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Mini Cheesecakes topped with raspberry sauce. Lemon slices in the background
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Raspberry Mini Cheesecakes for Easy Entertaining

These raspberry mini cheesecakes are creamy, easy to make, and perfectly portioned for any gathering. Made with a simple graham cracker crust and topped with fresh raspberries, they’re a great make-ahead dessert that’s easy to serve and always a crowd favorite.
Prep Time10 minutes
Cook Time20 minutes
Chill Time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Raspberry Mini Cheesecakes
Servings: 12 servings
Calories: 181kcal
Author: Lois

Equipment

Ingredients

For the Crust:

  • ¾ cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons butter, melted

For the Cheesecake:

  • 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

For the Raspberry Topping:

  • 1 cup fresh or frozen raspberries
  • ¼ cup water
  • ⅓ cup granulated sugar
  • 2 teaspoons cornstarch
  • squeeze of fresh lemon juice

Instructions

For the Crust:

  • 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.

For the Cheesecake 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.

For the Raspberry Topping:

  • 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.

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.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 124mg | Potassium: 63mg | Fiber: 1g | Sugar: 14g | Vitamin A: 397IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 0.4mg