Raspberry Balsamic Glazed Mini Cheesecakes-The Little Shop of Olive Oils

Raspberry Balsamic Glazed Mini Cheesecakes


  • 1 cup graham cracker crumbs
  • 3 tablespoons Butter Premium Olive Oil
  • 2 tablespoons sugar
  • 2 (8-ounce) packages cream cheese, at room temperature
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract or Raspberry Dark Balsamic Vinegar substituted for vanilla extract. 
  • ¼ cup sour cream
  • Fresh raspberries for topping

Balsamic Glaze:


  • Preheat your oven to 325ºF (163ºC). Line a mini muffin tin with paper liners.
  • In a bowl, combine the graham cracker crumbs, EVOO, and 2 tablespoons of sugar. Press a teaspoon of the mixture into each muffin cup to form the base.
  • In a mixing bowl, beat together the cream cheese and ½ cup of sugar until smooth. Add the eggs, one at a time, then stir in the vanilla extract (or balsamic substitute), and sour cream.
  • Divide the cream cheese mixture among the muffin cups, filling each nearly to the top.
  • Bake for 15-20 minutes, or until the centers are just set. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • While the cheesecakes cool, prepare the balsamic glaze. In a small saucepan, combine the raspberry dark balsamic vinegar and 2 tablespoons of sugar. Cook over medium heat, stirring frequently, until the mixture thickens and reduces to a syrupy consistency, about 10 minutes.
  • Once the cheesecakes are cool, spoon a small amount of balsamic glaze over the top of each one.
  • Top each mini cheesecake with a fresh raspberry.
  • Refrigerate the cheesecakes for at least 2 hours, or until ready to serve.
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