Mini Raspberry Glaze Cheesecakes

Mini Raspberry Glaze Cheesecakes


512 grams chocolate brownie cookies
8 ounces cream cheese (room temperature)
1 large eggs (50 g)
2 tablespoons granulated sugar
2 tablespoons plain yogurt
2 teaspoons all-purpose flour
1/4 teaspoon vanilla extract
1 pint fresh raspberries
3 tablespoons granulated sugar


1Preheat KitchenAid® Countertop Oven to 350°F and place Oven Rack in position E.
2Coat four 6-ounce ramekins with non-stick spray. Press 1 cookie onto bottom of each ramekin.
3Add cream cheese, egg, 2 tablespoons sugar,yogurt,flour and vanilla to work bowl of small food processor. Pulse until smooth.Divide filling mixture among ramekins.
4Place ramekins in Broiler Pan. Fill pan with 3 cups hot water to create a water bath.Bake 20 minutes.
5Meanwhile, add raspberries and 3 tablespoons sugar to clean work bowl of food processor. Pulse until completely smooth.
6Remove cakes from oven.Top each with 2 tablespoons raspberry mixture. Bake 10 minutes.
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