Mini Cheesecakes with Gingersnap Crust and Raspberry Sauce
These creamy mini cheesecakes have a buttery gingersnap cookie crust and a tangy raspberry sauce to offset the richness of the cheesecake. It’s a great make-ahead dessert!
When I see mini cheesecake pans at the store, I always laugh to myself a bit because it just seems so silly.
There are already too many kitchen items available and not enough room in the average kitchen (or at least, there’s not enough space in my kitchen).
I make my mini cheesecakes by baking off an 8×8 square pan (no leaky springform pans to deal with) and using a cutter to cut the cheesecakes out.
And as you can see, they come out pretty darned gorgeous.
I also have a hard time deciding whether to do a chocolate ganache or raspberry sauce when I make these, but given the richness of cheesecake, the raspberry sauce usually wins.
Here’s how to make these cheesecakes:
For the crust, mix together the ground gingersnap cookies and melted butter, then press it out into an 8×8 pan.
For the filling, start by beating together the cream cheese and sugar until combined.
Add the eggs, milk, sour cream, and vanilla, and flour.
Pour the filling into the crust and bake in a water bath.
Refrigerate the cheesecake and start cutting out circles with a biscuit cutter.
Use your fingers to gently push the cheesecakes out onto a platter.
Serve with the raspberry sauce.
Mini Cheesecakes with Gingersnap Crust and Raspberry Sauce
- 1 cup ground gingersnap cookies
- 3 tbsp unsalted butter melted
- 2 8 oz packages cream cheese at room temperature
- 3/4 cup sugar
- 2 eggs
- 1/4 cup milk
- 1/2 cup sour cream
- 1.5 tsp vanilla extract
- 2 tbsp flour
For the raspberry sauce:
- 1.5 cups raspberries fresh or frozen
- 2 tbsp sugar
- 1.5 tsp lemon juice
- Preheat the oven to 350 degrees F. Line an 8×8 pan with parchment paper.
- Mix together the ground gingersnap cookies and melted butter, then press it out into the 8×8 pan.
- Using a mixer (or if you used a food processor to grind up the gingersnaps, just wipe that out and mix in the food processor), beat together the cream cheese and sugar until combined, and don’t mix any more than you need to since that will incorporate unwanted air bubbles into the cheesecake.
- Add the eggs, milk, sour cream, and vanilla, and mix until combined. Add the flour, then mix until it is distributed.
- Pour the filling into your pressed out crust, and drop the pan flat on your countertop a few times to try to get a few air bubbles out of the batter. Place the 8×8 pan in a larger 9×13 dish and fill the dish halfway up the sides of the cheesecake pan with boiling water. Bake the cheesecake for 50 minutes, until the cheesecake is jiggly but still set. Turn the oven off, and leave the cheesecake in the oven with the door cracked open until the oven has cooled to room temperature (this helps the cheesecake come down to temperature slowly, which prevents cracking).
- Remove the cheesecake from the water bath and place in the refrigerator until completely chilled.
- Then use a biscuit cutter to cut out your mini cheesecakes. Use your fingers to gently push the cheesecakes out onto a platter.
- To make the raspberry sauce, combine all ingredients in a saucepan over high heat and cook, stirring constantly, for 5 minutes. Strain the seeds out if desired.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
37 Comments on “Mini Cheesecakes with Gingersnap Crust and Raspberry Sauce”
I’ve made this recipe several times, and it’s not only easy . . . it’s a real cloud pleaser! It looks festive enough for a fancy dinner party!
These are so pretty! What size cutter did you use to get 16 and do you spray them with non-stick spray before cutting them out?
Can wait to try this! Can I use store bought graham crumbs instead of the crumbled gingersnaps?
Do you think you could push them out if the cheesecake was crust-less? I want to stack it on another piece of cake to make a tiered effect.
Hi Julia, definitely. That won’t affect your ability to push the cheesecake out of the cutters.
Beautiful idea…….Approx how many mini’s did you get from the recipe?
Hi Maryanne, it’s an 8×8 square pan, so it depends on the size you’re cutting, but I usually get about 16.
This cheesecake is to die for.
Do you think I could freeze this cheese cake recipe.?
How far ahead can these be prepared? And can they be refrigerated for a few days maybe adding the raspberry topping the day i will us them. these look beautiful..thinking of christmas but would like to prepared a couple of days ahead.
This looks so easy and delicious! Dying to try this but the recipe does not say how many mini cheesecakes this makes…can you please publish that?
Hi Nadine, it depends on the size you cut them, but it makes one 8×8 pan. I usually cut about 16 from that, but it can be more or less depending on size.
I am a new member of your mailing list! Found you on pinterest and just love your site! I was wondering about where you got your biscuit cutter. The ones I have found are just too short to push down into this tall of a dessert. Thanks!
Hi Sandra, welcome! Hope you enjoy the recipes. I got the biscuit cutters at a kitchen store in Chelsea Market in NYC, but you could probably find them online. They are made by Ateco, and it was a tin of 9 cutters of increasing size.
I live in the Netherlands and the cutters I can buy here are too short to make these mini cheesecakes. I have searched online for this tin of 9 cutters of increasing size, but have not found them yet. Could you perhaps post a link to a site that sells these cutters? Thanks in advance.
(How tall is the cutter you use for these mini cheesecakes?)
Hi Elys, I did a search for “tall round cutters” online and some turned up that look very tall, specifically Ateco! Ateco is the same brand I have as well.
Hi Joanne, just wondering why do some cheesecake calls for flour, some are not. Others require sour cream, others are just basically cream cheese, sugar, eggs & vanilla. Thank you in advance!
This is a wonderful recipe, another great idea I use when making mini cheescakes is just use a muffin pan. Line the pan with parchment paper just like you would the 8×9 pan, I found this to be useful when I don’t have the time to cut the cheescakes out, although then you don’t have the leftover cheesecake to eat when you are done cutting them out. 😉 Happy Baking!
HAHA! yes, I always like to eat the leftover cheesecake from cutting. Thanks for sharing your tip =)
I’m making this right now and I was wondering how long does the cheesecake chill in the fridge? and how long after till I can serve it?
Rez, it depends on how cold your fridge is but it should only be a couple of hours. You can technically eat the cheesecake right out of the oven but the texture won’t be right, it will firm and set up in the refrigerator. It can be served whenever the cheesecake is cold. Enjoy it!
Elegance in presentation. Well done.