Raspberry Mini Cheesecakes
A snap to put together (thanks to the no-hassle crust), these raspberry mini cheesecakes are perfect for a simple dessert, or delicious snack.
Why is it that something fairly normal turns amazing when converted to miniature form?
Take these cheesecakes for instance: you may look at the recipe and think that the cheesecake batter is fairly average as far as cheesecake batter goes, and yes, the raspberry jam adds a great sweet tartness, but overall, it’s just a simple raspberry cheesecake, right?
Oh, let me beg to differ! Thanks to the buttery, crunchy shortbread cookie stuffed in the bottom of the muffin liners, these cheesecakes have a delicious ratio of cake to crust and because they are small, the cheesecake texture and creaminess really shines with each bite.
The raspberry glaze (and pocket of raspberry jam inside each cheesecake) adds a great contrast to the smooth cheesecake.
A snap to put together, thanks to the no-hassle crust, these cheesecakes are perfect for a simple dessert, an appetizer spread or for a delicious snack.
It probably doesn’t bear mentioning that my kids, who happen to love anything that is mini and comes in a muffin liner, went crazy for these miniature cheesecakes. (Uh, incidentally, so did their mom and dad….)
Interested in more cheesecake-ish options? Here you go. Perhaps I could do something about mini-sizing some of these other delicious cheesecake recipes.
Raspberry Mini Cheesecakes
- 12 round shortbread cookies, 2 inches in diameter (the Keebler Brand Sandies work great)
- ½ cup seedless raspberry jam
- 1 (8-ounce) package cream cheese, softened
- ½ cup sweetened condensed milk
- 2 large eggs
- Fresh raspberries for garnish, optional
- Preheat the oven to 300 degrees. Line a standard 12-cup muffin tin with cupcake liners. Place one cookie in the bottom of each of the liners. Dollop with 1 teaspoon jam each.
- With an electric mixer (stand mixer or hand mixer), beat the cream cheese until light and fluffy, about 2 minutes. Gradually add the condensed milk, beating and scraping down the sides of the bowl as needed. Add the eggs one at a time, and mix until smooth, about 2 minutes more.
- Divide the batter evenly among the cupcake liners. Bake until they are set, about 20 minutes (the centers may seem a bit jiggly but the outer edges should feel firm to the touch). Transfer the muffin pan to a wire rack and cool to room temperature. The muffin liners will shrink away from the sides of the tin as they cool. Refrigerate the muffin pan (with the liners still in the pan) until the cheesecakes are cool and set, about 1 hour.
- Remove the cheesecakes from the muffin tin. Microwave the remaining jam until slightly thinned, about 30 seconds and use it to glaze the cheesecakes. Garnish the top of each cheesecake with a fresh raspberry, if desired. Serve.
Recipe Source: from Cook’s Country April/May 2010