Hoffman Media


Miniature Raspberry Cheesecakes

Miniature Raspberry Cheesecakes Recipe

1/2 cup unsalted butter, softened
1 1/2 cups confectioners’ sugar, divided
1/2 cup all-purpose flour
3 large eggs, room temperature, divided
1 cup finely crushed thin salted pretzels
1/2 cup finely chopped pistachios
2 (8-ounce) packages cream cheese, softened
1/3 cup sour cream
1/2 teaspoon vanilla extract
1 1/2 cups fresh raspberries
3 cups frozen nondairy whipped topping, thawed
2 teaspoons raspberry-flavored powdered gelatin
Garnish: fresh raspberries and small mint sprigs

• In a medium bowl and using an electric mixer at medium-high
speed, beat butter and 3/4 cup confectioners’ sugar until light and
fluffy, approximately 4 minutes. Add flour and 1 egg, beating
until mixture is smooth. Add pretzels and pistachios, mixing
until combined. Shape dough into a disk, wrap in plastic wrap,
and refrigerate for 2 hours.
• Preheat oven to 350°.
• Divide cold dough evenly among 12 (2 1/2-inch) square miniature
cheesecake pans, firmly pressing into bottoms. Bake until edges
just begin to brown, 10 to 12 minutes. Cool completely.
• Reduce oven temperature to 325°.
• In a medium bowl and using an electric mixer at medium-high
speed, beat cream cheese and remaining 3/4 cup confectioners’
sugar until creamy, approximately 4 minutes. Add remaining 2
eggs, sour cream, and vanilla extract, beating to combine. Gently
fold in raspberries. Divide batter evenly among prepared crusts.
• Bake until set, 18 to 23 minutes. Cool cheesecakes in pans on a
wire rack.
• Refrigerate cheesecakes in pans for 2 hours. Carefully remove
cheesecakes from pans. Cut each in half diagonally.
• In a medium bowl, gently fold together whipped topping and
gelatin until mixture is well combined. Place a small dollop of
whipped topping mixture onto each cheesecake.
• Garnish each with a fresh raspberry and a small sprig of mint.

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