Last week was my birthday and my family/friends know I’m not that big of a fan of cake. If you missed it, visit my blog post about lessons I have learned in the last 26 years. These Mini Raspberry Cheesecakes were my birthday treat & I couldn’t be happier. Mini cheesecakes are easy to share & easy to make with with this cheesecake pan.
- 1 cup flour
- 1/3 cup almond flour
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 6 tablespoons butter, cold
- 8 oz. cream cheese (1 package) room temperature
- 1/4 cup sugar
- 2 tablespoons heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- 12 oz unsweetened raspberries
- 1/4 cup granulated sugar
- 2 teaspoons of cornstarch (If you want thicker)
To make the crust: Preheat your oven to 425°F. Whisk together the flour, almond flour, sugar, and salt. Cut in the butter until the mixture resembles coarse sand. Sprinkle in a teaspoon or two of water if the dough is too crumbly to hold together.
Divide the crumbs among the 12 cups of a bite-size cheesecake pan. Press them firmly to the bottoms and about 1/2″ up the sides. This works well using a muddler. Bake in the preheated oven for 8 to 10 minutes, until set and just beginning to color. Remove from the oven and let cool. Reduce the oven temperature to 325°F.
To make the batter: In a medium-sized bowl, beat the cream cheese and sugar until smooth. Add the cream, egg and vanilla; mix well. Spoon the batter into the cooled crusts, using about 2 tablespoons in each. Make sure they are filled pretty full. The cheesecakes tend to drop down after cooled.
Bake the cheesecakes for 18 to 20 minutes, until just set. Remove from the oven and let cool for at least 30 minutes. The tops will sink in a little after they are cool. Use a knife to gently loosen the edges, then carefully invert the pan and push the cheesecakes out. Immediately turn the cheesecakes right-side up and chill them. To remove the metal plates before serving, run the blade of a table knife under hot water to warm it, then run the knife between the crust and the metal disk to free up the cheesecake.
Take the 12 oz of raspberries and warm in the microwave until juicy, then remove them from heat and place in food processor until processed. Place in strainer to remove the excess seeds. Add 1/4 cup granulated sugar. You can add the 2 tablespoons of cornstarch if you prefer the sauce a little thicker. Place in a squeeze bottle. Drizzle lines of raspberry sauce on top of unbaked cheesecake then use a toothpick to create swirls or designs. Use additional sauce/fresh raspberries and fresh mint as garnish.