Mini raspberry cheesecakes
SmartPoints® value per serving
12 hr 50 min
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.
18 item(s), about 4 oz
3 Tbsp, melted
⅔ cup(s), seedless raspberry
⅔ cup(s), fresh or frozen
1 large egg(s), at room temperature
6 oz, at room temperature
- Preheat oven to 375°F. Prepare a 12-hole muffin pan with paper liners.
- 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).
- 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.
- 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.
- In a small mixing bowl, using an electric mixer, beat egg until frothy. Beat in cheese in small additions.
- Remove 1/4 cup jam mixture; set aside for garnish. Add remaining jam mixture to cheese mixture; beat on high until thoroughly blended.
- 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.
- 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.