Dessertscookingclassy4.9
Raspberry Swirled Mini Cheesecakes
A beautiful dessert that's perfect for any holiday or celebration. Everyone will love their flavor and these fun individual cheesecake servings!
👥 12 Servings⏱️ Prep & Cook: 4h 10m⏳ Prep: 40 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- oven
- food processor
- strainer
- whisk
- pan
📝 Preparation Steps
1
For the crust:
2
Preheat oven to 325 degrees. In a mixing bowl, using a fork, stir together graham cracker crumbs and sugar, then pour in melted butter and stir until evenly moistened.
3
Add 1 slightly heaping tablespoonful to 12 paper lined muffin cups. Press crust firmly into an even layer. Bake in preheated oven ⏱️ 5 minutes then remove from oven and allow to cool.
4
For the raspberry swirl:
5
Add raspberries and 2 Tbsp granulated sugar to a food processor and pulse until well pureed, about ⏱️ 30 seconds - ⏱️ 1 minute. Press mixture through a fine mesh strainer into a bowl (basically until there are only seeds remaining in strainer, you should get quite a bit out of it). Set aside.
fresh raspberries4 oztsp granulated sugar1 1/2granulated sugar2 Tbspcup granulated sugar3/4
6
For the cheesecake filling:
7
In a mixing bowl, whisk together granulated sugar and flour. Add cream cheese and lemon zest using an electric hand mixer, blend mixture just until smooth. Mix in eggs one at a time.
tsp granulated sugar1 1/2granulated sugar2 Tbspcup granulated sugar3/4lemon zest1 tsplarge eggs2
8
Stir in vanilla and sour cream just until combined. Tap bowl forcefully against countertop, about 10 times, to release large air bubbles. Divide mixture evenly among cups over crust layer, adding about 1/3 cup to each and filling nearly full.
9
Jiggle pan to level cheesecake filling then dollop about 5 small circle of raspberry sauce over each cupcake, about 3/4 tsp total over each one. Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design.
10
Bake in preheated oven ⏱️ 22 - 25 minutes until cupcakes are puffed and nearly set (they might crack a little but they will deflate while cooling and you won't even see it).
11
Remove from oven and allow to cool completely, then chill in refrigerator ⏱️ 3 hours, until set. Store in refrigerator in an airtight container
Nutrition Facts
calories
275 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
1 g
sugar Content
18 g
sodium Content
209 mg
protein Content
4 g
cholesterol Content
82 mg
carbohydrate Content
23 g
saturated Fat Content
11 g
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