Have you ever noticed that most restaurants offer cheesecake on their dessert menu? It is definitely a favourite choice for many people and also for the restaurants as cheesecake stores and freezes well. I prefer making cheesecake in individualized portions, served simply with a raspberry coulis or a few fresh berries. In this post, I will share a recipe for Raspberry Mini Cheesecakes. This featured cheesecake recipe has a pink hue created by the raspberry puree which is combined with a delicious coconut crust infused with lime zest. For Valentine’s Day, I dress the cheesecakes up by creating a heart swirl decoration before it is baked. The decoration stays attractively suspended on top of the thick cheesecake batter.

Skip to Cheesecake Recipe

Raspberry Mini Cheesecakes

CHEF TALK:  The recipe will make 12 individual cheesecakes (3-inch rings); or one 9-inch springform pan. If desired, add a drop or two of pink food colouring to the cheesecake filling. The recipe as shown in the photograph is displaying the natural colour of the raspberry without the addition of food colouring. The cheesecake crust can be easily made gluten-free.

Yield: 12 individual portions or 1 – 9” springform pan

INGREDIENTS:

For the Crust:

• 1/3 cup all-purpose flour or gluten-free flour blend (I use Bob’s Red Mill 1-to-1 Baking Flour)
• 2/3 cup graham crumbs (or gluten free graham crumbs)
• 2/3 cup unsweetened coconut
• 1 ½ Tablespoons granulated sugar
• 1 teaspoon lime zest
• pinch of salt
• 1 teaspoon vanilla extract or vanilla bean paste
• ½ cup melted butter, unsalted

For the Cheesecake Filling:

• 1 lb. or two 8 oz. packages plain cream cheese, softened
• 2/3 cup granulated sugar
• 2 Tablespoons all purpose flour or gluten-free flour blend
• 1/8 teaspoon fine salt
• ½ cup raspberry puree
• 2 Tablespoons sour cream or Greek yoghurt
• 1 Tablespoon lemon juice
• 1 Tablespoon vanilla extract or vanilla bean paste
• 3 eggs, large

For the Raspberry Swirl:

• ¼ cup raspberry puree
• 1 ½ Tablespoon granulated sugar
• 1 egg yolk

METHOD:

1. Preheat the oven to 350^oF (325°F convection).
2. For the Crust:  Combine flour, graham crumbs, coconut, sugar, salt and lime zest in a medium-sized bowl.  Pour in the melted butter. Stir well to combine thoroughly.
3. Place the rings on a parchment-lined baking sheet. PASTRY CHEF TIP: Line the rings with a strip of parchment paper. This not only makes it easier to remove the cheesecakes from the rings, it also creates a clean edge around the mini cheesecake, and helps prevent the possibility of any cracking.
4. Press 2 tablespoons into bottoms of small ring molds. If you are using a 9” springform pan, line the sides of the pan with a strip of parchment and the bottom of the pan with a circle of parchment paper. Pour the crust into the bottom of the springform pan and press into the bottom and slightly up the sides of the pan.
5. Bake for 5 – 10 minutes until browned around edges.  Allow the crusts to cool.
6. For the Cheesecake Filling:  In a mixer with a paddle attachment, beat the cream cheese and the sugar until smooth and fluffy.  Add the flour and the salt.   Scrape the sides of the bowl and blend a little longer to a smooth consistency.
7. Add the raspberry puree, sour cream, lemon juice and vanilla.  Blend well (it should be lump- free).  Add the eggs, one at a time, and beat until very smooth.  PASTRY CHEF TIP: Strain the cheesecake mixture through a medium-meshed sieve to remove any lumps and achieve a silky texture. Using a scoop or spoon, portion the cheesecake custard into the cooled crusts.
8. For the Raspberry Swirl: Combine the ingredients together in a small bowl.  Drizzle this mixture over cheesecake and swirl or create a design.  For the hearts, put a drop of puree onto the cheesecake mixture and draw a toothpick from top to bottom to form a heart.
9. Bake the raspberry mini cheesecakes in the preheated oven for 15 – 20 minutes or until the centre of the mini cheesecake is set and still jiggles slightly.  Let the cheesecakes cool to room temperature.  Refrigerate and store in a well-sealed container for up to 5 days. (The 9” cake will take approximately 1 ½ hours to bake.)

TO SERVE: Serve the raspberry mini cheesecakes chilled.  Garnish as desired with a few fresh berries or fruit coulis.

NOTES: The raspberry mini cheesecakes freeze very well. Store in a well-sealed container for up to 3 months. To use, thaw overnight in the refrigerator.

Here is your visual step-by-step:

WHAT ELSE CAN I DO WITH THIS RECIPE?

• Try using any fruit puree for this recipe – peach is lovely 

You Might Also Enjoy These Urb’n’Spice Cheesecake Recipes:

White Chocolate Vanilla Bean Mini Cheesecakes

Double Chocolate Raspberry Cheesecake with Chocolate Pecan Crust

Lavender Rose Mini Cheesecakes

Raspberry Cream Cheese Coffeecakes

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

• Creaming
• Gluten-Free Flour Blends
• Parchment Paper
• Oven Temperature Accuracy
• Scoops for Portioning
• Vanilla, Vanilla Bean Paste
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If you try my recipe for Raspberry Mini Cheesecakes, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Paré-Watson

The Urbnspice Chef

 

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