Raspberry Swirl Mini Cheesecakes

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I love these Raspberry Swirl Mini Cheesecakes for so many reasons.

  • The swirl of fruit in the filling is just enough to make them special, but not overdone.
  • They’re tiny. I love all things miniature.
  • They look complicated and beautiful and everyone will be sure you slaved away for hours in the kitchen, but they’re really really easy to make.
  • They super yummy!

Cheesecake. Mmmmmmm. I haven’t met very many people that don’t like cheesecake. Except my kids. They don’t like cheesecake. And that’s ok, because that means more for me.

My cheesecake preference is alot like my fashion style…classic. I’m not a huge fan of the trendy versions with all the chocolate, caramel, mocha, turtle, oreo, red velvet, peanut butter, kitchen sink flavors thrown in. I just like a plain and simple cheesecake – with nothing on top. No fruit, no nuts, nothing. Just give me cheesecake.

However, if I’m feeling a little crazy, I like to have a little fruit puree swirled in. Blueberry, peach, strawberry or in this case, raspberry.

So back to the part about these Raspberry Swirl Mini Cheesecakes being so easy to make.

Graham cracker crust for raspberry swirl mini cheesecakes

It all starts with a muffin pan. Just press graham cracker crust into the bottoms of cupcake liners in a pan.

raspberry puree for raspberry swirl cheesecakes

Next, use a small food processor to make the homemade raspberry puree. No store bought filling here!

cheesecake filling for raspberry swirl mini cheesecakes

Whip up your homemade cheesecake filling with just five ingredients. Spoon some cheesecake filling into the cupcake liners, dot with raspberry puree and then swirl.

raspberry swirl mini cheesecakes ready for baking Voila! I’ve just created a masterpiece in under an hour.

They do have to chill for 4 hours before serving, so now I have time to fold that laundry, clip those coupons and sweep those floors – all in anticipation of the delicious reward that awaits me.

So glad my children don’t like cheesecake! My husband? Maybe I’ll share….one.

Raspberry Swirl Mini Cheesecakes
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Raspberry Swirl Mini Cheesecakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time
24 23minutes 4hours
Servings Prep Time
24 23minutes
Cook Time
4hours
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 325° and line cupcake pans with paper liners.
To make the crust:
  1. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened.
  2. Press 1 tablespoon of the mixture into bottom of each cupcake liner. Flatten crumbs with fingers, or use the bottom of a small drinking glass to create a flat crust.
To make the raspberry puree:
  1. Combine the raspberries and sugar in a blender or food processor.
To make the cheesecake:
  1. Beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.
  2. Blend in the sugar.
  3. Mix in the salt and vanilla.
  4. Beat in the eggs one at a time, mixing after each addition.
  5. Be sure not to over mix as this will cause cheesecakes to sink after baking.
To assemble cheesecakes:
  1. Spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.
  2. Dot 1⁄2 teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
  3. Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.)
  4. Transfer to a wire cooling rack and let cool to room temperature.
  5. Transfer to the refrigerator and let chill for at least 4 hours before serving.







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{ 6 comments… add one }
  • Keianna January 20, 2015, 10:28 am

    OMG! I’m SO allergic to raspberries, but I would TOTALLY eat this cheesecake. It looks SO good. Can you make it with strawberries, maybe?

    • Amanda January 20, 2015, 11:29 am

      LOL, Keianna! I’m sure you could make it with strawberries. In fact, I think you could probably substitute just about any fruit! Let me know how it turns out!

  • penelope January 20, 2015, 1:24 pm

    I SO love this recipe that I will try it for supper bowl Sunday, thank you for sharing, God bless!!

  • Sarah January 21, 2015, 11:11 pm

    Oh, my! Delish! I have a freezer full of frozen blackberries we grew in our vineyard this year. I know what I can use them for now:)

  • Linda Morales January 22, 2015, 12:24 am

    This looks SO yummy! Something for the whole family to enjoy. I may substitute blueberries….yummy!

  • Tammy @ creativekkids January 26, 2015, 7:01 am

    These looks so good! I love the small size. Thanks for linking up to last week’s Bloggers Brags Pinterest Party. I’ve pinned your post to the Bloggers Brags Pinterest Board.

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