Easy Mini Cheesecakes with Raspberry Compote
HB-13658 · Hand-built original · American
Individual cheesecakes on a chocolate sandwich-cookie crumb base, baked in a muffin tin and spooned over with a fresh raspberry compote.
AmericanDessert35 minServes 12246 kcalVegetarianGluten-freeRenal
Main ingredient: raspberry
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:12quantities adjust to match
Ingredients
- 15 Oreos OR Kinnikinnick Gluten-Free Kini-Toos Chocolate Sandwich Creme Cookies (gluten-free option)
- 2 Tbsp butter (melted)
- 16 oz cream cheese (softened)
- 2 eggs
- ½ cup heavy whipping cream
- ½ cup white sugar
- 1 Tbsp vanilla extract
- 1 cup raspberries (fresh or frozen, crushed)
- 1 Tbsp white sugar
Method
- Heat the oven to 375°F before starting the crumb bases.
- Pulse the chocolate sandwich cookies in a food processor until they form fine crumbs, then stir those crumbs together with the melted butter.
- Divide the buttery crumb mixture among the cups of a muffin tin and press it firmly into an even layer in the bottom of each cup.
- Beat the softened cream cheese with the eggs, heavy whipping cream, the ½ cup of sugar and the vanilla until the cheesecake batter is smooth and combined.
- Spoon the batter evenly over the crumb bases and bake the mini cheesecakes for about 20 minutes, until their centres are almost set.
- While the cheesecakes bake, stir the crushed raspberries with the tablespoon of sugar in a small bowl to make the compote.
- Cool the baked cheesecakes for at least 15 minutes, chill them in the refrigerator, and top each one with raspberry compote when serving.
Prep: 15 min · Cook: 20 min · Total: 35 min
Nutrition (per serving, where published)
246 kcalCalories
3.9 gProtein
14.4 gCarbs
19.4 gFat
11.4 gSaturates
0 gFibre
11.2 gSugars
149 mgSodium
86 mgCholesterol
104 mgPotassium
52 mgCalcium
0.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data