Mini Raspberry Glaze Cheesecakes



  • 512 grams chocolate brownie cookies
  • 8 ounces cream cheese (room temperature)
  • 1 large egg (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


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