🍓 Mini Raspberry Cheesecakes with Pistachios

Yield

6–8 mini cheesecakes

Time

Prep: 25 minutes
Bake: 20–25 minutes
Chill: 4+ hours

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I. INGREDIENTS

1️⃣ Crust

• 120 g (1 cup) graham cracker crumbs

• 50 g (3½ tablespoons) unsalted butter, melted

• 1 tablespoon sugar (optional)

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2️⃣ Cheesecake Filling

• 450 g (16 oz) cream cheese, room temperature

• 100 g (½ cup) sugar

• 2 large eggs, room temperature

• 120 ml (½ cup) heavy cream

• 60 g (¼ cup) sour cream

• 1 teaspoon vanilla extract

• Pinch of salt

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3️⃣ Raspberry Sauce (Coulis)

• 250 g (2 cups) raspberries (fresh or frozen)

• 60 g (¼ cup) sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch + 1 tablespoon water (optional for thicker sauce)

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4️⃣ Garnish

• Fresh raspberries

• 2–3 tablespoons crushed pistachios

• Mint leaves

• Powdered sugar (optional)

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II. INSTRUCTIONS

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🔴 STEP 1: Prepare the Crust

1. Preheat oven to 325°F (165°C).

2. Line a muffin tin with cupcake liners.

3. Mix graham crumbs, melted butter, and sugar.

4. Press 1–2 tablespoons into each liner.

5. Bake 5–7 minutes.

6. Cool while preparing filling.

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🔴 STEP 2: Make the Cheesecake Filling

⚠️ All ingredients must be room temperature.

1. Beat cream cheese on low speed until smooth.

2. Add sugar and mix gently.

3. Add eggs one at a time, mixing just until incorporated.

4. Add heavy cream, sour cream, vanilla, and salt.

5. Mix until smooth — do not overbeat.

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🔴 STEP 3: Bake

1. Divide filling evenly over crusts (almost to the top).

2. Bake 20–25 minutes until centers slightly jiggle.

3. Turn oven off, crack door open, cool 30 minutes inside.

4. Remove and cool completely.

5. Refrigerate at least 4 hours (overnight best).

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🔴 STEP 4: Make Raspberry Sauce

1. Combine raspberries, sugar, and lemon juice in saucepan.

2. Cook 5–7 minutes until berries break down.

3. Blend smooth (optional).

4. Strain seeds if desired.

5. Add cornstarch slurry if thicker sauce is preferred.

6. Cool completely.

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🔴 STEP 5: Decorate

1. Spoon raspberry sauce over each cheesecake.

2. Top with fresh raspberries.

3. Sprinkle crushed pistachios.

4. Add mint leaves.

5. Light dusting of powdered sugar if desired.

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III. HOW TO KNOW THEY’RE PERFECT

✔ Smooth, creamy texture
✔ No cracks
✔ Slight jiggle in center when baked
✔ Firm after chilling

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IV. PRO TIPS

✔ Do not overmix after adding eggs
✔ Bake in middle rack
✔ For ultra smooth texture, bake in a shallow water bath
✔ Use hot knife if removing paper liners

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V. STORAGE

Refrigerator: 4–5 days
Freezer: Up to 1 month (without toppings)