By

Wendy Stoltz / Last Modified On January 27, 2026

These mini raspberry cheesecakes are the perfect treat for Spring with a creamy cheesecake filling with pops of fresh raspberries. You'll love making these for Valentine's Day, Mother's Day, and Easter.

The Best Mini Raspberry Cheesecake Recipe

Cheesecake was always a dessert that was strictly off limits for me. After being told how tricky it can be, I just never made the effort to try it. I do to this day feel the regret for that decision, and I am making up for it with my son in tow.

We absolutely love cheesecake, and these raspberry cheesecakes are a favorite. The nice thing about cheesecake is that once you have a good base, it is nice to add different fillings.

A personal favorite during fall is these Gluten-Free Pumpkin Cheesecake Bites. Are you enjoying the pistachio craze at the moment? These Gluten-Free Pistachio Cheesecake Bites are really good to try too!

Why You’ll Love This Mini Raspberry Cheesecake Recipe

Easy to make - If you have never made cheesecake before, let this be your first. It is simple and easy to make.

Perfect individual dessert - These mini cheesecakes are perfect as dessert. Especially in the warmer months, they are in individual portions so everyone can get one, and there's minimal mess and cleanup.

Perfect for special occasions - Cheesecake is such a treat to share on a special occasion or during special holidays.

Ingredients In Gluten-Free Raspberry Cheesecake

These raspberry mini cheesecakes need only a few ingredients, which you would probably have on hand.

For the crust:

• Biscuit - We've used crushed gluten-free gingersnaps. You can also use gluten-free graham cracker crumbs, gluten-free oreo cookies or another neutral gluten-free biscuit as a base. You can even make your own Homemade Gluten-Free Graham Crackers.
• Sugar - Granulated white sugar has been used.
• Unsalted Butter - We've used unsalted melted butter to set the cookie crust.

For the cheesecake filling:

• Raspberry puree - Fresh, Refrigerated, or Frozen: Does it Really Matter? No it doesn't and we've used both. You can make a bit more if you like to add extra on top when serving. You can use a fine mesh strainer to remove the seeds from fresh raspberries together with the back of a spoon. It works really well.
• Regular Cream cheese - Use cream cheese that is at room temperature. Try to use full-fat cream cheese. We avoid using reduced or whipped cream cheese.
• Sugar - Use granulated sugar. This helps the batter set.
• Eggs - The eggs form the filling's structure.
• Gluten-free vanilla extract - I use a good quality extract as it makes all the difference.

Equipment Needed

So here is a few suggested items, but you can always improvise.

• A food processor - It is the easiest way to make the crust nice and smooth. But with that being said, it is not the only way. You can use a rolling pin or a can of food from your pantry and break the biscuits up.
• A whisk and mixing bowls - These are used to make the tasty filling.
• 12-hole mini cheesecake pan - A cupcake or muffin tin with a muffin liner in each muffin cup works just as well.
• Spatula and cooling rack - Use a spatula to remove the cheesecake bites from the pan. Cool them further on a wire rack for cooling.

How To Make This Raspberry Cheesecake Recipe

Preheat oven to 325°F. In a small mixing bowl, combine cookie crumbs with the melted butter. Mix until uniform and slightly wet from the butter.

Press the mixture evenly into the bottom of your mini cheesecake rings, and bake for 10 minutes. In a separate, large mixing bowl, beat the cream cheese and sugar on medium speed until well combined.

Add eggs one at a time, beating in between each egg. Beat until fully incorporated. Then mix in the vanilla. Add the raspberry mixture to the cream cheese mixture and, at low speed, beat until the filling is smooth and creamy.

Pour the raspberry cheesecake mixture over the pre-baked gingersnap crusts. Bake for 50-60 minutes. The edges should be firm and shiny, while the center should still be slightly jiggly.

Remove from the oven and let the cheesecake cool for ten minutes. Run a rubber spatula around the edge of the pan to release the cheesecake from the side. This will help prevent cracking.

Continue to cool to room temperature. Transfer the cheesecake to the refrigerator and chill for 3 hours. Serve plain, dollop with extra raspberry sauce, fresh fruit, or with whipped cream. Get your fork ready! Store them in portions and take out one when the cravings hit.

Tips For Making These Raspberry Cheesecake Bites

Cheesecake is not that hard once you follow a few tried and tested methods.

• Bake it low and slow - Cheesecake prefers being baked at a gentle heat. It helps prevent cracking and keeps the texture smooth and creamy.
• Use room-temperature ingredients - Cold cream cheese and eggs don’t blend smoothly and can leave lumps. Let these two ingredients sit out of the refrigerator for about 30–45 minutes before mixing.
• Scrape the bowl often - Stop and scrape the sides and bottom of the bowl a few times to ensure everything mixes evenly. The cream cheese tends to need this the most.
• Cool gradually - A sudden temperature change can cause cracks. Turn off the oven, crack the door slightly, and let the cheesecake cool slowly before refrigerating.

Other Cheesecake Recipes

The full ingredient list and bake times for raspberry cheesecake are on the recipe card below. And there are so many variations with different flavors to choose from. Which are you making next?

• Cheesecake Bites
• Gluten-Free No-Bake Gingerbread Cheesecake
• No-Bake Gluten-Free Chocolate Cheesecake

Frequently Asked Questions

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Yield: 8 servings

Raspberry Cheesecake

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These gluten-free raspberry cheesecakes are mini cakes perfect for any family gathering.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

For the crust:

• ½ cup crushed gluten-free gingersnaps
• ⅛ cup granulated sugar
• ⅛ cup (2 tablespoons) butter, melted

For the cheesecake filling:

• 1 cup raspberries pureed
• 12 oz. cream cheese, room temperature
• ½ cup granulated sugar
• 2 eggs
• 1 teaspoon gluten free vanilla extract

Instructions

1. Preheat oven to 325°F. In a small mixing bowl, mix the crust ingredients, including melted butter. Mix until uniform and slightly wet from the butter.
2. Press the mixture evenly into the bottom of your mini cheesecake rings, and bake for 10 minutes.
3. In a separate, large mixing bowl, beat the cream cheese and sugar on medium speed until well combined.
4. Add eggs one at a time, beating in between each egg. Beat until fully incorporated. Then mix in the vanilla.
5. Add the raspberry mixture to the cream cheese mixture and, at low speed, beat until the filling is smooth and creamy.
6. Pour the raspberry cheesecake mixture over the pre-baked gingersnap crusts. Bake for 50-60 minutes. The edges should be firm and shiny, while the center should still be slightly jiggly.
7. Remove from the oven and let the cheesecake cool for ten minutes.
8. Run a rubber spatula around the edge of the pan to release the cheesecake from the side. This will help prevent cracking. Continue to cool to room temperature. Transfer the cheesecake to the refrigerator and chill for 3 hours.

Notes

Use room temperature ingredients. This helps create a smooth cheesecake filling with no lumps of cream cheese.

Let your cheesecake cool for ten minutes, then run a rubber spatula around the edge to separate it from the pan.

Allow your cheesecake to cool to room temperature before transferring it to the refrigerator.

Always chill your cheesecake for the time listed in the recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Mi-Del Swedish Ginger Snaps Cookies - Non GMO Certified, 0g Trans Fat Gluten Free Cookies (Pack of 1)
• 
  Mini Cheesecake Pan
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
• 
  3 inch Cooking Rings with Pusher & Lifter

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 221Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 4gCholesterol: 59mgSodium: 132mgCarbohydrates: 36gFiber: 3gSugar: 24gProtein: 3g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

If you make this Raspberry Cheesecake recipe, please consider stopping by and letting me know what you think.