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I would say that I am curious, vivacious, gregarious, sometimes funny, intelligent, easy going, very passionate about the things I love, caring, thoughtful, and kind. Maybe that is a little over the top, but I think you can count on me to be very honest. LOL

Sunday, June 21, 2015

Mini Cheesecake Raspberry Swirl

A treat petite!


Yield: 12


For the crust:

  • 3/4 cup + 2 T graham cracker crumbs (7 full sheets)
  • 3 1/2 tbsp. butter, melted
  • 1 1/2 tbsp. sugar

For the raspberry swirl:

  • 4 oz. fresh raspberries
  • 2 tbsp. sugar

For the filling:

  • 2 (8oz) pkgs cream cheese, at room temperature
  • 3/4 cups sugar
  • 1 Tbsp all-purpose flour
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 2 large eggs, at room temperature


Crust -

Preheat the oven to 325˚ F.  Line cupcake pans with paper liners.  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.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  (I like to use a small drinking glass to easily and evenly press the crumbs down.  I have a small coke glass that works perfectly) Bake until just set, 5 minutes.  Transfer to a cooling rack.

Raspberry Puree -

To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds.

Cheesecake filling -

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.

Assemble -

Spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a ½ 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.

Bake -

Bake until the filling is set, about 25 minutes, rotating the pans halfway through baking.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving…only if you can wait that long!  

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