Cheesecake is one of our favorite desserts! Raspberries are pretty and happen to be a favorite of the boys. Mix them together and you have Raspberry Swirl Cheesecakes! I like to make mini cheesecakes as they are small, pretty and delicious. They also happen to be easier to make than a full size cheescake. These make a great dessert for a romantic dinner or anytime!
Raspberry Swirl Mini Cheesecakes
What you Need:
1 ½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar
6 oz. fresh raspberries
2 tbsp. sugar
2 8 oz pkg. cream cheese, at room temperature
1 ½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
Preheat oven to 325° and line cupcake pans with paper liners.
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.
To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.
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.
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.
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.