Mini Raspberry Swirl Cheesecakes Recipe
1 ½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar
6 oz. fresh raspberries
2 tbsp. sugar
2 lbs. cream cheese, at room temperature
1 ½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
1. Preheat oven to 325° F. Line muffin pan with cupcake liners.
2. In a small bowl, combine graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and the dry ingredients are moistened. Press 1 tablespoon of crust mixture into bottom of each cupcake liner. Flatten with spoon or with the bottom of a small drinking glass.
3. Use a blender or food processor to mix sugar and raspberries together into a raspberry puree.
4. Beat the cream cheese with an electric mixer on medium-high speed until fluffy. Blend in the sugar, then the salt and vanilla. Add the eggs one at a time, mixing after each. * Do not over-mix as this will cause cheesecakes to sink after baking.
5. Spoon 3 tablespoons of the cheesecake batter over the crusts. Dot ½ teaspoon of the raspberry puree in several dots in the cheesecake filling.
6. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
7. Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. Cheesecakes will look puffy at first, but will return to normal quickly. Transfer to a wire cooling rack and let cool to room temperature, then chill in a refrigerator for at least 4 hours before serving.