Raspberry Swirl Mini Cheesecakes

Raspberry Swirl Mini Cheesecakes

Raspberry Swirl Mini Cheesecakes
Raspberry Swirl Mini Cheesecakes I’ve always loved cheesecake, especially homemade cheesecake with fresh berries. Delicious! Here’s some gorgeous mini cheesecakes to make for your sweetheart this Valentine’s Day. The raspberry swirl is a delicious addition to the mouth watering cheesecake. Yum! Raspberry Swirl Mini Cheesecakes Yields: 24 Time: 45 minutes to prep and bake (plus 4 […]

Raspberry Swirl Mini CheesecakesRaspberry Swirl Mini Cheesecakes

I’ve always loved cheesecake, especially homemade cheesecake with fresh berries. Delicious! Here’s some gorgeous mini cheesecakes to make for your sweetheart this Valentine’s Day. The raspberry swirl is a delicious addition to the mouth watering cheesecake. Yum!

Raspberry Swirl Mini Cheesecakes
Yields: 24
Time: 45 minutes to prep and bake (plus 4 hours chill time)Raspberry Swirl Mini Cheesecakes

Ingredients

For the crust:

  • 1 ½ cups graham cracker crumbs
  • 4 tbsp. unsalted butter, melted
  • 3 tbsp. sugar

For the raspberry swirl:

  • 6 oz. fresh raspberries
  • 2 tbsp. sugar

For the filling:

  • 2 lbs. cream cheese, at room temperature
  • 1 ½ cups sugar
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 4 large eggs, at room temperature

Directions:

  1. Preheat oven to 325° and line cupcake pans with paper liners.
  2. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into bottom of each cupcake liner.  Flatten crumbs with fingers, or use the bottom of a small drinking glass to create a flat crust.Raspberry Swirl Mini Cheesecakes
  3. To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.Raspberry Swirl Mini Cheesecakes
  4. To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing after each addition. Be sure not to over mix as this will cause cheesecakes to sink after baking.Raspberry Swirl Mini Cheesecakes
  5. To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.Raspberry Swirl Mini Cheesecakes
  6. Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.

Print the recipe below!

Raspberry Swirl Mini Cheesecakes
 
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • For the crust:
  • 1 ½ cups graham cracker crumbs
  • 4 tbsp. unsalted butter, melted
  • 3 tbsp. sugar
  • For the raspberry swirl:
  • 6 oz. fresh raspberries
  • 2 tbsp. sugar
  • For the filling:
  • 2 lbs. cream cheese, at room temperature
  • 1 ½ cups sugar
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 4 large eggs, at room temperature
Instructions
  1. Preheat oven to 325° and line cupcake pans with paper liners.
  2. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into bottom of each cupcake liner. Flatten crumbs with fingers, or use the bottom of a small drinking glass to create a flat crust.
  3. To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.
  4. To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing after each addition. Be sure not to over mix as this will cause cheesecakes to sink after baking.
  5. To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
  6. Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.

 

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