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Mini Raspberry Cheesecakes with Nilla Wafer Crust

Course Dessert
Cuisine Baking
Keyword cheesecake, mini-dessert
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings 20 cheesecakes
Calories 235kcal

Ingredients

Crust

  • 28 Nilla wafers
  • 3 Tbsp sugar
  • 1/4 cup butter melted
  • 1 1/2 tsp vanilla

Cheesecake Filling

  • 24 oz packages of cream cheese softened
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/4 tsp nutmeg
  • 3 eggs
  • 1 1/2 Tbsp fresh lemon juice

Raspberry Compote Topping

  • 1 1/2 cups frozen raspberries
  • 1 Tbsp corn starch
  • 2 Tbsp fresh lemon juice
  • 1/4 tsp lemon zest
  • 1/8 cup sugar
  • 1/8 cup brown sugar

Decoration

  • 20 fresh raspberries

Instructions

Crust Instructions

  • Prepare regular-sized muffin tins by lining them with a cupcake liner.
  • Preheat oven to 325.
  • Put 28 Nilla wafers in a food processor or crush them fine.
  • Add 1 cup sugar, 1/4 cup melted butter, and 1 1/2 tsp vanilla. Stir until combined.
  • Take heaping tablespoons full of crust and put them in the bottom of lined, regular-sized muffin tins. I used a measuring cup to press the crust into the muffin tin layer, but you can use a tamper.

Cheesecake Filling Instructions

  • In a large bowl, combine all filling ingredients (24 oz cream cheese, 1 cup sugar, 1 tsp vanilla, 1/4 tsp nutmeg, 1 1/2 Tbsp fresh lemon juice, and 3 eggs).
  • Combine all ingredients on medium speed, scraping the inside of the bowl until completely combined.
  • Pour mixture on top of Nilla Wafer crust, filling the muffin tins 2/3 of the way full.
  • Bake these at 325 for 18-23 minutes, until set. Set means that the edges puff a bit, and the center is a little jiggly.
  • Let cool completely.

Raspberry Compote Instructions

  • While cheesecakes are baking and cooling, in a small saucepan, bring all the ingredients (1 1/2 cups frozen raspberries, 1 Tbsp corn starch, 2 Tbsp fresh lemon juice, 1/4 tsp lemon zest, 1/8 cup sugar, and 1/8 cup brown sugar) to a boil over medium-high heat, stirring until thickened. Raspberries will break down as they cook. This process tends to take 12-20 minutes.
  • Optional: You can strain the raspberry compote if you prefer no seeds, but I don't mind the texture, so I leave them in.
  • Let cool before adding a small spoonful to the top of the cheesecake.
  • Add one raspberry to the top of each cheesecake.