Mini Cheesecakes with Raspberry Sauce. These creamy mini cheesecakes have a buttery gingersnap cookie crust and a tangy raspberry sauce to offset the richness of the cheesecake. This Cheesecake with Raspberry Sauce is the perfect dessert for special occasions. This year I made a fancy Christmas dinner for my boyfriend and he LOVES cheesecake so I wanted to serve it for dessert.

They are in individual servings, they're easier to serve and clean up, and they make for better. Drizzle the cheesecakes with raspberry sauce and a place a few raspberries on the side of each serving. When ready to serve, remove the pan from Above: You can serve your mini cheesecakes any way you like. You can have Mini Cheesecakes with Raspberry Sauce using 13 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Mini Cheesecakes with Raspberry Sauce

1. You need of crust.
2. Prepare 2 cup of graham cracker crumbs.
3. Prepare 1/4 cup of butter.
4. It's 1/4 cup of sugar.
5. You need of filling.
6. You need 8 oz of cream cheese.
7. It's 1/3 cup of sugar.
8. Prepare 1 of egg.
9. Prepare 1 tsp of vanilla extract.
10. It's 1/4 tsp of almond extract.
11. You need of raspberry sauce.
12. It's 2 1/4 tbsp of raspberry preserves.
13. You need 3 tsp of water.

These mini cheesecakes are so decadent and incredibly easy to make! I add some of my homemade Raspberry Sauce, a little bit of whip cream and a fresh. This mini raspberry dessert is sure to impress everyone including yourself! Why cheesecake lovers need to try this raspberry mini cheesecake recipe Raspberry sauce is my favorite and this recipe lets those beautiful berries shine through.

Mini Cheesecakes with Raspberry Sauce step by step

1. use a rolling pin to crush graham crackers in a plastic bag..
2. preheat oven to 325°F.
3. spray 4, 7-ounce ramekins (I used CorningWare) with butter flavored cooking spray. Spray lightly and wipe down with a paper towel..
4. mix ingredients for crust together in a small bowl. Add 2-3 tablespoons of mixture to each of the ramekins and press firmly. (Note: you will not use all of the mixture.).
5. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and extracts; beat well..
6. Spoon batter into each cup, filling each 2/3 full. Wipe any drips or smudges from rim..
7. Bake 22 to 25 minutes or until centers are almost set..
8. While cheesecakes are cooking, add jam and water to small sauce pan over medium-low heat, stirring continuously until jam melts into smooth sauce..
9. Remove from heat, let cool and store until serving..
10. Cool on wire rack. Refrigerate 4 hours or overnight..
11. Drizzle with raspberry sauce and serve..

Serving this with NY Style cheesecake tomorrow. Used this as a drizzle for mini key lime pies and it was delicious!!!! Used lime juice instead of lemon. I did use a little more sugar than called for too. Press the raspberries through a fine sieve.