Mini Raspberry Cheesecakes

Elegant, creamy, and bursting with bright berry flavor, these Mini Raspberry Cheesecakes are the perfect bite-sized indulgence. A buttery Oreo cookie crust holds a smooth, lemon-kissed cheesecake filling swirled with vibrant raspberry sauce and topped with silky white chocolate ganache. Finished with fresh raspberries and a dusting of powdered sugar, they’re as beautiful as they are delicious and perfect for celebrations, holidays, or anytime a sweet craving strikes.

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Easy Mini Raspberry Cheesecakes Recipe

Mini cheesecakes are one of those desserts that fit in just about anywhere. They’re fancy enough for bridal showers, baby showers, Mother’s Day, Easter, and holiday gatherings, but easygoing enough for backyard cookouts, potlucks, and family get-togethers, too. Since they’re individually portioned, there’s no slicing or fussing when it’s time for dessert, everyone can simply grab one and enjoy. Whether you’re planning a special celebration or just want a little something sweet after supper, these Raspberry Mini Cheesecakes are sure to hit the spot.

Key ingredients you’ll need to make Raspberry Mini Cheesecakes Recipe: (Scroll down for the full printable recipe card and quantities.)

Raspberries – Raspberries give these cheesecakes their signature flavor. Fresh or frozen raspberries for the raspberry sauce fresh raspberries for garnishing.
Cheesecake Filling – Plain cream cheese forms the cheesecake filling.
Sugar – Granulated sugar for sweetness.
Flavorings – Vanilla extract adds creamy floral notes to the taste.
Lemon – Fresh lemon zest and lemon zest add citrus notes.
Cornstarch – Cornstarch stabilizes the cheesecake mixture.
Whole Eggs – Eggs along with the cornstarch bind the cheesecake filling.
Raspberry Sauce – Fresh or frozen raspberries, granulated sugar, water and cornstarch plus cold water to dissolve.
Crust – Golden Oreo cookies tossed with melted butter for the buttery crust.
White Chocolate Ganache – White chocolate chips, heavy cream and confectioners’ sugar (powdered sugar).

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How to Make Mini Raspberry Cheesecakes Recipe

Make the Raspberry Sauce – Combine the raspberries, sugar and water, cook to reduce then strain and thicken with cornstarch dissolved in cold water. Set aside to cool.
Heat Oven and Prepare Muffin Tin – Preheat oven to 325°F. Line the wells of a standard 12 cup muffin pan with paper cupcake liners.
Make Crust – Pulse cookies in a food processor to fine crumbs. Transfer to a medium bowl and toss with melted butter. Press into wells of pan.
Oven – Bake per the recipe to set.
Make Cheesecake Filling – Use an electric mixer to combine cream cheese and sugar with lemon juice, lemon zest, vanilla extract, and cornstarch. Add eggs one at a time and blend, just until combined.
Assemble – Divide the cheesecake mixture evenly among the cupcake wells. Swirl with a teaspoon of raspberry sauce with a toothpick.
Oven – Bake per the baking time in the recipe until set.
Cool – Remove from the oven and let cool at room temperature on a wire rack then transfer to the fridge and chill for 90 minutes or until firm.
Make White Chocolate Ganache – Spoon ganache onto the tops of the cheesecakes, filling the depressions in the tops, out to the edges. Chill to set.
Serve – Garnish tops with fresh raspberries and enjoy.

Kitchen Equipment to Make Raspberry Mini Cheesecakes

Electric mixer. Stand mixer or hand mixer.
Large bowl, medium bowl, small bowl.
Measuring cups and measuring spoons.
Paper cupcake liners.
Food processor.
Cupcake pan.
Medium saucepan.
Toothpick or skewer.
Balloon whisk.

Recipe Variations, Tips and Substitutions

Cream Cheese – You can swap out the classic cream cheese for Neufchatel cream cheese. When doing so, increase the cornstarch to 1 1/2 tablespoons.
Fresh Berries – You could adapt this recipe using blackberries, strawberries or blueberries.
Crust – You could use classic chocolate Oreo cookies for a chocolate crust. You could also use graham cracker crumbs or Nilla wafers to make the easy crust.
Chocolate – I really love the combination of raspberries and white chocolate. That said, you could use semi-sweet chocolate chips, milk chocolate chips or dark chocolate for the topping.
Flavoring – You could add 1 teaspoon raspberry extract to the cream cheese mixture for an even more intense flavor.

Storage and Leftovers

Leftovers – You can store these mini raspberry cheesecakes in an airtight container chilled in the refrigerator for up to 4 days.
Freezer – You can freeze leftover mini cheesecakes for up to 2 months. Thaw in the fridge and enjoy.

More Cheesecake Recipes to Make

Oreo Cheesecake is fun to make and eat.
This Peanut Butter Cup Cheesecake is filled with chopped Reese’s cups!
Island inspired Key Lime Cheesecake.
Apple Pie Cheesecake drizzled with a caramel sauce that takes it over the top.
New York Style Cheesecake can be topped with whipped cream and berries or enjoyed alone.
This Red Velvet Cheesecake is the perfect way to say “I love you”.
Pecan Pie Cheesecake is topped with the most decadent pecan pie filling.
This Double Chocolate Cheesecake is coated with chocolate ganache.

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