This little recipe is awesome and sure to win the hearts of any cheesecake lover. Mini Raspberry Cheesecake Bites Recipe has minimal ingredients and is super easy to make.
My family and I were invited to the 1st Annual Summer BBQ for our neighborhood. The subdivision we live in is brand new and its the friendliest place ever. This would be the first time we were meeting many people so I wanted to do a dessert that would impress. I landed on this recipe for mini cheesecake cupcakes, as a base for my raspberry cheesecake cupcakes. I made a few alterations as I used mini cupcakes and that changed the bake time and the quantity of some ingredients. If you are using mini cupcakes its best to use 2 mini muffin trays to maximize your time. Using paper liners is a must or your cheese cakes will break apart trying to remove them from the pan.
When I went to the local fruit stand I discovered that strawberries are now out of season so I grabbed raspberries instead. I and the neighbors were not disappointed.
This Mini Raspberry Cheesecake bite topping recipe can be using with any berry you choose, I would try with wild blueberries or strawberries as well.
Prep time: 40 minutes
Bake time: 25 minutes
Mini Raspberry Cheesecake Bites Ingredients:
- 1 CUP graham cracker crumbs
- 4 TBSP unsalted butter, melted
- 18oz cream cheese, softened
- ½ CUP plain fat free Greek yogurt
- ¼ CUP granulated sugar
- 2 eggs
- 1 TSP vanilla extract
- 2 cup raspberries
- 1 TSP lemon juice
- 2 TSP sugar
- Preheat oven to 325 degrees.
- Line your mini muffin tins with paper
- Bottom layer: Melt butter in the microwave and combine in a bowl with the graham crumbs. Mix until the crumbs are no longer dry and has the consistency of wet sand. Using a teaspoon scoop the mixture and add to the bottom of each paper liner. Using the back of the spoon pack down the crumbs so they are flat. Pop the trays in the oven for 4 minutes to harden up the crumbs. Remove from oven and allow to cool before adding cheesecake.
- Cheesecake: In a large bowl add softened cream cheese and mix with hand or bowl mixer until smooth. Then add yogurt, sugar, eggs and vanilla and beat until smooth. Using a tablespoon scoop mixture into the paper liners filling just below the top of the liner. Place in oven and cook for 12-15 minutes. Watch for the tops to start showing faint cracks on the tops. Pull them out as they are beginning to get overcooked. Its ok if they jiggle a little. Let them cool in the tins and then remove and refrigerate.
- Topping: Over low heat, in a saucepan add raspberries, lemon juice and sugar and stir to mix. Using the back of the stirring spoon break up raspberries so the whole mixture in a consistency of a chunky jam. Remove from heat and let cool.
- When the cheesecake are nice and cool, scoop topping on the tops of each one. Pop them in the fridge and pull them our just before serving.