Individual Mini Raspberry Cheesecakes Recipes

INDIVIDUAL MINI RASPBERRY CHEESECAKES

Steps:

• Preheat the oven to 375 degrees F.
• In a food processor grind the almonds down to fine crumbs.
• Melt the butter and add to the almond crumbs.
• Spoon the buttered crumbs into the cupcake foils in a cupcake tin and press down with your fingers until it resembles a lower crust to the cupcake.
• Bake the almond crust for 8 minutes or until slightly brown, toasting the nut mixture. When done remove and cool on a rack.
• Mix softened cream cheese, sugar or sweetner, egg, lemon juice and vanilla and a bowl with a mixer until fully integrated.
• Carefully fold in clean, good looking raspberries into the cheesecake mixture. Be careful not to smash the raspberries or you will get a pink cheesecake.
• Bake at 375 degrees F for 15-18 minutes. Look for the cupcakes to solidify, but it will be okay if they are slightly soft.
• Cool on a rack, then refrigerate.
• When serving, remove from the refrigerator, carefully remove the cupcake foils, place in a desert dish and pair with your favorite raspberry sauce like Maso's raspberry sauce.
• Mini cheesecakes can be made ahead a few days and will last nicely in the refrigerator for a few days. I have never frozen them. They disappear too quickly!

MINI NO BAKE RASPBERRY CHEESECAKES

Steps:

• Line a 12 cup muffin pan with paper cup liners.
• In a medium bowl, combine graham crackers crumb, crushed pecans and melted butter, mixing well to blend.
• Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners.
• Press mixture with a spoon to firm bottom.
• Puree raspberries and set aside.
• Beat cream cheese until fluffy.
• Add condensed milk and 1/2 cup of the rapberry puree and mix until well blended.
• Fold in Cool Whip.
• Spoon evenly into baking cups.
• Freeze for at least 5 hours.
• Invert cakes onto individual serving plates.
• Drizzle remaining raspberry puree over cakes.
• Garnish with a few whole raspberries.
• Serve frozen.

MINI RASPBERRY SWIRL CHEESECAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
• Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
• Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
• Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
• Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
• Refrigerate before serving.