My Most Requested Mini Dessert!
Today I am making swirled raspberry cheesecake with lemon cookie crust. I love eating cheesecake but making a full size pie is a lot of work. So I made mini individual size ones. It was the best thing ever since it only takes 30 minutes to cook and you don’t need a water bath! The flavor of these mini cheesecakes was unreal! I made them for a party and everyone was asking for the recipe! I am definitely going to making these individual ones from now on and next time try a different flavor combination.
Ingredients:
8 ounces softened cream cheese
2/3 cup sugar
1 tablespoon almond extract
1/4 cup sour cream
1 egg
1 tablespoon flour
15 crushed lemon Oreos
6 tablespoons melted butter
12 teaspoons of raspberry jam
Directions:
1. First add soften cream cheese and sugar in a bowl
2. Mix for 2 minutes or until smooth
3. Then add almond extract, sour cream, egg and flour
4. Mix until well combined. It takes about 3-5 minutes.
5. Next make the crust in bowl add crushed lemon Oreos and melted butter
6. Mix until cookies are coated in butter
7. Then have a cupcake pan with liners
8. Add a scoop of the cookie mixture and press it in
9. After that add a scoop of the cheesecake mixture into each cupcake
10. Then add 1 teaspoon of raspberry jam into each one
11. Using a toothpick swirl the jam
12. Bake at 350 for 30 minutes
13. Once the cheesecakes are done baking let them cool for 1 hour
14. After a hour place cheesecakes in the fridge overnight
15. Then the next day take the wrapper of the cheesecake and enjoy
Making mini cheesecakes has truly transformed my baking routine, especially when hosting friends or family. Unlike a traditional full-size cheesecake that can be daunting and time-consuming, these mini versions are not only faster to bake but also come out perfectly every time without needing a water bath. The lemon cookie crust made from crushed lemon Oreos adds a delightful citrus twist that complements the creamy, tangy raspberry swirled cheesecake beautifully. One tip I've learned is to ensure the cream cheese is fully softened before mixing; it really helps achieve that smooth, lump-free texture in the batter. Using almond extract gives a subtle nutty aroma that balances the fruity flavors. When swirling in the raspberry jam with a toothpick, be gentle to create a pretty marbled effect without mixing the jam completely into the batter. Chilling the cheesecakes overnight in the fridge is crucial—it allows them to set firmly and develop deeper flavor. I usually prepare these the day before a party and find guests love the individual servings because they’re easy to grab and enjoy without utensils. For variations, you can swap raspberry jam with other jams like strawberry or blueberry, or even add fresh fruit on top after chilling. This recipe is flexible and simple enough to customize, making it my go-to mini dessert for entertaining or a sweet everyday treat.
