Mini Raspberry Cheesecake Cakes 🍓💗

Ingredients

For the Crust

• 1 cup (120g) vanilla cookie crumbs

• 4 tbsp (60g) unsalted butter, melted

• 2 tbsp raspberry powder or crushed freeze-dried raspberries

For the Raspberry Cheesecake Filling

• 16 oz (450g) cream cheese, softened

• ½ cup (100g) granulated sugar

• 1 tsp vanilla extract

• 1 cup (120g) fresh raspberries

• ½ cup (120ml) heavy cream

• 2 tsp gelatin powder

• 3 tbsp cold water

For Decoration

• Fresh raspberries

• Whipped cream

• Edible flowers

• Freeze-dried raspberry crumbs

• Powdered sugar

Instructions

Step 1: Prepare the Crust

1. Mix cookie crumbs, raspberry powder, and melted butter.

2. Press into mini cheesecake molds or dessert rings.

3. Chill for 20 minutes.

Step 2: Make the Raspberry Puree

1. Blend raspberries until smooth.

2. Strain through a fine sieve to remove seeds.

3. Set aside.

Step 3: Bloom the Gelatin

1. Combine gelatin and cold water.

2. Let sit for 5 minutes.

3. Microwave for 10 seconds until dissolved.

Step 4: Make the Filling

1. Beat cream cheese, sugar, and vanilla until smooth.

2. Mix in raspberry puree.

3. Stir in dissolved gelatin.

4. Whip heavy cream to soft peaks.

5. Fold whipped cream into the raspberry mixture.

Step 5: Assemble

1. Fill molds over the prepared crust.

2. Smooth the tops.

3. Refrigerate for at least 4–6 hours or overnight.

Step 6: Decorate

1. Remove cheesecakes from molds.

2. Press freeze-dried raspberry crumbs around the sides.

3. Pipe small swirls of whipped cream on top.

4. Garnish with fresh raspberries and edible flowers.

5. Dust lightly with powdered sugar.

Tips

• Use gel food coloring if you want a brighter pink shade.

• Freeze-dried raspberries provide the best natural color and flavor.

• Chill overnight for clean slices and a firmer texture.

• Decorate just before serving for the freshest appearance.

Yield

• 6–8 mini cheesecakes

Prep Time

• 30 minutes

Chill Time

• 6 hours

Total Time

• About 6½ hours

Nutrition (Approximate Per Serving)

• Calories: 290

• Carbohydrates: 18g

• Protein: 4g

• Fat: 22g

• Sugar: 14g

These elegant Mini Raspberry Cheesecake Cakes feature a silky pink raspberry cheesecake filling, a buttery cookie crust, and a beautiful topping of fresh raspberries and delicate edible flowers—perfect for birthdays, bridal showers, Valentine's Day, or afternoon tea. 🌸🍓✨