This easy dessert for raspberry mini cheesecakes are one of my favorite desserts to make when I want something that feels special but is still easy to pull together.
They’re creamy, perfectly portioned, and topped with a homemade raspberry sauce for a bright, fresh flavor.
Whether you’re hosting a party, planning a holiday dessert, or just want a make-ahead treat, mini cheesecakes are simple to serve and always a hit.
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Recipe at a Glance:
Prep: 10 min | Cook/Bake: 20 min | Difficulty: Easy | Servings: 12 mini cheesecakes
Main Ingredients: graham cracker crumb crust, cream cheese, sour cream, lemon juice, fresh raspberries
Best For: Parties, holidays, or make-ahead desserts
Make Ahead: Can be made a day ahead and chilled until serving
Storage: Keep covered in the refrigerator for up to 3 days
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Table of Contents
- Recipe at a Glance:
- My Go-To Dessert for Easy Entertaining
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- Recipe FAQ's
- More Mini Cheesecake Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
My Go-To Dessert for Easy Entertaining
I love making mini cheesecakes when I’m entertaining because they’re easy to serve and already perfectly portioned. There’s no slicing or fuss, I can make them ahead of time, and they look great on a dessert table when you’re serving buffet-style for a party.
Looking for more easy desserts for entertaining? Try my Cheesecake Pudding Cups, Cheesecake in a Jar, and even my Chocolate Bliss Cheesecake. Yum!
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Sour Cream Substitute: Use plain Greek yogurt in place of the sour cream for a similar texture and flavor.
Fruit Options: Swap the raspberries for strawberries, blueberries, or blackberries, or use a mix of berries.
Crust Ideas: Try a different crumb crust using vanilla wafers, chocolate cookies, Oreo cookies, or shortbread instead of graham crackers.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: To make the graham cracker crust, combine the graham cracker crumbs with sugar and melted butter.
Step 2: Press the crust firmly into the bottom of each cupcake liner. Bake at 325°F for 5 minutes then let cool while you prepare the filling.
Step 3: Make the cheesecake filling by beating the cream cheese and sugar until smooth. Add in the sour cream, lemon juice, and vanilla, then gently mix in an egg just until incorporated.
Step 4: Spoon the cheesecake filling into the cupcake liners about ¾ full.
Step 5: Bake at 325°F for 18-20 minutes until the edges are set and the centers are slightly jiggly. Cool in the pan for 10 minutes before chilling in the refrigerator for at least 2 hours.
Step 6: Prepare the raspberry filling by combining raspberries, water, sugar, and cornstarch in a small saucepan.
Step 7: Cook 5-7 minutes over medium heat until thickened while stirring constantly. Stir in a squeeze of lemon then cool completely.
Step 8: Spoon the raspberry topping over the chilled cheesecakes and enjoy!
Insider Tips from My Kitchen to Yours
✔️ DO let the cream cheese come to room temperature before mixing so the filling stays smooth and creamy.
❌ DO NOT overmix the batter, as this can add too much air and cause the mini cheesecakes to crack or sink.
Storage & Serving Tips
Refrigerate: Store covered in the refrigerator for up to 3 days.
Freezer: Freeze the mini cheesecakes without toppings for up to 1 month, then thaw in the refrigerator before serving.
Serving Tips: Serve chilled and add fresh raspberries or a little extra topping just before serving.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Use room temperature cream cheese and avoid overmixing so you don’t add too much air to the batter. Bake just until set and let the mini cheesecakes cool gradually to help prevent cracks. If a few do crack, don’t worry, the raspberry topping will cover them nicely.
The mini cheesecakes are done when the edges look set but the centers still have a slight jiggle. They will finish setting as they cool, so it’s better to take them out a little early than to overbake them.
No, you don’t need a water bath for this recipe. Mini cheesecakes bake more evenly and are less likely to crack than a full-size cheesecake, so they do just fine without one. Just avoid overbaking and let them cool gradually for the best texture.
More Mini Cheesecake Recipes You'll Love!
Check out my other recipe for these individual Cream Cheese Vanilla Pudding Cheesecake.
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🗒️Shopping List
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📖 Recipe Card
Raspberry Mini Cheesecakes for Easy Entertaining
Video
Ingredients
- ¾ cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons butter, melted
- 8 ounces full fat cream cheese, softened
- ¼ cup granulated sugar
- ¼ cup full fat sour cream, room temperature
- ½ teaspoon vanilla extract
- 1 teaspoon fresh lemon juice (optional but recommended)
- 1 large egg, room temperature
- 1 cup fresh or frozen raspberries
- ¼ cup water
- ⅓ cup granulated sugar
- 2 teaspoons cornstarch
- squeeze of fresh lemon juice
Method
- Preheat oven to 325°F and line a 12 cup muffin tin with paper liners.
- In a medium bowl, combine ¾ cup graham cracker crumbs, 2 tablespoons sugar, and 3 tablespoons melted butter.
- Press the mixture firmly into the bottom of each liner.
- Bake for 5 minutes, then cool while you prepare the filling.
- In a large bowl, beat the cream cheese and ¼ cup sugar until smooth and creamy.
- Add ¼ cup sour cream, ½ teaspoon vanilla, and 1 teaspoon lemon juice. Mix until combined.
- Add 1 large egg and gently mix until just incorporated — don’t overmix!
- Spoon the filling into the liners, filling each about ¾ full.
- Bake for 18–20 minutes, until edges are set and centers are slightly jiggly.
- Let cool in the pan for 10 minutes, then chill in the fridge for at least 2 hours.
- In a small saucepan, combine 1 cup raspberries, ¼ cup water, ⅓ cup sugar, and 2 teaspoons cornstarch.
- Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
- Add a squeeze of lemon juice, stir, and cool completely.
- Once the cheesecakes are chilled, spoon raspberry topping over each one.
- Serve right away or refrigerate until ready to enjoy.
Nutrition
Notes
Tips:
- Use room temperature cream cheese so the filling mixes smoothly without lumps.
- Mix just until combined to avoid adding too much air, which can affect the texture.
- Bake until the edges are set and the centers still have a slight jiggle, as they will finish setting while cooling.
Storage & Make Ahead:
- These mini cheesecakes can be made a day ahead and stored covered in the refrigerator.
- They keep well for up to 3 days.
- For best results, add the raspberry topping just before serving.
Tried this recipe?
Let us know how it was!Food Safety Tips:
- Bake goods to their recommended internal temperature, typically 165°F (74°C) or higher for safety.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
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