Monday Morning Confessional: I had cheesecake for breakfast. Yep, it was a lovely mini cheesecake with raspberry sauce. Sorry not sorry. I hosted a bridal shower for my future daughter in law last night and never got around to having dessert, so decided to have it this morning with my coffee. It might be one of the best decisions I’ve ever made and what a great way to start the week!
I fell in love with these pretty little cheesecakes from
Spoonful of Flavor and decided they were perfect, all pink and pretty, to serve at a ladies only party. Of course, now that I’ve actually tasted them, I can think of many occasions where they should, and probably will, end up on the menu. They are delicious, cute and very easy to make, although I need to work on my drizzling skills. It only takes about fifteen or twenty minutes to assemble them but they do require at least thirty minutes chilling time. I made them the day before and added the raspberries and raspberry sauce before serving. Don’t skip the raspberry sauce which is the perfect blend of tart and sweet. My leftovers are going on ice cream or plain yogurt, yum!
I followed the Spoonful of Flavor recipe for the graham cracker crust and the raspberry sauce. Her original recipe calls for creme fraiche and heavy cream in addition to cream cheese which I’m sure is delicious, but I opted to make a filling with cream cheese and Greek yogurt and I was pretty happy with the results. Greek yogurt is more nutritious than cream and its easier to find in stores than creme fraiche.
Yogurt is an excellent source of calcium, potassium, protein, zinc, and vitamins B6 and B12. What distinguishes Greek yogurt is its thicker, creamier texture because the liquid whey is strained out. Also, it contains probiotic cultures and is lower in lactose and has twice the protein content of regular yogurts. It’s thick creamy texture is what makes it work in this recipe. Of course it wouldn’t be cheesecake without cream cheese, but hey, it’s dessert….
TIP: Make sure your yogurt is very thick. You can test it by sticking a spoon into to it. If the spoon stays up, you should get a good result. I don’t think regular yogurt would work very well in this recipe. You could end up with a filling that is more like pudding or custard than cheesecake. I recommend removing the graham cracker crusts from the plastic while still frozen to prevent crumbling, however, once the cheesecakes are assembled, you can store them in the refrigerator before serving.
NO BAKE MINI CHEESECAKES WITH RASPBERRY SAUCE
CRUST
3 tablespoons sugar
2 cups graham cracker crumbs (about 14 graham crackers)
1/2 cup (1 stick) unsalted butter, melted
FILLING
2 – 12 oz packages cream cheese, room temperature
1 cup plain Greek yogurt
1 Tbsn vanilla
2/3 cup sifted confectioners’ sugar
RASPBERRY SAUCE
2 1/2 teaspoons cornstarch
3 tablespoons sugar
1/3 cup water
12 ounces frozen raspberries, thawed
fresh raspberries, for garnish
- Line 12 muffin tins with plastic wrap
- If you are using graham cracker crumbs, combine them with the sugar and stir in melted butter. If you are using graham crackers, break them into smaller pieces and process in a food processor or blender into crumbs. Add sugar and melted butter and process on low until combined.
- Divide the graham cracker mixture among the prepared muffin tins. Using the back of a spoon, press mixture into bottom and sides, forming a small cup. Place in freezer to chill while preparing filling.
- Place cream cheese (at room temperature), yogurt, vanilla and sugar in a bowl or food processor and stir until well blended.
- Spoon or pipe about a quarter cup of the filling into each muffin tin. If you don’t have a piping tool, you can cut the corner off of a plastic baggie, fill it with cream cheese mixture and squeeze into cups.
- Cover and place in the freezer for at least 30 minutes or overnight.
- While the cheesecakes are chilling, prepare the raspberry sauce. In a small saucepan, combine the cornstarch, sugar and water. add the raspberries and cook over medium heat. stir constantly until the mixture boils.
- Once boiling, cook and stir for one additional minute.
- Carefully strain the sauce through a fine mesh sieve placed over a bowl to remove seeds. Cool to room temperature or chill in refrigerator until ready to serve.
- Remove cheesecakes from muffin tin by gently pulling up on the plastic wrap. remove from plastic.
- Place a raspberry on top of each cheesecake.
- Drizzle with raspberry sauce.
- Serve with extra raspberry sauce on the side.
No Bake Mini Cheesecakes with Raspberry Sauce
CRUST
3 tablespoons sugar
2 cups graham cracker crumbs (about 14 graham crackers)
1/2 cup (1 stick) unsalted butter, melted
FILLING
2 – 12 oz packages cream cheese, room temperature
1 cup plain Greek yogurt
1 Tbsn vanilla
2/3 cup sifted confectioners’ sugar
RASPBERRY SAUCE
2 1/2 teaspoons cornstarch
3 tablespoons sugar
1/3 cup water
12 ounces frozen raspberries, thawed
fresh raspberries, for garnish
- Line 12 muffin tins with plastic wrap
- If you are using graham cracker crumbs, combine them with the sugar and stir in melted butter. If you are using graham crackers, break them into smaller pieces and process in a food processor or blender into crumbs. Add sugar and melted butter and process on low until combined.
- Divide the graham cracker mixture among the prepared muffin tins. Using the back of a spoon, press mixture into bottom and sides, forming a small cup. Place in freezer to chill while preparing filling.
- Place cream cheese (at room temperature), yogurt, vanilla and sugar in a bowl or food processor and stir until well blended.
- Spoon or pipe about a quarter cup of the filling into each muffin tin. If you don’t have a piping tool, you can cut the corner off of a plastic baggie, fill it with cream cheese mixture and squeeze into cups. Cover and place in the freezer for at least 30 minutes.
- While the cheesecakes are chilling, prepare the raspberry sauce. In a small saucepan, combine the cornstarch, sugar and water. add the raspberries and cook over medium heat. stir constantly until the mixture boils.
- Once boiling, cook and stir for one additional minute.
- Carefully strain the sauce through a fine mesh sieve placed over a bowl to remove seeds. Cool to room temperature or chill in refrigerator until ready to serve.
- Remove cheesecakes from muffin tin by gently pulling up on the plastic wrap. remove from plastic and drizzle with raspberry sauce. garnish with fresh raspberries, as desired.
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