Mini Raspberry PHILLY Cheesecakes Recipe -
Mini Raspberry PHILLY Cheesecakes Recipe
  • READY IN 4 hr

Mini Raspberry PHILLY Cheesecakes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    4 hrs


  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.
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Reviews More Reviews

Aug 24, 2009

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

Nov 03, 2009

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


4 Ratings

Aug 24, 2009

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 more next time) I do not like a really heavy cheesecake, so these suited my taste. I will for sure make again.


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  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 200 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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