Meanwhile, make the filling:
In your mixer bowl, add cream cheese, sugar, eggs, vanilla extract, and beat until smooth and creamy.
Put about 2 ½ to 3 tablespoons of the cheese filling in each cup. Tap on counter a couple of times then bake for 20-22 minutes.
Take the pan out and wait until they are cooled down.
Make the raspberry preserve:
Combine all the ingredients in a small saucepan. Cook over medium heat stirring constantly until everything boils, reduce heat and simmer for another 2 minutes. Strain the sauce through a sieve to remove seeds if you would like. I usually stain only half the sauce as we love some seeds in the sauce.
Put one raspberry on top then place 2 teaspoons of the raspberry preserve on top.
Refrigerate for a couple of hours before serving.
- It is better to refrigerate the cheesecake for a couple of hours before serving.
- Use any cream cheese you like, full fat, low fat or even fat free.
- If you are not a raspberry fan, check out the variations section below.
- To store:
- These mini cheesecakes keeps well refrigerated for up to a week.
- Make ahead:
- Make these mini cheesecakes and refrigerate for a couple of days before topping and serving.
- Variations:
- You could eat them plain, serve with different fruits and jams, add chocolate chips.
- Any pie filling would work great as a topping.
- Serve with different sauces like caramel sauce, chocolate sauce, strawberry sauce… etc.
Calories: 163kcal | Carbohydrates: 25g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 316mg | Potassium: 171mg | Fiber: 2g | Sugar: 18g | Vitamin A: 133IU | Vitamin C: 7mg | Calcium: 150mg | Iron: 1mg
