The mini raspberry cheesecakes are delicious and scenic treats perfect for a summer indulgence or dessert. The freshness of the lemon-flavored cream blends divinely with the acidity of the raspberries, a perfect combination that makes these small single servings truly special.
At the beginning of the summer, I proposed the version with the forest fruits that you appreciated a lot, today I give you the recipe with raspberries composed of a baked cheesecake base, raspberry jam, and fresh raspberries arranged in a flower.
Cheesecake is one of the most loved desserts for its creaminess and versatility; today I propose a fresh and refined version. The combination of the soft and velvety cream, the crunchy biscuit base, and the acidity of the raspberries creates a perfect contrast.
Easy, greedy, fresh, and creamy the mini cheesecakes are irresistible and will conquer you at the first taste.
Try also the other cheesecakes:
- Difficulty: Easy
- Cost: Moderate
- Rest time: 4 Hours
- Preparation time: 25 Minutes
- Portions: 16Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons, Summer
- Energy 278.36 (Kcal)
- Carbohydrates 30.01 (g) of which sugars 18.73 (g)
- Proteins 5.85 (g)
- Fat 15.40 (g) of which saturated 6.56 (g)of which unsaturated 3.54 (g)
- Fibers 1.90 (g)
- Sodium 231.66 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7.05 oz biscuits (such as Digestive)
- 3.53 oz butter
- 2.1 tbsp powdered sugar
- 12.35 oz ricotta
- 8.82 oz cream cheese (such as Philadelphia)
- 5.29 oz sugar
- 2 eggs (medium)
- 0.88 oz cornstarch
- 1 tsp vanilla extract
- 2 tsp lemon zest (grated)
- 1 pinch salt
- 7.05 oz raspberry jam
- 12.35 oz raspberries (fresh)
Tools
- 1 Food Processor
- 2 Bowls
- 16 Cupcake Liners rigid muffin or silicone
- 1 Small Bowl
- 1 Cutting Board
Procedure
To make the mini cheesecakes, I used rigid muffin liners, if you prefer you can use the muffin pan with classic liners but you will need to bake them twice as it holds only 12.
Melt the butter and let it cool.
Place the biscuits in the food processor and grind them to a powder. Transfer them to a bowl, add the powdered sugar, the melted butter, and mix.
Place 0.71 oz of biscuits in each muffin liner and level them by pressing well with a small spoon.
Put the base in the fridge while you prepare the cream.
Put the ricotta and cream cheese in a bowl, add the granulated sugar and mix the compound with a fork until it is creamy and smooth. Add the cornstarch, then the eggs, one at a time, incorporating the first egg before adding the second.
Add the vanilla and lemon zest, the cream is ready.
Pour 1.94 oz in each liner and level it with a spoon.
Place the liners on a baking sheet.
Bake the cheesecakes in a preheated ventilated oven at 329°F for about 20 minutes. The center must remain very creamy; it will thicken in the fridge during the rest.
After the baking time, take them out of the oven and let them cool completely, then put them in the fridge for a few hours; if you have time, you can prepare them in the evening and decorate them the next day.
After resting, remove the liner and transfer the mini cheesecakes to a rectangular tray (if you want a more regular shape you can use a round pastry cutter to remove the outer stripes left by the liners), place a teaspoon of raspberry or blackberry jam on each and spread it on the surface.
Wash the raspberries, gently pat them dry with paper towels and decorate the cakes to your liking, I placed one in the center and completed with a round of raspberries cut in half, viewed from above they look like flowers.
The mini raspberry cheesecakes are ready to serve. To keep them longer, I recommend glazing them with food gelatin.
Advice
The mini raspberry cheesecakes can be stored in the fridge for 3/4 days well covered.
Store them on the coldest shelf and always check the freshness of the fruit before serving. I recommend glazing them with gelatin for better preservation.
If you plan to store them for a few days, I recommend decorating them with fruit at the time of serving.
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