Instructions. Preheat oven to 325 degrees. Line a 12-count muffin tin with paper liners. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter. Divide the graham cracker crust between the paper liners and press it down with a small measuring cup or shot glass. How to Make Raspberry Mini Cheesecakes. First heat your oven to 350° F and line a muffin tin with 12 muffin cups. For the graham cracker crust, combine cookie crumbs, granulated sugar, and melted butter. Stir until the crumbly mixture starts to hold together. Evenly distribute the mixture into each cupcake liner. Preheat the oven to 300°F. Cream together the cream cheese, sugar, and flour on low speed. Add. Mix. Add. Mix. Add the sour cream, mint extract, and vanilla extract and mix on low speed until smooth before adding the eggs, one at a time, mixing after each addition until smooth. Fold in the chopped Mint Oreos. Color. Instructions. Preheat oven to 350°F/180°C. Line a muffin pan with 12 paper or silicone cupcake liners. Spray with non-stick cooking spray. Set aside. Make the crust: In a large bowl, combine almond flour, melted butter, sweetener, cinnamon, and a pinch of salt. Mix well to combine. Add the lime juice, lime zest, sour cream, and vanilla. Mix until fully combined, scraping down the sides of the bowl as needed. Then, add in the eggs one at a time and mix on low speed until just combined. Evenly distribute the cheesecake filling between all 12 cavities of the muffin pans. Grease your mini cheesecake pan very well. Mix the crumbs and butter and press into pan (if you want to be perfect you can measure and put the same amount of crumb in each cup). In the bowl of an electric mixer, combine cream cheese, egg, sugar, and vanilla. Pipe into pan. Bake for about 20 minutes, until edges of cheesecake are beginning to Lower the oven rack to the lower third position and preheat oven to 325°F (163°C). Line a 9×5-inch loaf pan with parchment paper with enough overhang on the sides to easily remove the cheesecake from the pan. Set aside. Mix all of the crust ingredients together. Prep. Preheat the oven to 350 degrees and line the muffin pan with white cupcake liners. No need to spray with oil. The butter in the crust and the fat in the cheesecake will help it to prevent from sticking to the liners. Make the crust. Combine the crushed graham crackers, sugar, and butter in a small bowl. Add the sugar, vanilla, and salt to the bowl and mix until combined. Pour in the Baileys and mix. Then add the eggs, one at a time, mixing after each addition. STEP 3 Fill the muffin tin cups almost to the top with cheesecake batter. Then bake for 18-22 minutes. Blackberry White Chocolate Cheesecake Cups. 3 reviews. I read that white chocolate intensifies the flavor of blackberries. It's true! The crunch of baking chips, the blackberry puree, and the sweet and salty pretzel crust make this a sensational mini dessert. —Arlene Erlbach, Morton Grove, Illinois. PBgQ9L.