Description
Creamy cheesecakes with a buttery graham base, topped with crunchy raspberry crumbles and a silky filling.
Ingredients
Scale
- 8 oz cream cheese
- 1 cup graham cracker crumbs
- 1 cup fresh or freeze-dried raspberries
- 1/2 cup sugar
- 1/4 cup butter, melted (for crust)
- 2 eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup brown sugar (for crumble topping)
- 1/4 cup flour (for crunch topping)
Instructions
- Preheat oven to 325°F and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs with melted butter and sugar; press into the base of each liner.
- Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, then stir in sour cream.
- Pour filling over crusts and bake for 18–20 minutes until set. Cool completely.
- Make raspberry crunch topping by mixing crushed raspberries, flour, butter, and brown sugar, then lightly baking until crisp.
- Sprinkle topping over chilled cheesecakes.
- Serve cold with extra raspberries for garnish.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- Chill the cheesecakes for at least 2 hours before serving for the best texture.
- Use freeze-dried raspberries for a more intense flavor in the topping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg