I first found this gem of a recipe over at Oh Sweet Basil this summer. She adapted it from a Martha Stewart recipe, and I’ve gone on to tweak it further. Since then, I’ve made these little suckers a handful of times with my additions here and there.
Given that this recipe has been an absolute hit with everyone who’s tasted it, I thought it was about time I shared the love. You’ll need the following items.
for the crust:
- 3 tablespoons sugar
- 2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup heavy cream (whipping cream)
- 1 1/4 cups cream cheese, room temperature (I prefer the Philadelphia sticks, or Liberte brand)
- 3/4 cup crème fraîche (you can pre-purchase, or make your own)
- touch of lemon or orange zest for added flavour
- 2/3 cup icing sugar
- 2 1/2 teaspoons cornstarch
- 3 tablespoons sugar
- 1/3 cup water
- 1 1/2 cups fresh raspberries (or frozen, but I’m a purist)
- fresh raspberries, for garnish
First up, the crust. Line a muffin tin with saran wrap, with a lot of slack to cover the cups themselves. In a small mixing bowl, stir the sugar, graham cracker crumbs and melted butter together until combined. When it’s fully combined, spread the crust mixture evenly among the cups, pressing the mix against the mould to form your “crust cup”. Once you’ve formed your moulds, put the tin in the freezer to set the forms.
For the filling, grab your electric mixer with whisk attachment and beat the daylights out of the cream until medium to firm peaks form, carefully place your whipped cream into another bowl, and then return your bowl to the mixer. Throw on your paddle attachment, and beat the cream cheese, creme fraîche, and icing sugar until fully combined. Now, fold in your whipping cream into your base mixture until smooth and combined. Scoop your filling into your now set moulds, and freeze until everything settles and firms up.
While these are in the freezer setting, get your raspberry sauce going. In a small saucepan, mix the cornstarch, sugar and water, and then add your 1.5 cups of raspberries and cook, stirring it steadily until everything comes to a boil. Once it boils, let it cook, while stirring for about another 2 minutes. Grab a medium or fine sieve and pour the sauce into a bowl to help separate the seeds. Let this all cool to room temperature.
Finally, gently remove your mini cheesecakes from the muffin tin, and drizzle with your raspberry sauce. Top them off with your left over fresh raspberries, and serve! You can prep this a day or two ahead of when you intend to serve, and I find that they preserve well in the freezer for a week or so.
I know this recipe sounds like a lot of work, but it really isn’t. Start to finish, I think I spend on average 40 minutes. It’s a sure fire hit, and you might find your diners reaching for a second without even noticing it!