Raspberry Mini Cheesecakes Easy (Printer-Friendly Version)
Creamy mini cheesecakes with raspberry topping and graham cracker crust. No oven needed, simply chill and serve.
# What You'll Need:
→ Crust
01 -
2 cups crushed graham cracker crumbs
02 -
6 tablespoons unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Cheesecake Filling
04 -
16 ounces cream cheese, softened
05 -
1 cup powdered sugar
06 -
2 teaspoons vanilla extract
07 -
2 cups cold heavy whipping cream
→ Whipped Topping
08 -
1 cup heavy whipping cream, chilled
09 -
4 tablespoons powdered sugar
→ Garnish
10 -
1 cup fresh raspberries
# Steps to Follow:
01 -
Combine crushed graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly and evenly into the bottom of individual dessert molds or cupcake liners. Refrigerate for 30 minutes to chill and set.
02 -
Beat softened cream cheese until smooth and creamy. Gradually mix in powdered sugar and vanilla extract. In a separate chilled bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture until fully incorporated.
03 -
Spoon or pipe the cheesecake filling evenly over the chilled crusts. Smooth the tops with a spoon or offset spatula. Refrigerate for at least 3 to 4 hours until firm.
04 -
In a chilled bowl, whip heavy cream and powdered sugar together until soft peaks form.
05 -
Pipe or dollop whipped topping onto each mini cheesecake just before serving. Garnish with fresh raspberries arranged attractively.
# Additional Tips:
01 -
Bring cream cheese to room temperature before mixing to ensure a smooth, lump-free filling.
02 -
Chill mixing bowl and beaters before whipping cream to achieve faster and more stable peaks.
03 -
Use an ice cream scoop or pastry bag for consistent portioning of cheesecake filling.
04 -
Press crust firmly in molds to prevent sogginess and maintain crispness.
05 -
Add raspberries immediately before serving to retain their fresh texture and appearance.