Mini Raspberry Cheesecakes (Gluten-Free, Easy & Elegant)
There are days when baking feels like a necessity — a sweet pause in the busyness of life — and these Mini Raspberry Cheesecakes are just that. Quick to whip up, beautifully simple, and utterly satisfying, they’re the kind of treat that feels indulgent without the fuss.
Cheesecake, if I’m honest, used to terrify me. The idea of “cheese for dessert” seemed… wrong. As a kid, my cheese experience stopped at cheddar on toast, and I couldn’t imagine it sharing a plate with sugar and vanilla. It just didn’t compute! But one late night, after a long restaurant shift and an equally long craving for something sweet, cheesecake was all that was left in the kitchen. Hunger won, and I gave in — one bite later, I was converted for life.
Now, years later, cheesecake is one of my favourite things to bake, especially these mini versions. They’re delicate and creamy, with soft notes of vanilla and lemon, and a burst of tart raspberry in every bite. There’s no crust to fuss with, no water bath, and no complicated steps — just pure, creamy perfection in a paper cup.
These little cheesecakes are perfect for picnics in the sunshine, afternoon tea with friends, or simply a quiet moment with a cuppa and something sweet. They’re beautiful served as they are, but you can easily dress them up with a drizzle of white chocolate, a scattering of fresh berries, or even a little passionfruit syrup for a tangy twist.
Simple, elegant, and always delicious — this is the kind of baking that fills your kitchen with joy and your fridge with temptation.
Why You’ll Love These Mini Raspberry Cheesecakes
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Effortless & elegant – No crust, no fuss, just creamy perfection.
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Perfectly portioned – Great for parties, tea tables, and picnics.
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Customizable – Swap raspberries for blueberries, passionfruit, or even brandy-soaked raisins.
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Make ahead friendly – Chill overnight for the perfect texture and flavour.
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Naturally gluten-free – No flour or base needed, just pure cheesecake goodness.
There’s something truly special about a recipe that feels both effortless and elegant — and these Mini Raspberry Cheesecakes are exactly that. They capture the best parts of home baking: the creamy sweetness of cheesecake, the bright tang of raspberries, and the quiet joy that comes from creating something so simple yet so beautiful.
Whether you’re serving them at a weekend picnic, an afternoon tea, or simply sneaking one from the fridge after dinner, they never disappoint. They hold that perfect balance — rich but not heavy, sweet but still fresh, classic yet endlessly versatile.
I love how these little cheesecakes invite creativity, too. You can swap in your favourite fruits, swirl through a touch of lemon curd, or drizzle over melted white chocolate for an elegant finish. They’re forgiving, adaptable, and always a crowd-pleaser — the kind of bake that turns ordinary ingredients into something that feels a little magical.
And maybe that’s what baking is really about — those quiet, joyful moments that remind us how comforting it can be to slow down and make something from scratch. I hope these cheesecakes bring that same warmth to your kitchen.
If you try this recipe, I’d love to hear how they turned out! Do you have a favourite cheesecake flavour? Maybe something seasonal or completely unexpected? Let’s swap ideas — because sharing food stories is just as sweet as sharing the food itself. 💛
Mini Raspberry Cheesecake Recipe
Course: Dessert, Sweet Treats
Keywords: gluten free, cheesecake, raspberry, afternoon tea, baked cheesecake, dessert
Prep Time: 4 mins
Cook Time: 30 mins
Chill Time: 4 hrs
Servings: 12
Ingredients
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250 g cream cheese
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½ cup caster sugar
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1 egg + 1 egg yolk
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1½ tsp vanilla extract
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1 tsp finely zested lemon rind
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100 g sour cream
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Frozen raspberries
Instructions
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Preheat oven to 140°C (fan forced). Line a Texas muffin tin with 12 patty pans.
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In an electric mixer, beat cream cheese and sugar until smooth and creamy (about 4 minutes).
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Add the egg yolk, then the whole egg, mixing well after each addition.
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Stir in vanilla, lemon zest, and sour cream. Beat on low for 3 minutes.
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Spoon the batter into patty pans and top with a few frozen raspberries.
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Bake for 30 minutes, until set around the edges and slightly wobbly in the center.
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Allow to cool in the oven with the door slightly open, then refrigerate for 4 hours or overnight before serving.
Tips & Variations
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Raspberry swap: Use any berries you have on hand — blueberries, strawberries, or blackberries all work beautifully.
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Add a drizzle: Top with white chocolate, lemon glaze, or a passionfruit syrup for a sweet-tart contrast.
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Make it festive: Add a few drops of rosewater or crushed pistachios before baking for a Middle Eastern twist.
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Texture tip: Cheesecakes should have a gentle wobble in the center when done — they’ll firm up as they cool.
Serving & Storage
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To serve: Enjoy chilled, with a dusting of icing sugar or a drizzle of fruit syrup.
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To store: Keep in an airtight container in the refrigerator for up to 5 days.
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To freeze: Wrap individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.
FAQ
Q. Can I make these ahead of time?
Yes! They actually taste better the next day once fully chilled.
Q. Can I use fresh raspberries?
Absolutely. But frozen raspberries hold their shape better during baking.
Q. Why do my cheesecakes crack?
They may have baked a bit too long. Reduce oven temperature slightly or remove while the centers still have a light wobble.
Q. Can I make them dairy-free?
Try a plant-based cream cheese and coconut yogurt alternative — just note the flavor will be slightly tangier.
Q. Do I need to use a water bath?
No water bath needed for these mini cheesecakes — their small size ensures even cooking.
Mini Raspberry Cheesecakes
Ingredients
- 250 g cream cheese
- 1/2 cup Caster sugar
- 1 egg and 1 egg yolk
- 1 1/2 tsp Vanilla extract
- 1 tsp Zested Lemon rind
- 100 g sour cream
- Frozen Raspberries
Instructions
- Preheat oven to 140C (fan forced)
- Line 2 Texas muffin tin with patty pans
- In an electric mixer beat the cream cheese and sugar until thick and creamy and the sugar has dissolved, approx 4 mins.
- Add the egg yolk and beat in well. Then add the whole egg and mix well.
- Add the vanilla and lemon rind and sour cream mix on slowest speed for 3 minutes.
- Spoon the batter into the patty pans and top with the a few raspberries.
- Bake for 30 minutes or until they are set around the edge and have a slight wobble in the middle.
- Leave to cool in the oven with door slightly, then refrigerated for at least 4 hours or overnight.
Notes
- I usually use frozen raspberries in baking, they are far better at holding their structure. Don’t wait until they are thawed, add them whilst they are frozen.
If you loved this recipe try one of these
Passionfruit Baked Cheesecake
Little Roasted Beetroot Dark Chocolate Cakes
Pin for Later
Did You Make these?
If these Mini Raspberry Cheesecakes made your heart (and kitchen) a little happier, don’t forget to:
✨ Save this recipe on Pinterest so it’s easy to find for your next afternoon tea or sweet craving.
💬 Leave a comment below — I’d love to hear how your cheesecakes turned out or what flavour twist you tried!
📸 Tag your bakes — share your cozy creations on Instagram or Pinterest and tag me so I can see your beautiful cheesecakes.
Because baking is always better when it’s shared — whether it’s a recipe, a photo, or a little story from your kitchen. 🫶
