Mini Raspberry Cheesecakes

Raspberry Mini Cheesecakes feature a buttery Oreo crust, creamy lemon-kissed filling, raspberry swirl, and silky white chocolate ganache.

Course Dessert

Cuisine American, Southern

Keyword mini-raspberry-cheesecakes-recipe, raspberry-mini-cheesecakes

Prep Time 30

Cook Time 18

Chill Time 2

Total Time 2 48

Servings servings

Calories 398kcal

Ingredients

Raspberry Sauce:
1 1/2 cups fresh or frozen raspberries plus additional for garnishing
1/2 cup granulated sugar
6 Tbsp water
1 Tbsp cornstarch plus 1 Tbsp cold water to dissolve
Crust:
18 golden Oreo cookies (or chocolate)
4 Tbsp salted butter or unsalted butter melted
Cheesecake Filling:
2 8 oz blocks plain cream cheese softened
1 cup granulated sugar
1 Tbsp cornstarch
1 tsp vanilla extract
3 Tbsp fresh lemon juice
1 Tbsp fresh lemon zest
2 large eggs room temperature
White Chocolate Ganache:
1 cup white chocolate chips
1/2 cup heavy cream
1 Tbsp confectioner's sugar (powdered sugar)

Instructions

Raspberry Sauce for the Swirl: Combine the raspberries, sugar and water in a medium saucepan. Bring to a gentle boil then immediately lower the heat to low. simmer 10 minutes to reduce, using a fork to crush raspberries. Strain through a fine mesh sieve, discard seeds and return to the pan on medium heat.
Dissolve cornstarch and water in a small bowl. whisk into the raspberry sauce simmering just until thickened then remove from the heat and set aside to cool.
Crust: Preheat oven to 325°F. Line 12 cupcake wells with paper cupcake liners. Pulse cookies in a food processor to fine crumbs. Transfer to a medium bowl and toss with melted butter.
Divide crumb mixture between each cupcake well, pressing to firm. Bake in preheated oven for 8 minutes, set aside.
Cheesecake Filling: In a large mixing bowl, use an electric mixer to combine cream cheese and sugar. Beat together at medium-high speed until smooth and creamy.
To the bowl add lemon juice, lemon zest, vanilla extract, and cornstarch. Beat at low speed, scraping the bowl, just until combined. Add eggs one at a time and blend until fully incorporated.
Divide the cheesecake mixture evenly among the cupcake wells. Add a teaspoon of raspberry sauce to each, and swirl it into the cheesecake batter with a toothpick.
Place pan into oven and bake 18-20 minutes. Start checking at 16 minutes. The centers may still jiggle a little, but the edges should be set.
Remove from the oven and let cool on a wire rack in the pan at room temperature for 20 minutes, then transfer to the fridge and chill for 90 minutes or until firm.
Make Ganache: Place White Chocolate Chips and Cream in small heat safe bowl and microwave in 20 second bursts, stirring after each time. Repeat process until smooth. Add confectioners’ sugar and stir until combined.
Spoon ganache into the tops of the cheesecakes, filling the depressions in the tops, out to the edges. Chill for 30 minutes to set or until serving.
Garnish tops with a dusting of powdered sugar and fresh raspberries and enjoy.

Notes

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.

Nutrition