I love these Raspberry Swirl Mini Cheesecakes for so many reasons.
- The swirl of fruit in the filling is just enough to make them special, but not overdone.
- They’re tiny. I love all things miniature.
- They look complicated and beautiful and everyone will be sure you slaved away for hours in the kitchen, but they’re really really easy to make.
- They super yummy!
Cheesecake. Mmmmmmm. I haven’t met very many people that don’t like cheesecake. Except my kids. They don’t like cheesecake. And that’s ok, because that means more for me.
My cheesecake preference is alot like my fashion style…classic. I’m not a huge fan of the trendy versions with all the chocolate, caramel, mocha, turtle, oreo, red velvet, peanut butter, kitchen sink flavors thrown in. I just like a plain and simple cheesecake – with nothing on top. No fruit, no nuts, nothing. Just give me cheesecake.
So back to the part about these Raspberry Swirl Mini Cheesecakes being so easy to make.
It all starts with a muffin pan. Just press graham cracker crust into the bottoms of cupcake liners in a pan.
Next, use a small food processor to make the homemade raspberry puree. No store bought filling here!
Whip up your homemade cheesecake filling with just five ingredients. Spoon some cheesecake filling into the cupcake liners, dot with raspberry puree and then swirl.
Voila! I’ve just created a masterpiece in under an hour.
They do have to chill for 4 hours before serving, so now I have time to fold that laundry, clip those coupons and sweep those floors – all in anticipation of the delicious reward that awaits me.
So glad my children don’t like cheesecake! My husband? Maybe I’ll share….one.
- 1 1/2 cups graham cracker crumbs
- 4 tbs unsalted butter melted
- 3 tbs sugar
- 6 oz fresh raspberries
- 2 tbs sugar
- 2 lbs cream cheese at room temperature
- 1 1/2 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.
To make the crust:
- 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 cheesecakes:
- Spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.
- Dot 1⁄2 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.