Mini Cheesecakes with Raspberry Sauce. These creamy mini cheesecakes have a buttery gingersnap cookie crust and a tangy raspberry sauce to offset the richness of the cheesecake. These mini lemon cheesecakes are the latest in a small selection of mini cheesecakes that have appeared on this site including Chocolate Cheesecake Cupcakes and Raspberry Tuxedo Mini Cheesecakes. Fresh or frozen raspberries can be used in this recipe.

This Cheesecake with Raspberry Sauce is the perfect dessert for special occasions. This year I made a fancy Christmas dinner for my boyfriend and he LOVES cheesecake so I wanted to serve it for dessert. I was nervous about trying a homemade version, but this was so easy and turned out so well! You can cook Mini Cheesecakes with Raspberry Sauce using 13 ingredients and 11 steps. Here is how you cook it.

Ingredients of Mini Cheesecakes with Raspberry Sauce

It's of crust.
You need 2 cup of graham cracker crumbs.
It's 1/4 cup of butter.
It's 1/4 cup of sugar.
Prepare of filling.
Prepare 8 oz of cream cheese.
You need 1/3 cup of sugar.
Prepare 1 of egg.
Prepare 1 tsp of vanilla extract.
Prepare 1/4 tsp of almond extract.
It's of raspberry sauce.
You need 2 1/4 tbsp of raspberry preserves.
It's 3 tsp of water.

Drizzle the cheesecakes with raspberry sauce and a place a few raspberries on the side of each serving. When ready to serve, remove the pan from Above: You can serve your mini cheesecakes any way you like. These mini cheesecakes are so decadent and incredibly easy to make! I add some of my homemade Raspberry Sauce, a little bit of whip cream and a fresh.

Mini Cheesecakes with Raspberry Sauce step by step

use a rolling pin to crush graham crackers in a plastic bag..
preheat oven to 325°F.
spray 4, 7-ounce ramekins (I used CorningWare) with butter flavored cooking spray. Spray lightly and wipe down with a paper towel..
mix ingredients for crust together in a small bowl. Add 2-3 tablespoons of mixture to each of the ramekins and press firmly. (Note: you will not use all of the mixture.).
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and extracts; beat well..
Spoon batter into each cup, filling each 2/3 full. Wipe any drips or smudges from rim..
Bake 22 to 25 minutes or until centers are almost set..
While cheesecakes are cooking, add jam and water to small sauce pan over medium-low heat, stirring continuously until jam melts into smooth sauce..
Remove from heat, let cool and store until serving..
Cool on wire rack. Refrigerate 4 hours or overnight..
Drizzle with raspberry sauce and serve..

Mini Cheesecakes w/Raspberry Sauce recipe: Try this Mini Cheesecakes w/Raspberry Sauce recipe, or contribute your own. For the sauce: Meanwhile, to make the sauce, process the raspberries, sugar and lime zest in a food processor or blender until smooth. You can get key lime juice from your local grocery; it's great in a pinch if you. This mini raspberry dessert is sure to impress everyone including yourself! Why cheesecake lovers need to try this raspberry mini cheesecake recipe Mini raspberry cheesecakes are both sweet and beautiful, fitting for the special day.