Why does it seem like all foods are better in mini form? Maybe it’s because mini foods feel more casual, personal, or are more guilt-free? Maybe they’re just stinking adorable and need no further explanation. These individual cheesecakes are little luxuries layered to perfection. They’re an excellent make-ahead dessert because they last days in the fridge. They’re also seasonally evergreen so there’s never a time they’re out of style.
What to Notice
- The crust should feel sandy and slightly damp, not dry or loose. If it doesn’t hold together when pressed, add a little more melted butter.
- The filling should be smooth and creamy before baking. Scrape the bowl well after adding each ingredient so everything gets incorporated well.
- The cheesecakes are ready when the edges look set and the centers still have a slight wobble. They’ll continue to settle as they cool, which keeps that signature texture creamy and velvety texture.
- You want a raspberry sauce that tastes bright, sweet and slightly tart. Adjust with a squeeze of lemon if it tastes flat, or a little sugar if it feels too sharp.
- The rum whipped cream should taste softly boozy, not overpowering. The final bite should feel creamy, tart, nutty, and just a little unexpected.
Servings: 12 Servings
Ingredients
For the Crust:
- 6 full sheets of graham crackers
- ¼ cup whole pistachios salted & roasted
- 1 Tablespoon granulated sugar
- 5 Tablespoons butter melted
For the Cheesecake:
- 1 brick full fat cream cheese softened
- ¼ cup granulated sugar
- ¼ cup full-fat sour cream at room temp
- 1 large egg at room temp
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest plus 1 teaspoon lemon juice
- Pinch of salt
For the Raspberry Sauce:
- 1- pint fresh raspberries
- ¼ cup strawberry jelly
For the Rum Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons Captain Morgan Spiced Rum
- ¼ cup granulated sugar
Instructions
- Heat the oven to 350 degrees. Line a 12-count muffin tin with 12 liners.
Make the Crust:
- Combine all crust ingredients in the bowl of a food processer until everything forms a sandy texture. Add 2 tablespoons of the mixture into each muffin liner and pack down gently. Bake for 5 minutes, then remove from the oven, but keep the oven on.
Make the Filling:
- Add your softened cream cheese and sugar to the bowl of a mixer fitted with a paddle attachment and beat until light. Add the sour cream, vanilla, lemon juice and zest, and the egg. Mix until combined. Add 2 tablespoons of the mixture to each liner. Use a rubber spatula to help get every last drop out of the mixer.
- Place a shallow bowl with about ½ cup of very warm water to the bottom rack of your oven. This will help keep the cheesecakes moist while baking.
- Place your cheesecakes on the middle rack of the oven and bake for about 14 minutes, or until the center has only a slight jiggle.
- Set the cheesecakes on a wire rack to come to cool, then cover with plastic wrap and refrigerate for at least 2 hours before topping.
Make the Raspberry Sauce:
- Combine raspberries and jelly in a small saucepan, stir to combine over medium-low heat until just warm.
Make the Rum Whipped Cream:
- Combine all whipped cream ingredients in a bowl and beat together with a whisk attachment, starting on low and working your way up to high until soft, but distinct peaks form.
Assemble:
- Once the cheesecakes have cooled, spoon some sauce and berries over each one and pipe a dollop of whipped cream over top. Sprinkle with chopped pistachios.
