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Mini Raspberry Cheesecakes

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  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 10 servings 1x
  • Category: Dessert

Mini Raspberry Cheesecakes with a naturally pink-pastel color and a lovely light and fluffy texture. Heaven!

Ingredients

Scale

For the crust:

  • 1 cup (3,5 oz / 100g) Digestive biscuits (or graham crackers)
  • 1/3 cup (4 oz / 100g) unsweetened cocoa powder
  • 4 Tablespoons melted butter

For the filling:

  • 1 1/2 cup (6,5 oz / 200g) fresh raspberries + extra to decorate
  • 2 1/2 teaspoons agar agar powder (or gelatin) dissolved in 1/4 cup water
  • 1 cup (8 oz / 225g) cream cheese, softened
  • 1/2 cup (4,5 oz / 60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (28 oz / 120g) heavy whipping cream

Instructions

  1. Line a muffin pan with muffin paper cups. Grease them with melted butter or cooking spray.
  2. For the crust: pulse the biscuits (graham crackers or Digestive) in a food processor until finely crumbled. Combine with cocoa powder, and melted butter, and stir until heavenly moistened.
  3. Divide the texture between the 10 paper cups, about 1 1/2 tablespoons each. Set in the fridge to firm while making the filling.
  4. For the filling: place raspberries in a food processor and pulse until completely crushed. Strain it through a strainer to get rid of the seeds. Set aside.
  5. Pour dissolved agar agar (or gelatin) in a saucepan, bring to boil until dissolved, and remove the saucepan from the heat. Let cool for a couple of minutes.
  6. In a medium size bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until light and fluffy. Set aside.
  7. In a separate large bowl, beat heavy whipping cream until stiff peaks form. Add melted cooled agar agar (or gelatin) and mix to combine. Pour the cream cheese mixture, raspberry puree, and stir well.
  8. Take out the crust from the fridge, and fill the cups with the cheesecake filling. Place a raspberry on top of each one.
  9. Set in the fridge for about 2-3 hours to firm, or at least 45 minutes in the freezer. Serve with fresh raspberries and/or a raspberry coulis.

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