Perfect Mini Champagne Raspberry Cheesecakes
Elegant and easy mini cheesecakes with a subtle sparkle of champagne and fresh raspberry topping, perfect for parties and special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 24 mini cheesecakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs (about 100g)
- 3 tablespoons unsalted butter, melted (about 42g)
- 2 tablespoons granulated sugar
- 16 ounces (450g) cream cheese, softened
- 1/2 cup granulated sugar (100g)
- 2 large eggs, room temperature
- 1/4 cup champagne (60ml)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (120ml)
- 1 cup fresh raspberries (about 125g)
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 325°F (160°C). Line a 24-cup mini muffin pan with paper or silicone liners.
- In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until crumbs are evenly moistened.
- Spoon about 1 teaspoon of crust mixture into each liner and press firmly to form a solid base.
- Bake crusts for 5-7 minutes until lightly golden. Remove and let cool slightly.
- In a large bowl, beat softened cream cheese with sugar until smooth and creamy (2-3 minutes).
- Add eggs one at a time, mixing gently after each to avoid overmixing.
- Slowly fold in champagne and vanilla extract gently to keep mixture light.
- Add sour cream and mix until just combined, avoiding overmixing.
- Fill each crust-lined cup about 3/4 full with cheesecake batter and smooth tops.
- Bake mini cheesecakes at 325°F (160°C) for 18-22 minutes until edges are set but centers jiggle slightly.
- Remove from oven and cool on wire rack for 15 minutes, then chill in refrigerator for at least 2 hours or overnight.
- Just before serving, toss fresh raspberries with powdered sugar and lemon juice; let sit for 5 minutes to macerate.
- Spoon raspberry topping over each cheesecake and serve chilled or slightly off-cold.
Notes
Use softened cream cheese and room temperature eggs for smooth batter. Fold champagne gently to retain effervescence. Avoid overmixing to prevent cracks. A water bath can help maintain moisture and prevent cracking. Chill cheesecakes well for best texture and flavor. Silicone liners ease removal.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 14
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 1
- Protein: 4
Keywords: mini cheesecakes, champagne cheesecake, raspberry dessert, party dessert, elegant dessert, bite-sized cheesecake, easy cheesecake recipe