Some mornings you wake up early, and your motivation is in full swing. And you make Mini Raspberry Cheesecakes because… dessert!
This happened earlier this week, when in some strange morning induced wake-up fog, I came up with my full meal for dinner that night before I even got out of bed. And before my coffee had brewed and I’d taken my first sip, I also came up with about a half dozen recipes I wanted to make all at once. And so I did. These Mini Raspberry Cheesecakes were first on the list, because I had just bought this cheesecake pan and wanted to give it a try.
When I was looking for a pan, this one was the one I decided on, because I had heard good things about Chicago Metallic, and the price was right. $12.09 on Amazon, and I have Prime, so free shipping and I got it two days later. Yay! One of my new favorite pans!
Once I opened it up, it was time to get started. I sprayed the pan generously with non stick spray.
I mixed up 1 1/2 cups of chocolate graham cracker crumbs with 2/3 cup finely chopped Walnuts. I used my food processor to get a really fine mix. Then I added a half stick of melted butter until it made it soft and pliable. I spooned 2 loose tablespoons into each little cheesecake cup. I used my fingers to push the mixture down into the cup. Make sure you pack it in there pretty well.Now it’s time to mix up the next layer. The cheesecake layer. I chose this recipe because it was easy and I had everything here and I didn’t need to go through a lot of hassle to make it work in this pan. We have used this everytime we’ve made cheesecake for the last couple of years because it’s just … easy. In a bowl, you’re going to mix 8 ounces of softened cream cheese with 3 tablespoons of sour cream. Gently mix in a teaspoon of vanilla. Crack and add your egg and mix just until incorporated into the mixture. Last but not least, add in your sugar and cake mix, a little bit at a time just until incorporated. DO NOT OVERMIX. You are going for a smooth consistancy. Over mixing incorporates additional air into the cheesecake batter which then tends to cause cracking on the surface of your finished cheesecake.
Spoon two tablespoons of cheesecake batter on top of the chocolate crust. Bake in a 350 degree oven for 15-20 minutes.When they are finished, remove from oven and allow them to cool about 5 minutes. Remove from the pan and allow to chill in your refrigerator for about two hours or so. Once they have chilled for a bit, it’s time to get creative. We wanted mini Raspberry cheesecakes because I wanted them bite size, and Raspberry is Doug’s favorite. He loves Raspberry anything, so I knew that’s what I wanted to do. Because you know, 4:45am is the perfect time to decide that’s what you are making for dessert. But I did. haha
A couple of days before this, I had made some Seedless Raspberry Pie Filling using this method for another recipe I was working on. I had just enough leftover, so I spooned some of that on top. You could use canned pie filling or even jelly or jam. Then I topped each one with a fresh raspberry.
I cannot even tell you how fast these went. I saved three to photograph the following day, but the rest were history. And those three got gobbled up as soon as the photo shoot ended. Dainty, tiny and elegant. These are great for a dinner party, or really just because.
Because…. Mini Raspberry Cheesecakes!
Ready to make your own Mini Raspberry Cheesecakes?
- 1½ cups chocolate graham cracker crumbs
- ⅔ cup finely chopped walnuts
- ¼ cup (a half stick) melted butter
- 8 ounces softened cream cheese
- 3 tablespoons sour cream
- 1 teaspoon vanilla
- 1 egg
- ¼ cup white cake mix
- ¼ cup white granulated sugar
- ¼-1/2 cup Raspberry Pie Filling or equivalent
- Raspberries for garnish
- Preheat oven to 350 degrees.
- Spray mini cheesecake pan generously with cooking spray.
- In a small bowl, mix the chocolate graham cracker crumbs with the chopped walnuts. Use a food processor to get a really fine mixture.
- Add the melted butter and pulse until incorporated.
- Spoon 2 loose tablespoons of the chocolate crust mixture into each cheesecake cup. Using a spoon or your fingers, press the mixture down into the cup as evenly as possible.
- In a bowl, mix together the softened cream cheese and the sour cream.
- Gently mix in the vanilla.
- Add the egg and mix just until incorporated into the mixture.
- Add in your sugar and cake mix, a little bit at a time just until incorporated. DO NOT OVERMIX. You are going for a smooth consistancy. Over mixing incorporates additional air into the cheesecake batter which then tends to cause cracking on the surface of your finished cheesecake. So try to mix until everything is incorporated but no more.
- Spoon 2 tablespoons of cheesecake batter on top of the chocolate crust layer.
- Bake in a 350 degree oven for 15-20 minutes.
- Remove from oven and allow them to cool 5 minutes.
- Remove from the pan and allow to chill in your refrigerator for about two hours or so.
- Once chilled, spoon rasperry pie filling on top of each little mini raspberry cheesecake.
- Top with a fresh raspberry. Serve!
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