Are you looking for an elegant, easy and make ahead dessert? These Mini Raspberry Swirled Cheesecakes are the perfect dessert recipe for any occasion!


Sugar, graham cracker crumbs, cream cheese, melted butter, raspberries, vanilla, sour cream, heavy cream, eggs, water, corn starch, and water.


In a medium mixing bowl, combine the crushed graham crackers and melted butter with a fork. The texture should be similar to wet sand.

The Graham Cracker Crust

Fill a regular muffin tin with paper cupcake liners and then about one and a half tablespoons of the graham cracker crumb and butter mixture. Bake for seven minutes at 325°F.

In a small sauce pot over medium heat, combine the frozen raspberries, cornstarch, granulated sugar, and water.

The Raspberry Puree

Once the raspberry puree comes to a simmer, reduce the heat to low and continue to stir, breaking up the raspberries with a wooden spoon for about ten minutes until thickened.

Once the raspberry puree has thickened, pour it into a medium bowl over a fine mesh strainer to separate the seeds. Use the back of a spoon to gently press the raspberry sauce through the strainer.

After the puree has been strained from the seeds, discard the seeds and set the raspberry sauce aside and allow it to cool.

In a medium bowl, using an electric hand mixer, beat room temperature cream cheese for about two to three minutes until smooth.

The Cheesecake Batter

Add the sugar, heavy cream, sour cream and vanilla to the cream cheese and continue mixing until just combined.

Next, add the eggs to the batter and continue mixing until just combined. Important Tip: Mix the cheesecake batter as little as possible to prevent air bubbles from forming.

Next, fill each muffin tin cup with an even amount of cheesecake batter on top of the prebaked crust.

Top with homemade whipped cream and a fresh raspberry for an elegant and delicious dessert.  Swipe up now for the full recipe!