The mini cheesecake is intimidating for no reason. It’s just cream cheese, crushed biscuits, raspberries — not high-end pastry. Twenty minutes of prep, twenty minutes in the oven, and the fridge finishes the job for you.
Ingredients :
- Cream cheese (Philadelphia type) — This is the heart of the recipe. No substitutes here — the melting texture depends entirely on it. Take it out of the fridge 30 minutes before. If cold, it gets lumpy and resists mixing.
- Raspberries — Fresh if they are in season, frozen the rest of the time. Frozen ones work very well for baking — they even release more juice, which creates pretty pink swirls in the cream. Thaw and pat them dry slightly before incorporating.
- Graham crackers or Biscoff biscuits — Graham crackers provide a neutral, buttery base. Biscoff (speculoos) are spicier, with a cinnamon undertone that pairs really well with raspberries. Either one — both work perfectly.
- Eggs — They give structure to the cream without drying it out. The golden rule: do not overbeat after adding them. Too much incorporated air makes the cheesecake swell in the oven and crack as it cools.
