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Mini Raspberry Cheesecakes

Photo: Jennifer Causey
Active time 43 mins
Total time 1 hr, 33 mins
Yield

Serves 12 (serving size: 1 cheesecake)

We had the greatest success using a pan with 2 1/2-ounce cups, such as Chicago Metallic's 12-Well Mini Cheesecake Pan ($25, chicagometallicbakeware.com). This pan has removable bottoms (similar to a tart pan) so that you simply push each cheesecake up to remove it. You can also bake them in a standard muffin tin; line it with foil liners for easier removal.

Ingredients

Crust:

  • 3 ounces whole-wheat pastry flour (about 3/4 cup)
  • 2 tablespoons powdered sugar
  • 1 1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 3 tablespoons butter, softened
  • 1 tablespoon canola oil
  • 1 tablespoon brown sugar
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon vanilla extract
  • Cooking spray

Filling:

  • 1/2 cup granulated sugar
  • 8 ounces 1/3-less-fat cream cheese, softened
  • 4 ounces fat-free cream cheese, softened
  • 3/4 cup light sour cream
  • 1 teaspoon vanilla extract
  • Dash of salt
  • 2 large eggs
  • 2 teaspoons cake flour

Topping:

  • 5 cups fresh raspberries, divided
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Mint leaves (optional)

Nutrition Information

  • calories 258
  • fat 10.8 g
  • satfat 5.2 g
  • monofat 2.9 g
  • polyfat 1 g
  • protein 7 g
  • carbohydrate 36 g
  • fiber 4 g
  • cholesterol 59 mg
  • iron 1 mg
  • sodium 195 mg
  • calcium 106 mg
  • sugars 24 g
  • Est. Added Sugars 19 g

How to Make It

  1. Preheat oven to 325°F.

  2. To prepare crust, weigh or lightly spoon pastry flour into a dry measuring cup; level with a knife. Combine pastry flour, powdered sugar, 1 1/2 tablespoons cornstarch, and 1/8 teaspoon salt; whisk.

  3. Place butter, oil, brown sugar, lemon rind, and 1/2 teaspoon vanilla in a medium bowl; beat with a whisk until well blended. Add flour mixture; whisk just until combined. Mixture will look like damp, coarse sand.

  4. Coat a straight-sided mini cheesecake pan with 12 (2 1/2-ounce) cups with cooking spray. Scoop 1 packed tablespoon dough into each well; gently press to form a flat surface on the bottom. Bake until set and lightly golden brown, 10 to 12 minutes. Remove from oven; cool 20 minutes.

  5. To prepare filling, combine 1/2 cup granulated sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in sour cream, 1 teaspoon vanilla, and dash of salt. Add eggs, 1 at a time, beating well after each addition. Add cake flour; blend well. Spoon mixture over crust, filling to the top of each well. Bake 20 minutes or just until set and slightly puffed.

  6. To prepare topping, place 4 cups raspberries in a food processor; process until smooth. Strain berry puree through a fine sieve, pressing to extract as much juice and puree as possible. Discard seeds. Combine puree with 1/2 cup granulated sugar in a saucepan over medium-high; bring to a low boil, stirring to dissolve sugar. Cook, stirring often, for 2 to 3 minutes. Combine 1 tablespoon cornstarch and 1 tablespoon water, stirring until smooth. Whisk cornstarch mixture into berry mixture, stirring constantly until beginning to thicken, about 1 minute. Remove from heat. Cool 20 minutes.

  7. Remove cheesecakes from pan. Top each cheesecake with 1 1/2 tablespoons berry syrup, 3 raspberries, and mint leaves, if desired.