Raspberry Mini Cheesecakes Recipes

MINI RASPBERRY SWIRL CHEESECAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
• Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
• Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
• Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
• Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
• Refrigerate before serving.

RASPBERRY MINI CHEESECAKES

Steps:

• Preheat oven to 300 degrees F; line muffin tins with cupcake liners.
• Place a cookie in the bottom of each cupcake liner; top with 1 teaspoon of the jam.
• Beat cream cheese until fluffy, about 2 minutes.
• Gradually beat in milk, then eggs, one at a time; beat 2 to 3 minutes more.
• Divide batter between each cupcake liner.
• Bake until set, about 20 minutes.
• Let cool on rack for 20 minutes, then refrigerate 1 hour.
• To serve: microwave remaining jam for 15 seconds to form a glaze, remove cheesecakes from tin and top with raspberry glaze.
• Garnish with fresh raspberries if desired.