes Recipe

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• Total Time: 2-4 hours and 20 minutes
• Yield: 16-18 cupcake size cheesecakes

Ingredients

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For the crust:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

For the cheesecakes:

16 oz cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla

1 cup heavy cream

1/2 cup raspberry preserves, divided

For the decoration:

1 cup heavy cream

1 tablespoon powdered sugar

1 teaspoon vanilla

Raspberries, to decorate

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Instructions

1. Line a standard muffin tin(s) with cupcake liners, set aside.
2. In a medium bowl, combine the graham cracker crumbs and melted butter.  Mix until it looks like wet sand.
3. Pour a heaping tablespoon of the graham cracker mix into each cupcake liner.
4. Use the bottom of a 1/4 cup measuring cup or similar to press the crumbs into the bottom of the liner.  Set aside.
5. In the bowl of a stand mixer, combine the softened cream cheese and sugar.  Whip for about a minute or until smooth – scraping the sides often.
6. Add in the vanilla and heavy whipping cream.  Whip on medium for about 2 minutes or until smooth and cream looking.  Scrape the sides.
7. Add in 1/4 cup of the raspberry preserves.  Mix well, scraping the sides often.
8. Scoop the cheesecake filling into each cupcake liner, filling until just below the top of the liner.  Smooth the top.
9. Add a dollop of the raspberry preserves and use a knife to swirl into the cheesecake filling.
10. Cover with plastic wrap and chill for at least 2-4 hours.
11. When ready to serve, complete the assembly.
12. For the whipped topping – in the bowl of a stand mixer, combine the heavy cream, powdered sugar and vanilla.
13. Mix on medium speed for about 3-5 minutes or until stiff peaks form.
14. Transfer the whipped topping to a piping bag fitted with a small star tip.  Pipe a small mound of whipped cream in the center of each cheesecake.
15. Top with a raspberry.

Notes

• Storage: Cheesecakes can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.

• Author: Little Party Pixie
• Prep Time: 20 minutes
• Chill Time: 2-4 hours
• Category: Sweet Treats

Step-By-Step Process

These mini cheesecakes are ideal for various occasions, from family gatherings to festive celebrations like Valentine’s Day. Their elegant appearance and delightful taste make them a hit at any event.

If you’re looking for more delectable treats, try our Blueberry Lemon Cheesecake and Mini Oreo Cheesecake recipes. For more inspiration, explore other sweet and delightful recipes in our collection.

© Little Party Pixie 2025