Raspberry Crumble Mini Cheesecake – The BEST easy summer dessert! A layer of a graham cracker crust, creamy cheesecake, juicy, sticky, bubbly raspberries, and topped with a buttery crumble that’s baked to perfection.
I need to make a confession.
I look for any opportunity to make oat crumble. The combination of oats, brown sugar, and butter – all work together to make something sweet, crunchy, and totally delicious.
Okay, let’s discuss the layers here.
- Graham cracker crust layer, just how I like.
- Dreamy creamy cheesecake layer
- Juicy, sticky, bubbly, raspberry layer. Also can be blueberry! Also can be strawberry! Fresh or frozen! I am a big fan of the work-with-what’s-in-your-fridge approach.
- Buttery-oat-brown-sugar topping. Just the crumbs, sprinkled over top, to make this, you know, officially a crumble.
The secret to the best crumble topping
Most often when looking at the method for making crumble, you are asked to cut cold butter into the other crumble ingredients.
In this recipe, simply stir in melted butter. Not only is this quicker and less messy, but it also makes for a much better crumble topping.
I hope you love this delicious and easy recipe – be sure to give it a review below!
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Raspberry Crumble Mini Cheesecakes
Raspberry Crumble Mini Cheesecake - The BEST easy summer dessert! A layer of a graham cracker crust, creamy cheesecake, juicy, sticky, bubbly raspberries, and topped with a buttery crumble that’s baked to perfection.
Equipment
- Standard Muffin Pan
Ingredients
Crust
- 1 1/3 cups graham crackers
- 1/4 tsp cinnamon
- 2 1/2 Tbsp sugar
- 6 Tbsp butter melted
Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup quick oats
- 1/4 cup light-brown sugar + 2 Tbsp
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 cup butter melted
Cheesecake Filling
- 2 8 oz cream cheese softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 1/2 teaspoon vanilla or vanilla bean paste
Raspberry Filling
- 1/2 cup granulated sugar
- 2 cups fresh or frozen raspberries about 8oz
- 5 Tablespoons warm water
- 1 Tablespoon lemon juice optional but recommended for best flavor
- 3 Tablespoons cornstarch
Instructions
- Preheat oven to 350 degrees. Line 16-18 muffin cups with liners. In a mixing bowl combine graham cracker crumbs, cinnamon, melted butter and sugar together.
- Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon) Bake for 5 minutes. Remove from oven to cool.
- Meanwhile, combine the raspberries and sugar in a small saucepan over low-medium heat, for about 4 minutes. Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside and let it cool to room temperature before using.
- In a medium size mixing bowl, combine all ingredients for crumble topping. Cut the butter in with a pastry blender until the mixture is coarse, set aside.
- In the bowl of your electric mixer blend together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.
- Once well combined, pour on top of your mini graham cracker crusts, leaving room at the top for fruit and crumb.
- Carefully place raspberry mixture over the top, evenly covering mini cheesecakes. Finish by sprinkling a heaping tablespoon of the crumb over tops.
- Bake at 350 F for 25-30 minutes, until the crumble is lightly golden brown in color. Once it's done cooking, cool for 30 minutes, then refrigerate at least 4 hours or overnight.
Notes
NOTE:
It's really important that the cream cheese, sour cream, and eggs are at room temperature, otherwise, you'll end up with a clumpy batter!
