What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes, depending on your experience and kitchen equipment.

Can I substitute any ingredients?

Yes, ingredient substitutions are possible depending on dietary restrictions or availability, such as using almond milk instead of regular milk.

This recipe can be adapted to various diets including vegan, vegetarian, or gluten-free with some ingredient modifications.

Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 to 3 days for best freshness.

Yes, many of the steps can be done ahead of time to make meal prep easier and save time during busy days.

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In a mixing bowl, beat the softened cream cheese until smooth.
Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Gently fold in the fresh raspberries to maintain their shape.
In another bowl, combine the graham cracker crumbs and melted butter, mixing until it resembles wet sand.
Press the crumb mixture into the bottom of a mini muffin tin to form a crust.
Spoon the cheesecake mixture over the crust evenly.
Chill in the refrigerator for at least 2 hours before serving.
Top with additional raspberries before serving for a fresh touch.

Ensure cream cheese is well-beaten for a smooth filling. Use mini muffin tins for portion control.