Easy Mini Cheesecakes with Raspberry Compote
Easy Mini Cheesecakes with Raspberry Compote are made with a chocolate cookie crust, creamy vanilla cheesecake and topped with sweet and fresh raspberries.
Equipment
Ingredients
Mini Cheesecakes
- 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
Raspberry Compote
- 1 cup raspberries fresh or frozen, crushed
- 1 Tbsp white sugar
Instructions
- Preheat oven to 375 degrees.
- Using a food processor, pulse the cookies until fine.15 Oreos OR Kinnikinnick Gluten-Free Kini-Toos Chocolate Sandwich Creme Cookies (gluten-free option)
- Place the cookies in a bowl and combine with the melted butter.2 Tbsp butter
- Using a silicone muffin tin (or muffin liners in a metal muffin tin), divide the cookie mixture evenly and press firmly into the bottom of the tin.
- In a separate bowl, beat the cream cheese, eggs, whipping cream, sugar and vanilla extract until combined.16 oz cream cheese, 2 eggs, ½ cup heavy whipping cream, ½ cup white sugar, 1 Tbsp vanilla extract
- Divide the cream cheese mixture evenly into the muffin tins and bake for 20 minutes or until the center is almost set.
- While the mini cheesecakes are baking, combine the crushed raspberries and sugar to make the raspberry compote.1 cup raspberries, 1 Tbsp white sugar
- Once the centers of the cheesecakes are almost set, take them out of the oven and let cool for at least 15 minutes.
- Refrigerate before serving. When ready to serve, add the raspberry compote on top!
Notes
If you don’t have a food processor, just put the cookies in a bag and crush them - works the same!
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