Mini Raspberry Cheesecakes
8
Points®
Total time: 12 hr 50 min • Prep: 15 min • Cook: 35 min • Serves: 12 • Difficulty: Easy
These individual cheesecakes are fruity and creamy, and they are particularly delicious when fresh berries are in season. Since they need to refrigerate overnight, they are a wonderful make-ahead dessert option for parties. Our recipe incorporates Neufchâtel cheese (also labeled as 1/3-less-fat cream cheese), a soft French cheese that is commonly used as a lower fat alternative to full-fat cream cheese, to create a rich filling. Use any flavor jam and fruit that you like. Blueberries, strawberries, mixed berries, and mango all would make a great cheesecake. A little bit of the raspberry mixture on top is a pretty finish. Add a dollop of whipped cream to each mini cheesecake, if you like.
Ingredients
Chocolate wafer
18 item(s), about 4 oz
Unsalted butter
3 Tbsp, melted
Jam
⅔ cup(s), seedless raspberry
Raspberries
⅔ cup(s), fresh or frozen
Egg
1 large egg(s), at room temperature
Reduced fat cream cheese (neufchâtel)
6 oz, at room temperature
Instructions
1
Preheat oven to 375°F. Prepare a 12-hole muffin pan with paper liners.
2
Process wafers into fine crumbs using a food processor or blender (or place in a sealed plastic bag and smash by rolling them with a rolling pin).
3
In a small bowl, place cookie crumbs and melted butter; mix to thoroughly combine. Spoon 4 teaspoons cookie mixture into each prepared muffin hole; gently press down with back of a small spoon or other small flat object to form an even crust. Set aside in refrigerator.
4
Place jam and raspberries in a small saucepan over low heat; cook, stirring occasionally, until jam starts to melt and become liquidy, about 5 minutes, and then mash berries with a spoon.
5
In a small mixing bowl, using an electric mixer, beat egg until frothy. Beat in cheese in small additions.
6
Remove 1/4 cup jam mixture; set aside for garnish. Add remaining jam mixture to cheese mixture; beat on high until thoroughly blended.
7
Evenly fill each prepared muffin hole with 4 teaspoons cheese mixture. Bake until center sets and a knife inserted in center of a cake comes out clean, about 25 minutes.
8
Remove from oven and let cool slightly in pan; garnish each cheesecake with 1 teaspoon reserved jam mixture. Cool completely, cover and refrigerate for 12 hours for best results. Yields 1 cheesecake per serving.
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