Perfect Mini Champagne Raspberry Cheesecakes
Elegant and easy mini cheesecakes infused with champagne and topped with fresh raspberries, perfect for special occasions and quick celebrations.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 45 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 5 tablespoons (70g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar (for crust)
- 16 oz (450g) cream cheese, softened
- ¾ cup (150g) granulated sugar (for filling)
- 2 large eggs, room temperature
- ½ cup (120ml) heavy cream
- ¼ cup (60ml) champagne or sparkling wine
- 1 teaspoon vanilla extract
- 1 cup (125g) fresh raspberries (for topping and garnish)
- Optional glaze:
- 2 tablespoons powdered sugar
- 2 tablespoons champagne
Instructions
- Preheat oven to 325°F (163°C). Line a 12-cup mini muffin pan with paper liners.
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until mixture resembles wet sand.
- Press about 1 tablespoon of crust mixture into each muffin cup to form an even layer. Bake for 5-7 minutes until lightly golden. Remove and cool slightly.
- In a large bowl, beat softened cream cheese with sugar until smooth, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in heavy cream, champagne, and vanilla extract gently until just combined.
- Spoon cheesecake batter evenly over crusts, filling each about ¾ full. Tap pan gently to release air bubbles.
- Place one fresh raspberry on top of each cheesecake.
- Bake at 325°F (163°C) for 15-18 minutes until edges are set but centers jiggle slightly.
- Cool to room temperature in pan, then refrigerate at least 3 hours or overnight to set.
- Optional: Whisk powdered sugar with champagne and drizzle over chilled cheesecakes before serving.
Notes
Use room temperature cream cheese and eggs for smooth batter. Avoid overmixing to prevent cracks. Press crust firmly for a compact base. Watch baking time carefully; centers should jiggle slightly. Chill cheesecakes at least 3 hours or overnight for best texture and flavor. Substitute gluten-free crumbs or dairy-free ingredients as needed. For non-alcoholic version, replace champagne with sparkling white grape juice or apple cider.
Nutrition
- Serving Size: One mini cheesecake
- Calories: 180
- Fat: 12
- Carbohydrates: 10
- Protein: 4
Keywords: mini cheesecakes, champagne cheesecake, raspberry dessert, elegant dessert, easy cheesecake, party dessert, mini desserts