Mini Raspberry Almond Cheesecakes

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Do you love cheesecake?

Then this recipe for mini cheesecakes is for you! Mini desserts are some of my favorites, so I am definitely excited about this recipe!

These Mini Raspberry Almond Cheesecakes are a unique spin on a classic dessert. They feature a cookie crust made with graham crackers and ground almonds and a creamy raspberry filling. These individual desserts are an easy, homemade bite size treat that will have everyone wanting more!
These Mini Raspberry Almond Cheesecakes are a unique spin on a classic dessert. They feature a cookie crust made with graham crackers and ground almonds and a creamy raspberry filling. These individual desserts are an easy, homemade bite size treat that will have everyone wanting more!

This recipe for Mini Raspberry Almond Cheesecakes was first published as a guest post, and I am now sharing it with you!

I love cheesecake at any time of year, but especially for summer. This recipe for Cheesecake Stuffed Banana Bread is also a dessert (or breakfast!) for any cheesecake lover!

I decided to put my spin on this dessert by making mini cheesecakes with a delicious raspberry flavor.

Almond and raspberries are a classic combination. Almonds are added to the crust by substituting half of the graham crackers for ground almonds.

Quick tip: It is best to use slivered or sliced almonds for the crust. Grind the almonds in a food processor, then measure ½ cup of these ground almonds.

Almond extract is also added to the cheesecake filling, giving the perfect subtle almond flavor.

Quick tip: For the graham cracker crumbs you can either grind graham crackers in a food processor or buy graham cracker crumbs at the grocery store.

Quick tip: This recipe will make a lot of crust, which gives each cheesecake a fairly thick crust. Start by pressing 1 tablespoon of the crust mixture into the cupcake liners. Add more mixture as needed until it is all used. For each cheesecake, I ended up using 1.5 to 2 tablespoons crust mixture.

The trick to adding the raspberry flavor while still maintaining the texture that we all love in cheesecake is to use freeze dried raspberries. They add the lovely color and flavor of raspberries while not altering the consistency of the cheesecake filling.

Quick tip: For the ground freeze-dried raspberries, place freeze dried raspberries in a food processor until they form a powder. Use 6 tablespoons of this powder in the cheesecake filling.

I have tried using raspberry jam, raspberry sauce, and raspberry puree all without success. I finally found that grinding freeze dried raspberries into powder is the perfect solution! Freeze dried fruit can be found at most grocery stores.

These mini cheesecakes are easy, handheld treats perfect for any summer barbecue or party. You will not be able to eat just one, I promise!

Looking for other summer dessert recipes? Then you have come to the right place! Here are a few of my favorites.

5 from 4 votes
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Mini Raspberry Almond Cheesecakes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

These Mini Raspberry Almond Cheesecakes are a unique spin on a classic dessert. They feature a cookie crust made with graham crackers and ground almonds and a creamy raspberry filling. These individual desserts are an easy, homemade treat that will have everyone wanting more!

Course: Dessert
Servings: 12
Ingredients
Crust
  • 1/2 cup ground almonds
  • 1/2 cup graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter , melted
Cheesecake Filling
  • 16 ounces cream cheese , room temperature
  • 2 large eggs , room temperature
  • 1/2 cup granulated sugar
  • 6 tablespoons ground freeze dried raspberries
  • 1/4 teaspoon almond extract
Garnish
  • Whipped cream
  • 12 fresh raspberries
Instructions
Crust
  1. Preheat the oven to 350°F. Line a muffin tin with 12 cupcake liners.

  2. In a small bowl mix the ground almonds, graham crackers crumbs, sugar, and melted butter. Press this mixture evenly into the cupcake liners.

Cheesecake Filling
  1. In the bowl of an electric mixer beat the cream cheese and granulated sugar. Add the eggs and almond extract. Beat until smooth. Add the ground freeze-dried raspberries and mix until incorporated. Evenly pour the cheesecake mixture into the cupcake liners.

  2. 2. Bake for 15-18 minutes or until the cheesecakes are almost set. Let the cheesecakes cool then garnish with whipped cream and fresh raspberries, as desired. Store cheesecakes in the refrigerator for 3-5 days.

Recipe Notes
  • It is best to use slivered or sliced almonds for the crust. Grind the almonds in a food processor, then measure ½ cup of these ground almonds.
  • For the graham cracker crumbs, you can either grind graham crackers in a food processor or buy graham cracker crumbs at the grocery store.
  • This recipe will make a lot of crust, which gives each cheesecake a fairly thick crust. Start by pressing 1 tablespoon of the crust mixture into the cupcake liners. Add more mixture as needed until it is all used. For each cheesecake, I ended up using 1.5 to 2 tablespoons crust mixture.
  • To obtain a smooth cheesecake filling it is crucial that both the cream cheese and eggs are at room temperature.
  • For the ground freeze-dried raspberries, place freeze dried raspberries in a food processor until they form a powder. Use 6 tablespoons of this powder in the cheesecake filling.
  • If your cheesecakes crack do not worry! This can easily be covered up by garnishing with whipped cream and fresh raspberries.

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79 thoughts on “Mini Raspberry Almond Cheesecakes

  1. I love any dessert that contains raspberries, but pair those with cheesecake and I’m in heaven! This sounds incredible and I can’t wait to give it a try!

    1. Thank you, cheesecake does have a special place in my heart as well! I would love to hear how you enjoy the recipe!

  2. I love mini desserts. They’re all for me, not for sharing lol! These look delicious and so refreshing. They’re great for a summer party!

  3. Yum! I love a good cheesecake, this looks delicious. Last time I made a cheesecake I don’t think I let everything get to room temperature, I’ll have to try that next time, thanks for the tips!

  4. These look absolutely delicious! I’m sure they’re a crowd pleaser for any group! Can’t wait to try them, (and your photos are phenomenal).

  5. raspberry in a cheesecake? WOW! I want to have one! I love cheesecake and I, even more, love it if it’s with berries like strawberry and blueberry and now raspberry! yay!

  6. I love your blog! And I love raspberries too. A dumb question, since I’m not familiar with them, where can I find freeze dried raspberries in my grocery store? Thanks.

    1. Thank you so much, I apologize for the delayed response. Regarding freeze dried raspberries you can get them at Trader Joe’s next to the dried fruit. In other stores I would check by the dried fruit or in the natural foods section. You can also order them online, although I know that is not nearly as convenient. I hope this helps 😉

    1. Thank you, enjoy! I would love to hear how you like the recipe! If you have any questions, do not hesitate to ask!

    1. Thank you! They are pretty quick to make! You do have to bring the eggs and cream cheese to room temperature but once you do that they don’t take long!

  7. These look and sound delicious. I love the thick crust and pink cheesecake. I’m not a fan of almonds but would love to try this and leave those out.

    1. Thank you! I am sure it would still be delicious without the almonds. Just omit the almond extract from the cheesecake filing and replace the ground almonds with graham crackers for the crust!

    1. Yes definitely! Just omit the almond extract from the cheesecake filing and replace the ground almonds with graham crackers for the crust. I would love to hear how you like the recipe 🙂

  8. They look so yummy! I will try and make them…..do you reckon I can use an alternative to dairy in this recipe or it wouldn’t work?

    1. You can easily make the crust dairy free by substituting vegan stick margarine (such as Earth Balance in the US) for the butter. For the cheesecake filling you could try using vegan cream cheese although since it usually comes in a tub and not a block, I am not sure if it will work. If you do try it I would love to hear how the recipe works with this substitution!

  9. Cheesecake is definitely my favourite type of cake/dessert. I really like the raspberry and almond inclusion as it’s not something that I would have thought of before. Yum!

  10. My weakness is cheesecake,I love cheesecake.I will be trying this,this weekend.Thanks for sharing

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