Random Cooking Chemistry: Mini Whiskey Cheesecake w/ Candied Raspberries

In denial about my love of whiskey at Bushmills Distillery.

My husband and I went to Ireland for our honeymoon and as we toured Bushmills Distillery I knew that I had to try some of their whiskey cheesecake. It was whipped to perfection and had a little kick of whiskey.  Now, I hated the taste of whiskey by itself but after eating that spectacular cheesecake I had to give the drink another chance.    So, I thought that I should recreate this recipe at home because everyone loves whiskey right? Well, maybe not but this recipe will surely make your friends think twice about that decision because these mini cheesecakes are delicious!

I try to think of most of the things that I make with the question of how I would want to present said item at a dinner party.  So, I made use of my silicone muffin cups because I knew that they would make it easy to release the cheesecake.   These awesome muffin cups can be found here.

**Note: This recipe will make 2 dozen mini cheesecakes.**


For Crust

  • 1 pack of Graham Crackers (I think 8 or 9 full cracker per pack)
  • 2 tbsp of ground flax-seed
  • 5 tbsp of salted butter
  • 1 tbsp of pure maple syrup
  • 1 pinch of coarse sea salt

For Filling

  • 2 boxes of 8 oz. cream cheese
  • 1 pinch of sea salt
  • 3 eggs
  • 2/3 cups of plain Greek yogurt (single serve container)
  • 1 tsp of vanilla extract
  • 1/2 cup of pure maple syrup
  • 1 shot of whiskey (2 if you’re feeling adventurous)

For Candied Raspberries

  • 12 oz. of raspberries
  • 3 tbsp of sugar
  • 2 tbsp of white wine vinegar


1. Preheat the oven to 350 degrees.  Add candied raspberry mixture in a bowl and make sure berries are fully coated; set in fridge. In a food processor, pulse graham crackers until fine crumbs form; add ground flax seeds, melted butter, maple syrup, and salt.  Pulse to combine.  In 24 mini silicone muffin cups, pack the crust about 1/4 inches high.  Bake until set, 10 to 12 minutes; let cool on a wire rack.  Reduce oven to 325 degrees.

Raspberries marinating in sugar.

Packed graham cracker crust.

2. Add water to a deep baker and set on the bottom rack of the oven. (This will keep the cheesecake from cracking).

3. Make filling; Using an electric mixer, beat cream cheese until fluffy, scrap down side of bowl.  Gradually add sugar, beating until fluffy and add salt.  Beat in eggs one at a time, scraping down the side of the bowl after.  Beat in Greek yogurt.

Fully whipped batter.

4. Pour filling into the silicone muffin cups ( about 3/4 high).  Bake until just set in center, about 1 hour.  Let cool for 20 minutes.  Then cover and chill over night.

All baked and ready to cool….minus the one I devoured.

5. After the mini cheesecakes have been chilling like a villain, gently roll down the sides of the silicone muffin cups to release the mini cheesecakes. Dress cheesecake with a few candied raspberries and if you’re feeling really adventurous, try this recipe with the cayenne chocolate sauce.



***Note: A hybrid recipe of Martha Stewart and Simply Recipes, plus whiskey***


One thought on “Random Cooking Chemistry: Mini Whiskey Cheesecake w/ Candied Raspberries

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