Mini Baked Raspberry Cheescakes

I have an obsession with raspberries.

Of all the berries they are clearly the best- their sweeter than blackberries, they look more appealing than blueberries and strawberry seeds get stuck in your teeth. I always make sure I have a bag of frozen raspberries in the freezer that I add to all the everything i can- within reason of course:) To come across a recipe like these Mini Baked Raspberry Cheescakes got me very excited  as i am always on the lookout for recipes that include these delicious berries. So of course i had to give them a go!

I made the cheesecakes for a  recent picnic with the extended family and they were such a hit (if i do say so myself) so i thought i should share them with you- especially if there are any other raspberry lovers out there!

They were surprisingly simple to whip up- very similar to a cheesecake recipe just in a smaller size. I am beginning to love cheesecake more and more but i find it quite a rich dessert to have and so i found these mini sized cheesecakes perfect being not as intense as a slice of cheesecake- abit more subtle and the raspberry on top evens out the richness of the base and filling.

I originally found the recipe in a magazine but somewhere along the way it was misplaced but this recipe is very close to what i followed:

Mini Baked Raspberry Cheesecakes:

Base Ingredients:
150g Nice biscuits
70g Butter, melted

Filling Ingredients:
250g Cream cheese
75g Caster sugar
1 large egg
20ml lemon juice
100ml thickened cream

Raspberries and Jam for decoration

1. Preheat oven to 180 Degrees C.
2. Finely crush biscuits in a food processor. Add melted butter to biscuit crumbs and process until well combined.
3.Divide biscuit mixture evenly among mini-muffin baking tray. Firmly press mixture so that it lines the inside of the muffin tray. Set bases aside while making the filling.
4. Beat Cream cheese and caster sugar in an electric mixer. When mixture is completely smooth add thickened cream, lemon juice and egg and beat until combined. Divide mixture evenly among mini muffin tray.
5.Bake cheescakes for twenty minutes. remove from oven and allow to cool. Place half a tbsp of jam in the centre of each mini cheesecake and place the raspberry on top.
6.Place in ana airtight container and refrigerate… Cheescakes are ready to serve when they are cold and set.

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7 comments

    • distortedfocus

      Hi Agnes- looks like i made a little typing error- it’s fixed now and the lemon and cream is added in at step 4- let me know how the recipe works out for you if you try it :)

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