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Raspberry Almond Mini Cheesecakes

VGVegetarian

By Danae

on May 12, 2014, Updated Jul 17, 2024

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Well the day has finally arrived, I am 30 years old today. Normally I’m a total birthday person. I love the food, desserts, cards, presents, and overall happy feelings that come with the day. This year however, I’m not so in to it. There is something about the number 30 that has me feeling old. Instead of going out and spending the day shopping for fun new clothes I feel like I should go check out the wrinkle creams. To help counteract these negative feelings about aging that I’m having I made one of my favorite kinds of dessert, cheesecake.

I decided to put all of my favorite flavors into the cheesecake; almond, raspberry, and of course top them with almond whipped cream. Since I love mini desserts, I made them in a mini cheesecake pan, if you don’t have this pan you can easily make them in a standard size muffin tin instead.

Before I share more about these super creamy and surprisingly healthier cheesecakes let me share how I spent my final weekend being young 29! My birthday weekend started Friday afternoon. My husband got off work a little early and we set out for a perfect 5 mile hike. There was a nice cloud cover which was great since the hike was very exposed and there wasn’t much shade. The views were great and you could see the green prairie fields for miles. Saturday I started my morning off with my usual long run and then that afternoon we loaded up our mountain bikes and headed out to Waterton Canyon where we did a 12 mile bike ride. The bike ride was supposed to actually happen yesterday, but once we saw snow in the forecast we switched things up (yes I said snow…in May). After the bike ride we were completely starved so we went out for pizza and then finished the night off with my favorite, frozen yogurt! Yesterday I woke up to snow, so I had to do my 12 mile run on the treadmill, which I am really not a fan of (can we say mind numbing). The snow kept up all day so we decided the best way to spend that kind of day was at the movie theater. We saw the new Spider Man movie which was pretty good and then came home and had BBQ chicken sandwiches for dinner. Then came my favorite part, these amazing Raspberry Almond Mini Cheesecakes!

I am so in love with these and since they use a combination of cream cheese and Greek yogurt, and they are mini, I can justify eating two…who am I kidding I ate three! The inspiration for these cheesecakes came from one of my favorite food bloggers, Georgia, over at The Comfort of Cooking. She has so many delicious recipes, check her out! Since I love almond flavored desserts so much I knew I had to change up the lemon and use almond instead. I also love raspberries so I made an easy raspberry sauce that I swirled into the cheesecake as well as drizzled on top of the almond whipped cream.

These Raspberry Almond Mini Cheesecakes look so impressive with the bright red from the raspberries against the white of the cheesecake. They taste as amazing as they look with the sweetness and almond flavor of the cheesecake combined with the slightly tart flavor of the raspberries. So while I’m wallowing in sadness about being old 30, I’ll help myself to another one of these perfect mini cheesecakes to help lift my mood and turn this day into a happier one!

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Raspberry Almond Mini Cheesecakes & My Birthday

By Danae

Prep: 23 minutes mins

Cook: 17 minutes mins

Inactive Time: 1 hour hr 50 minutes mins

Total: 2 hours hrs 30 minutes mins

Servings: 12 mini cheesecakes

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Super creamy, sweet, decadent mini cheesecakes that are lightened up with Greek yogurt. No one will ever know!

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Ingredients 

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For the Crust

• ▢ 8 whole graham crackers
• ▢ 1 T. melted butter
• ▢ 1 T. unsweetened applesauce

For the Cheesecake

• ▢ 8 oz package 1/3 less fat cream cheese softened
• ▢ 1/4 cup granulated sugar
• ▢ 1 t. almond extract
• ▢ 3/4 cup plain non fat Greek yogurt
• ▢ 2 egg whites
• ▢ 1 T. all purpose flour

For the Raspberry Sauce

• ▢ 1 pint fresh raspberries
• ▢ 1 1/2 T. granulated sugar
• ▢ 1/8 t. almond extract
• ▢ 2 T. water

For the Almond Whipped Cream

• ▢ 1 cup heavy whipping cream
• ▢ 2 T. powdered sugar
• ▢ 3/4 t. almond extract

Instructions 

For the Crust

• Preheat oven to 350 degrees and spray a 12 cup mini cheesecake pan with cooking spray or line a 12 cup muffin tin with paper liners.
• In a food processor pulse the graham crackers until they become crumbs.
• Add the melted butter and applesauce to the crumbs and pulse until they come together.
• Scoop about a tablespoon of the graham cracker crumbs into the bottom of each of the 12 cups.
• Use the bottom of a shot glass or the back of a spoon to press the crumbs tightly in the bottom of the cups.

To Make the Raspberry Sauce

• In a small saucepan over medium high heat add the raspberries, sugar, and water.
• Bring to a boil, mash the berries, and then reduce heat to medium low and let it simmer for 5-10 minutes until it has thickened and reduced.
• Stir in the almond extract off the heat.
• Strain the raspberries into a bowl so that all the seeds are removed.

To Make the Cheesecake Filling

• With an electric mixer combine the softened cream cheese, sugar, and almond extract with the paddle attachment.
• Beat them until they are fluffy.
• Add in the Greek yogurt, egg whites, and flour, and beat until smooth

Assembling the Cheesecakes

• Pour the cheesecake filling on top of the crust about 3/4 of the way to the top.
• Spoon 1/4 teaspoon of the raspberry sauce on top of the cheesecake.
• Use a toothpick to swirl the raspberry sauce into the cheesecake.
• Place the cheesecakes on the middle rack of the oven and bake at 350 degrees for 15-18 minutes or until the center is almost set.
• Remove the cheesecakes from the oven and let them come to room temperature before removing them from the pan and refrigerating them.
• Refrigerate the cheesecakes for at least a couple hours or overnight.

To Make the Almond Whipped Cream

• Using an electric mixer beat the whipping cream, powdered sugar, and almond extract until peaks form.
• Pipe or spoon the whipped cream on top of the mini cheesecakes just before serving.

Notes

If you don't like almond extract you can replace it with vanilla extract.

If you have extra raspberry sauce use the remainder to drizzle on top of the whipped cream.

Tried this? Leave a comment below!