How To Make Raspberry Swirled Mini Cheesecakes
Another noteworthy cheesecake recipe to add to your go-to list. With these swirled mini cheesecakes, you’ll love the raspberries and cheesecake combination.
Serves:
Ingredients
For the Crust:
- ¾cupgraham cracker crumbs,(plus 2 tablespoons), from 7 full sheets
- 1½tspgranulated sugar
- 3½tbspsalted butter,melted
For the Raspberry Swirl:
- 4ozfresh raspberries
- 2tbspgranulated sugar
For the Cheesecake Filling:
- ¾cupgranulated sugar
- 1tbspall-purpose flour
- 2pkscream cheese,(8 ounce), softened well but not melted
- 1tsplemon zest
- 2large eggs
- 1tspvanilla extract
- ¼cupsour cream
Instructions
Crust:
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Preheat oven to 325 degrees F. In a mixing bowl, using a fork, stir together graham cracker crumbs and sugar, then pour in melted butter and stir until evenly moistened.
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Add 1 slightly heaping tablespoonful to 12 paper-lined muffin cups. Press crust firmly into an even layer. Bake in preheated oven for 5 minutes then remove from oven and allow to cool.
Raspberry swirl:
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Add raspberries and 2 Tablespoons of granulated sugar to a food processor and pulse until well pureed for about 30 seconds to 1 minute.
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Press mixture through a fine-mesh strainer into a bowl. Set aside.
Cheesecake filling:
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In a mixing bowl, whisk together granulated sugar and flour. Add cream cheese and lemon zest using an electric hand mixer, blend mixture just until smooth. Mix in eggs one at a time.
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Stir in vanilla and sour cream just until combined. Tap bowl forcefully against the countertop, about 10 times to release large air bubbles.
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Divide mixture evenly among cups over crust layer, adding about ⅓ cup to each and filling nearly full.
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Jiggle pan to level cheesecake filling then dollop about 5 small circles of raspberry sauce over each cupcake, about ¾ teaspoon total over each one.
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Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design.
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Bake in preheated oven for 22 to 25 minutes until cupcakes are puffed and nearly set.
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Remove from oven and allow to cool completely then chill in the refrigerator for 3 hours until set.
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Store in refrigerator in an airtight container.
Nutrition
- Calories: 198.87kcal
- Fat: 12.49g
- Saturated Fat: 6.77g
- Trans Fat: 0.17g
- Monounsaturated Fat: 3.27g
- Polyunsaturated Fat: 1.06g
- Carbohydrates: 19.76g
- Fiber: 0.72g
- Sugar: 16.59g
- Protein: 2.70g
- Cholesterol: 63.17mg
- Sodium: 133.56mg
- Calcium: 36.22mg
- Potassium: 65.20mg
- Iron: 0.46mg
- Vitamin A: 119.42µg
- Vitamin C: 2.73mg
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