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Raspberry Cheesecake Tartlets

Tiny, bite-sized raspberry cheesecakes to serve at a Valentine’s Day party!


Zwieback Crust

1 1/2 cups Crushed Zwieback
3 tbsp Sugar
4 tbsp Butter, melted


32 oz Cream cheese, softened
1 3/4 cups Sugar
1 tbsp All-purpose flour
3 tbsp Raspberry liqueur
2 tsp Finely shredded orange peel
1 tsp Vanilla
4 larhe Eggs
1 1/2 cups Raspberries


Crust: Mix crushed zwieback, sugar and butter. Press into a cupcake pan patting at the bottom and up the sides and bake for 5 minutes at 350 F.

Filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add flour, liqueur and peel and beat. Add eggs and beat well. Divide between baked crust shells. Bake at 350 F until filling seems to be partially set. Press in a raspberry into each center and bake for another 5 minutes.

Serve in pretty paper cases.