Mini cakes are a fun way to serve dessert, especially when a small bite packs big flavor. These little treats are made with a homemade graham cracker crust and a cheesecake filling that’s naturally sweetened with coconut sugar. Topped with sweet and tart raspberry jam, every mouthful delivers the perfect balance of creamy and crumbly. Super simple to make, you can whip up a batch for Valentine’s Day – or any celebratory occasion!
Mini Raspberry Cheesecake Bites
- 32 oz. low-fat cream cheese
- 1 cup coconut sugar
- 3 eggs
- 1 tsp. vanilla extract
- 1/4 tsp. sea salt
Preheat oven to 325 degrees F.
In food processor, blend graham crackers into crumbs.
In mixing bowl, combine graham cracker crumbs, ghee, coconut sugar, maple syrup and cinnamon. Use hands to mix until well combined.
Line muffin pan with cupcake liners. Add 1 Tbsp. of graham cracker mixture to each cup. Top with another liner and press down firmly to create crust; remove liner.
Bake 5 minutes, then remove from oven to cool.
In large bowl, whip cream cheese using stand mixer or handheld mixer. Slowly add sugar, mixing until smooth.
Mix in eggs one by one, then vanilla extract and salt. Mix well.
Pour 2-1/2 tablespoons of cheesecake filling onto each crust. Tap pan to release air bubbles. (Air bubbles will rise to top. Pop them with a toothpick.)
Bake 20 minutes. Remove and let cool.
Top with raspberry jam. Refrigerate 4-6 hours. (Note: For best results, refrigerate overnight before serving.)