Raspberry Swirled Mini Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
3 1/2 tablespoons melted salted butter
02 -
1 1/2 teaspoons sugar
03 -
3/4 cup plus 2 tablespoons crushed graham crackers (7 full crackers)
→ Raspberry Swirl
04 -
2 tablespoons white sugar
05 -
4 ounces fresh raspberries
→ Cheesecake Filling
06 -
16 ounces softened cream cheese (two 8-ounce blocks)
07 -
3/4 cup sugar
08 -
1/4 cup sour cream
09 -
2 large eggs
10 -
1 teaspoon grated lemon peel
11 -
1 teaspoon vanilla
12 -
1 tablespoon flour
# Instructions:
01 -
Start with the oven set to 325°F. Grab a bowl and mix the cracker crumbs and sugar using a fork. Pour in the melted butter and mix till everything feels damp. Take 12 paper-lined muffin cups and press about a heaping tablespoon of the mixture into each. Flatten firmly. Heat in the oven for 5 minutes and set aside to cool off.
02 -
Toss raspberries and sugar into a food processor and blend till smooth, around 30 seconds to a minute. Push the puree through a fine strainer to get rid of seeds. Keep the strained puree in a bowl for later.
03 -
In a clean bowl, stir together the sugar and flour. Add the cream cheese and grated lemon peel. Using an electric mixer set to low, mix till smooth. Add eggs one by one, mixing a bit after each. Lastly, stir in the vanilla and sour cream just till combined. Tap the bowl hard against the counter a few times to pop big air bubbles.
04 -
Scoop the cheesecake filling into the muffin cups over the crust. Each should get almost 1/3 cup so they're nearly full. Wiggle the pan slightly so the tops smooth out. Drop little dots of raspberry sauce, about 3/4 teaspoon per cup (roughly 5 dots). Swirl the colors together using a toothpick for a marble effect.
05 -
Pop the cups into the oven for 22–25 minutes. They'll puff up and almost firm up (expect a few cracks, but they'll shrink when cooling). Once out of the oven, let them cool to room temp. Then, refrigerate them for 3 hours or more to solidify. Keep in an airtight container in the fridge.