Description
Indulge in these delightful Raspberry Swirled Mini Cheesecakes that are bursting with a sweet, tangy flavor. These individual-sized treats are perfect for parties or special occasions.
Ingredients
Scale
For the crust:
- 3/4 cup + 2 Tbsp graham cracker crumbs (from 7 full sheets)
- 1 1/2 tsp granulated sugar
- 3 1/2 Tbsp salted butter, melted
For the raspberry swirl:
- 4 oz fresh raspberries
- 2 Tbsp granulated sugar
- For the cheesecake filling:
- 3/4 cup granulated sugar
- 1 Tbsp all-purpose flour
- 2 (8 oz) packages cream cheese, softened
- 1 tsp lemon zest
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Instructions
- For the crust: Preheat oven to 325 degrees. Mix graham cracker crumbs and sugar, add melted butter, and press into muffin cups. Bake for 5 minutes.
- For the raspberry swirl: Puree raspberries and sugar, strain the mixture, and set aside.
- For the cheesecake filling: Combine sugar, flour, cream cheese, lemon zest, eggs, vanilla, and sour cream. Fill muffin cups, add raspberry sauce, swirl, and bake for 22-25 minutes.
- Allow to cool and chill in the refrigerator for 3 hours before serving.
Notes
- You can top the cheesecakes with additional fresh raspberries or a dollop of whipped cream before serving.
- Ensure the cream cheese is at room temperature for a smooth cheesecake filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Raspberry Swirled Mini Cheesecakes, Mini Cheesecakes Recipe, Raspberry Cheesecake, Individual Cheesecakes
