This post may contain Amazon or other affiliate links. Read my disclosure policy.
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.
Mini Baked Cheesecakes
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/low. Careful not to add too much air.
- Add in sugar, sour cream, yogurt, and vanilla. Mix till just smooth and lumps are mostly gone.
- Mix in eggs last so you don't over whip and cause cheesecake to rise too much. Helps prevent sinking.
- Bake for 8 minutes and turn off oven, let sit for 5 minutes in off oven. Crack oven open to cool them slowly for 10 minutes. Remove from oven and let them come to room temperature before cooling in fridge 20 minutes before removing from pans.
- Store in fridge and let chill at least 2 hours before serving. Best to wait overnight.
Raspberry Jelly Topping
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.
