Mini raspberry cheesecakes

  • 1 cup of Graham cookie crumbs
  • 1 tbsp of brown sugar
  • 3 tbsp of butter
  • 2 packs of softened cream cheese
  • ½ cup of sugar
  • 2 eggs
  • 1 tsp of vanilla extract
  • 1 tbsp of lemon zest
  • ½ cup of crumbled Raspberry cheesecake cookie dough
  • Raspberry coulis:
  • 1 cup of frozen raspberries
  • 3 tbsp of maple syrup
  • 1 tbsp of lemon juice
  • Servings

    12 bites

  • Preparation time

    30 min

  • Refrigeration time

    2 hours

Step 1

Preheat the oven to 350 F. In a bowl mix the breadcrumbs with the brown sugar and the butter.

Step 2

Distribute the mixture in 12 mini molds and press well at the bottom, set aside.

Step 3

With an electric mixer, mix the cheese with the eggs, sugar, vanilla and zest until smooth.

Step 4

Spread the mixture into the pans over the crust and add the cookie dough pieces and bake for 20 minutes.

Step 5

Let cool for 1 hour before unmolding and refrigerating for at least 2 hours.

Step 6

Coulis preparation:

Put the raspberries, maple syrup and lemon juice in a bowl in the microwave for about 3 minutes.

Step 7

Put the mix in a sieve and press the mixture well over a bowl.

Step 8

Put the coulis to cool in the fridge.

Step 9

Drizzle coulis over cheesecakes and garnish with raspberries and cookie dough

Can be stored in the freezer

Buy, open and enjoy

No more complicated than that!

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