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.
It all starts with a muffin pan. Just press graham cracker crust into the bottoms of cupcake liners in a pan.
Next, use a small food processor to make the homemade raspberry puree. No store bought filling here!
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.
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.