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Raspberries mini-cheesecakes

Author: 5/15
Mini-chessecakes aux framboise
Preparation 30
Baking 18
Portions 4
Freezing Yes


For mini-cheesecakes:
  • 180 ml (3/4 cup) of Graham cookies breadcrumbs
  • 30 ml (2 tablespoons) of brown sugar
  • 30 ml (2 tablespoons) of butter
  • 2 cream cheese container of 250 gr each, melted
  • 125 ml (1/2 cup) of sugar
  • 2 eggs
  • 5 ml (1 teaspoon) of vanilla
  • 15 ml (1 tablespoon) of lemon zest
For raspberries coulis:
  • 375 ml (1 1/2 cup) of raspberries
  • 45 ml (3 tablespoons) of honey
  • 15 ml (1 tablespoon) of lemon juice
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For mini-cheesecakes:
  • Preheat oven at 350°F (180°C).
  • In a bowl, mix breadcrumbs with brown sugar and butter. Set 12 paper mold into a muffins mold, then divide breadcrumbs in it. Preass with fingertips the breadcrumbs.
  • With electric mixer, whisk cream cheese with sugar, eggs, vanilla and zest, until obtaining a smooth preparation. Divide into muffis molds. Oven bake for 18 to 20 minutes. Cool down over a grill for an hour at room temperature.
For raspberries coulis:
  • Prepare raspberries coulis. With an electric mixer, reduce into puree raspberries with honey and lemon juice.
  • Coat min-cheesecakes with raspberries coulis and if desired grnish with raspberries.

Chef's notes

To freeze:

  1. Pour raspberries coulis into a sealed container (or into many small sealed container if you want to thaw only small portion at a time).
  2. Lay mini-cheesecakes over a baking plate and freeze for 2 to 3 hours. Set into freezing bags. Remove air and seal. This dessert can be frozen up to 2 months.

To thaw:

  1. Thaw min-cheesecakes and raspberries coulis at room temperature or 3 hours before serving.