Imagine a dessert so irresistible that it transforms an ordinary moment into a luxurious experience - welcome to the world of Raspberry Curd Mini Cheesecakes! These bite-sized delights are not just desserts; they're miniature works of culinary art that combine the creamy richness of cheesecake with the vibrant, tangy essence of fresh raspberries. Perfect for intimate gatherings, elegant parties, or when you simply want to treat yourself to something extraordinary, these mini cheesecakes promise to elevate your dessert game and leave your guests craving more.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 mini cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup raspberry curd
- Fresh raspberries for garnish
Instructions
- Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press about 1 tablespoon of the crumb mixture into the bottom of each cupcake liner, using the back of a spoon to create a firm, even crust.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure complete incorporation.
- Gently fold in 1/4 cup of raspberry curd into the cheesecake batter, creating a marbled effect. Do not overmix.
- Divide the cheesecake batter evenly among the prepared cupcake liners, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the centers are almost set but still slightly jiggly.
- Remove from the oven and let cool in the pan for 30 minutes at room temperature.
- Refrigerate the mini cheesecakes for at least 2 hours or overnight to set completely.
- Before serving, top each mini cheesecake with a dollop of remaining raspberry curd and garnish with fresh raspberries.
- Serve chilled and enjoy your raspberry curd mini cheesecakes!
Tips
- Ensure all ingredients are at room temperature before mixing to achieve a smooth, lump-free cheesecake batter.
- Don't overmix the batter, as this can lead to cracked cheesecakes and a dense texture.
- Use a light hand when creating the raspberry curd marbled effect to maintain beautiful swirls.
- A water bath can help prevent cracking, though not essential for these mini versions.
- Allow sufficient cooling and chilling time for the perfect texture and easy removal from liners.
- For a professional touch, use a piping bag to fill cupcake liners and create even portions.
- Fresh raspberries are key for garnish - choose plump, vibrant berries for the best presentation.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 5g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 85mg
