Raspberry Swirl Mini Cheesecakes
A deliciously creamy make ahead dessert swirled with raspberry sauce and topped with whipped cream and fresh raspberries. These mini raspberry cheesecake bites are individually portioned making them convenient for any occasion.
Ingredients
Crust
- 2 cups Crushed Graham Cracker Crumbs
- 6 tablespoon Melted Unsalted Butter
Cheesecake Filling
- 24 oz Cream Cheese (room temperature)
- ¾ cup Granulated Sugar
- ½ cup Sour Cream
- ⅓ cup Heavy Whipping Cream
- 2 teaspoon Pure Vanilla Extract
- 3 Large Eggs (room temperature)
- 24 Fresh Raspberries For Garnish
- Whipped Cream For Garnish
Raspberry Sauce
- 10 oz Fresh or Frozen Raspberries
- ½ cup Water
- 1 tablespoon Cornstarch
- 2 tablespoon Granulated Sugar
Instructions
The Crust
- Preheat oven to 325ºF and fill two regular sized muffin tin trays with 24 paper liners. Place graham crackers in a food processor and pulse a few times until they are finely crushed into crumbs (or place Graham crackers in a zip lock bag and crush with a rolling pin). In a small bowl, combine melted butter and crushed Graham cracker crumbs with a fork.
- Fill each of the 24 paper lined muffin tin cups with an even layer of the Graham cracker crumb and butter mixture (about 1 ½ -2 tablespoons). Using the bottom of a ¼ measuring cup, press the crumb mixture firmly into the bottom of the paper liners to make the crust. Bake for 7 minutes at 325ºF . After 7 minutes take out of the oven and set aside to cool while you make the raspberry sauce and filling.
The Raspberry Sauce
- In a small sauce pot over medium heat, combine frozen raspberries, water, two tablespoons of sugar and cornstarch.
- Once the raspberry mixture begins to simmer reduce heat to low/medium low and continue simmering.
- Stir the mixture occasionally while breaking up the raspberry with a wooden spoon for about 5-10 minutes until thick.
- Take mixture off the heat and drain it through a fine mesh strainer to separate the puree from the seeds.
- Using the back of a spoon, help push the raspberry puree through the strainer. Discard the seeds once the puree has been strained.
- Transfer the raspberry sauce to a small bowl and set aside to cool while you make the filling.
Cheesecake Filling
- Start by beating the room temperature cream cheese on medium speed in the bowl of an electric mixer fitted with a paddle attachment (or by using a medium bowl and a hand mixer) for about three to five minutes until creamy.
- Next, add the sugar, vanilla extract, sour cream and heavy cream and continue mixing on low speed until just combined scraping down the sides of the bowl as needed.
- Add the eggs and continue mixing on low speed until just combined.
- Stop mixing once the eggs are incorporated. You want the batter to be smooth but also prevent too much air cheesecake batter.
- Fill each of the 24 muffin tin cups evenly with cheesecake filling using a 3 tablespoon ice cream scoop.
- Next, drizzle about a ½ - 1 tablespoon of raspberry sauce on top of the cheesecake batter.
- Using a toothpick or wooden skewer, gently swirl the drops of raspberry sauce into the batter in a figure eight pattern.
- Bake at 325ºF for 20-22 minutes until the centers are set and middle is slightly jiggly. Transfer muffin tin trays to a wire rack and let cool for at least 30 minutes. Remove the cheesecakes from the muffin tin tray by pinching the sides of the paper liners and lifting up and continue to let cool on a wire rack for 30 more minutes. Once completely cool transfer cheesecakes to the refrigerator for at least 3 hours. When ready to enjoy top with whipped cream and fresh raspberries.
Video
Nutrition
Serving: 1 Mini CheesecakeCalories: 223kcalCarbohydrates: 15.9gProtein: 3.9gFat: 16.5gSodium: 150mgPotassium: 98mgFiber: 1.7gSugar: 9.6gCalcium: 42mgIron: 1mg
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