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  1. Mini Raspberry Cheesecakes

Mini Raspberry Cheesecakes

04:00:00 12 servings, 1 cheesecake (43 g) each
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14 10 Reviews
Prep Time
Total Time

12 servings, 1 cheesecake (43 g) each

An individual cheesecake with raspberry topping and a shortbread crust? Yes, please!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Sprinkle cookie crumbs onto bottoms of 12 paper-lined muffin cups. Beat cream cheese spread, cottage cheese, sugar and vanilla in medium bowl with mixer until blended. Add sour cream and corn starch; mix well. Add egg; beat just until blended. Spoon into prepared pans.
  • Bake 30 min. or until centres are almost set. Cool completely. Refrigerate 3 hours.
  • Remove cheeesecakes from pan just before serving; remove and discard paper liners. Place cheesecakes on serving plate. Microwave jam in microwaveable bowl on HIGH 25 sec. or just until warmed. Spoon over cheesecakes.


For cheesecakes with a smoother texture, blend cottage cheese in blender until smooth before using as directed.

How to Crush Cookies

Place cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Roll a rolling pin across the bag until fine crumbs form.

Special Extra

Garnish with fresh raspberries just before serving.


  • 12 servings, 1 cheesecake (43 g) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1/2 Carbohydrates
  • 1/2 Meat & Alternatives
  • 1 Fats

Nutritional Information

Serving Size 12 servings, 1 cheesecake (43 g) each
Calories 100
% Daily Value
Total fat 5g
Saturated fat 3g
Cholesterol 35mg
Sodium 210mg
Carbohydrate 9g
Dietary fibre 0g
Sugars 7g
Protein 5g
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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