Sweet, tangy, and ultra-creamy bites topped with glossy raspberries—pure dessert perfection!
Ingredients:
1 cup graham cracker crumbs
3 tbsp melted butter
12 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 egg
1/4 cup sour cream
1 cup fresh raspberries
1/2 cup raspberry sauce or jam
Fresh mint leaves (optional, for garnish)
Instructions:
1. Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
2. Mix graham cracker crumbs with melted butter and press into the bottom of each liner.
3. In a bowl, beat cream cheese and sugar until smooth. Add vanilla, egg, and sour cream, mixing until creamy.
4. Pour cheesecake mixture over the crusts, filling each cup.
5. Bake for 18–20 minutes until centers are set. Let cool, then chill in the fridge for at least 2 hours.
6. Spoon raspberry sauce over each cheesecake.
7. Top with fresh raspberries and garnish with mint leaves. Serve chilled.
Pro Tip:
For an extra glossy finish, warm the raspberry sauce slightly before pouring—it creates that beautiful bakery-style drip!
Mini Raspberry Cheesecakes
