Raspberry Mini Cheesecakes Simple (Ready-to-Print Version)
Creamy mini cheesecakes with a graham crust and fresh raspberry topping, ready to chill and enjoy.
# What You’ll Need:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
6 tablespoons unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Cheesecake Filling
04 -
16 ounces cream cheese, softened
05 -
1 cup powdered sugar
06 -
2 teaspoons vanilla extract
07 -
2 cups cold heavy whipping cream
→ Whipped Topping
08 -
1 cup heavy whipping cream
09 -
4 tablespoons powdered sugar
→ Garnish
10 -
1 cup fresh raspberries
# Step-by-Step Guide:
01 -
Combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Press mixture firmly into the base of individual dessert molds or cupcake liners. Refrigerate for 30 minutes to chill and set.
02 -
Beat softened cream cheese until smooth. Gradually incorporate powdered sugar and vanilla extract. In a separate bowl, whip cold heavy cream to stiff peaks, then fold gently into the cream cheese mixture until fully combined.
03 -
Spoon or pipe the cheesecake filling evenly over chilled crusts. Smooth tops using a spoon or offset spatula. Refrigerate for 3 to 4 hours or until set firmly.
04 -
Whip heavy cream together with powdered sugar in a chilled bowl until soft peaks form. Pipe or dollop the whipped topping onto each set mini cheesecake.
05 -
Place fresh raspberries atop each mini cheesecake immediately before serving for optimal freshness and presentation.
# Handy Tips:
01 -
Bring cream cheese to room temperature before mixing to ensure a smooth, lump-free filling.
02 -
Chill mixing tools for whipping cream to achieve faster, fluffier peaks.
03 -
Use an ice cream scoop or pastry bag for uniform, neat portions.
04 -
Press crust firmly to avoid sogginess and maintain crispness.
05 -
Add raspberries just before serving to preserve their fresh texture and appearance.