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 325 degrees Fahrenheit 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 325 degrees Fahrenheit. 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.
- Let simmer for 5-10 minutes stirring occasionally until sauce starts to thicken.
- Remove from the heat and pour the sauce into a bowl over a fine mesh strainer to separate the seeds from the sauce. Set aside to cool.
Cheesecake Filling
- In a medium bowl beat the cream cheese with an electric hand mixer for about 2 minutes until smooth.
- Add sugar, vanilla extract, sour cream and heavy cream and continue beating on low until just combined.
- Add the eggs and continue beating on low just until eggs are incorporated. Be careful to not over mix the filling.
- 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.
- With a toothpick, gently swirl the raspberry sauce into the cheesecake filling.
- Bake for 20-22 minutes at 325 degrees until cheesecake is set and the middle is still 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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