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Mini Cheesecakes with Raspberry Compote

Easy Mini Cheesecakes with Raspberry Compote

Jenna - Land of 10,000 Recipes
Easy Mini Cheesecakes with Raspberry Compote are made with a chocolate cookie crust, creamy vanilla cheesecake and topped with sweet and fresh raspberries.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes
Calories 307 kcal

Equipment

Silicone Muffin Tin
Muffin tin
Food Processor

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!
Nutrition Facts
Easy Mini Cheesecakes with Raspberry Compote
Amount per Serving
Calories
307
% Daily Value*
Fat
 
22
g
34
%
Cholesterol
 
82
mg
27
%
Sodium
 
205
mg
9
%
Potassium
 
122
mg
3
%
Carbohydrates
 
24
g
8
%
Fiber
 
1
g
4
%
Sugar
 
18
g
20
%
Protein
 
4
g
8
%
Vitamin A
 
755
IU
15
%
Vitamin C
 
3
mg
4
%
Calcium
 
54
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: cheesecake, dessert, desserts, gluten free, gluten free dessert, mini cheesecake, raspberry, raspberry compote, raspberry topping
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