Mini Raspberry PHILLY Cheesecakes

Mini Raspberry PHILLY Cheesecakes

"Garnish with fresh raspberries just before serving and these mini desserts are sure to be a crowd pleaser at your next gathering."
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4 h servings 120 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F. Sprinkle biscuit crumbs evenly onto bottoms of a paper-lined mini cheesecake pan; set aside. Beat cream cheese, cottage cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Add sour cream and cornstarch; mix well. Add egg; beat just until blended. Spoon evenly into prepared muffin cups.
  2. Bake 30 min or until centres are almost set. Cool completely. Refrigerate at least 3 hours. Remove cheeesecakes from pan just before serving; discard paper liners. Place cheesecakes on serving plate.
  3. Microwave jam in microwaveable bowl on HIGH 25 sec. or just until warmed. Spoon over cheesecakes. Store leftovers in refrigerator.


Read all reviews 3
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Least positive

Delicious for the amount of calories, but not the best cheesecake I've ever had. They did freeze quite well.

not very flavorful... will probably never make again.

These were pretty good. I used 1 Tbsp oreo cookie crumbs instead of the cookies suggested, and added about 1/2 tsp lemon juice to the mix before putting it into the muffin cups. (Maybe a bit mor...

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