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Mini Raspberry Cheesecakes

Indulge in these bite-sized mini cheesecakes with a buttery cinnamon graham crust, creamy cream cheese filling, and a burst of raspberry jam - perfect for any occasion.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 2 hours
Servings: 24 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 4 tablespoons melted butter Should be warm and liquid
  • 3 tablespoons granulated sugar
  • 0.25 teaspoon ground cinnamon
For the filling
  • 32 ounces cream cheese, softened Soften well at room temperature
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 0.25 teaspoon salt
For the topping
  • 8 ounces raspberry jam Use good-quality for best flavor

Method
 

Preparation
  1. Preheat oven to 325°F (163°C). Line a mini muffin pan with paper liners or lightly grease each cavity.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Stir until evenly moistened.
  3. Spoon about 1 tablespoon of the crust mixture into each muffin cavity and press firmly to form a compact base.
Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and mix until fully incorporated.
  2. Beat in the eggs one at a time, mixing on low speed after each addition. Stir in vanilla extract and salt.
  3. Spoon the cheesecake filling over each crust, filling nearly to the top.
Baking
  1. Bake for 18–22 minutes, or until centers are set but still slightly jiggly.
  2. Cool completely at room temperature, then refrigerate for at least 3 hours until fully chilled.
  3. Before serving, top each bite with a small spoonful of raspberry jam.

Notes

Serve chilled, with a dusting of powdered sugar, fresh raspberry, or mint leaf for a beautiful presentation. Keep stored in an airtight container for 4-5 days in the refrigerator.