Mini Baked Cheesecake and Raspberry Jam Topping

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To bake or not bake the cheesecake? That is the question. If you ask me? I love baked cheesecake, it has an awesome texture that the fridge cheesecakes just cannot reproduce. Plus the eggs really add some richness to it.

Adding a tart fruit topping helps balance all that sweet cream cheese goodness. Plus it looks pretty too! Don’t get me wrong… I’d still eat an ugly cheesecake. Equal opportunity over here.

I made 2 different types of mini cheesecakes this time, but the recipe was the same. I really just wanted to have an excuse to use my new mini tart pans 🙂 The rest I used a mini cheesecake pan.

The raspberry jam topping isn’t very hard to make, it’s more like a thick sauce. You can use frozen or fresh berries. I used a mix of both for this one, sometimes those fresh berries can be a bit expensive!

Top these little cakes off with some homemade whipped cream and fresh raspberries. If you wanna get real fancy—dip those raspberries in some chocolate.

Print Recipe

Mini Baked Cheesecakes

Author: Katie

Ingredients

CRUST

• 1 ¾ cup graham cracker crumbs
• ⅓ cup melted butter
• ¼ cup sugar

CHEESECAKE

• 3 pkgs (8oz each cream cheese softened)
• ½ cup sour cream
• ½ cup plain greek yogurt or just more sour cream
• 2 tsp vanilla
• 3 large eggs
• 1 cup sugar

Instructions

• Preheat oven to 350F.

CRUST

• In a large bowl melt butter. Add graham cracker crumbs and ¼ cup sugar. Mix well and smash up any sugar clumps.
• Smash crust down in mini cheesecake pans or tartlet forms.
• Bake crust 5 minutes.

CHEESECAKE

• Place softened cream cheese in mixer bowl. Use paddle attachment. Start whipping on medium.
• Add in sugar, sour cream, yogurt, eggs, and vanilla. Mix till smooth and airy.
• Bake for 13-15 minutes. Cool in fridge 20 minutes before removing from pans.
• Store in fridge and let chill at least 2 hours before serving.

Print Recipe

Raspberry Jelly Topping

Servings: 2 cups

Author: Katie

Ingredients

• 2 cups frozen or fresh raspberries
• 1 cup water
• 1 tbsp water
• ⅓ cup sugar
• 1 tbsp cornstarch

Instructions

• In a medium saucepan cook 1 cup of water, sugar, and berries. Let boil for 5 minutes.
• Smash up the berries.
• Press through a sieve and return to pot on medium heat.
• Mix 1 tbsp of water with the cornstarch.
• Add cornstarch slurry to berry liquid to thicken. Let cook till coats spoon.
• Let cool and store in fridge.

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