Creating these Mini Raspberry Cheesecakes is easier than it may seem. Just follow these simple steps:

1. Preheat Oven: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with baking cups.

2. Make the Crust: In a medium bowl, mix together graham cracker crumbs, melted butter, granulated sugar, and vanilla extract until well combined.

3. Press the Crust: Divide the graham cracker mixture evenly among the muffin cups. Press down firmly with the back of a spoon to create an even layer.

4. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Gradually add in granulated sugar and beat until well incorporated.

5. Add Eggs: Add in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is combined.

6. Incorporate Sour Cream and Raspberry Puree: Mix in vanilla extract, sour cream, and raspberry puree until completely smooth.

7. Fill the Muffin Cups: Spoon the cheesecake filling over the crusts, filling each cup about ¾ full.

8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The edges should look set, while the center may still be slightly jiggly.

9. Cool: Remove from the oven and let the cheesecakes cool in the muffin tin for about 10 minutes before transferring to a wire rack to cool completely.

10. Chill: Once completely cooled, place the cheesecakes in the refrigerator for at least 2 hours or overnight for best flavor.

11. Top with Fresh Berries: Before serving, top each cheesecake with a mixture of fresh berries. Dust with powdered sugar if desired.

By following these steps, you’ll wind up with delightful Mini Raspberry Cheesecakes that are bound to be a hit!