Looking for a gourmet dessert? Looking for ideas using fresh raspberries? Well, what about making these easy, tasty, gourmet bite-sized raspberry cheesecakes with graham cracker crust?
I have to be honest and say that cheesecake is one of my weaknesses. I am always looking for new ideas, trying new ideas and ultimately end up making lots of fun cheesecake creations because I just love it so much! I also love to share homemade cheesecake recipes at gatherings and with others!
Anyway, enough about my dessert weakness and let’s get on with the recipe!
How to make Bite-Sized Raspberry Swirl Cheesecakes with fresh raspberries and graham cracker crust
Ingredients needed for Bite-Sized Cheesecakes
For the crust:
- 1 1⁄2 cups graham cracker crumbs
- 4 tbsp. unsalted butter, melted
- 3 tbsp. sugar
- For the raspberry swirl:
- 6 oz. fresh raspberries
- 2 tbsp. sugar
For the filling:
- 2 8 oz pkg. cream cheese, at room temperature
- 1 1⁄2 cups sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 4 large eggs, at room temperature
How to make Bite-Sized Cheesecakes:
1. Preheat oven to 325° and line cupcake pans with paper liners.
2. 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 bottom of each cupcake
liner. Flatten crumbs with fingers, or use the bottom of a small drinking glass to create a flat crust.
3. To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.
4. 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. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing after each addition. Be sure not to over mix as this will cause cheesecakes to sink after baking.
5. To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. 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.
6. 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.) 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.
Yummy! I sometimes like to garnish with a bit of whipped cream and a raspberry and a mint leaf! But most of the time, they get eaten just like this because garnishing can’t wait. 🙂
Here’s a printable recipe for you to print and keep with your recipes for convenience!
| Bite-Sized Raspberry Swirl Cheesecakes Recipe with Fresh Raspberries and Graham Cracker Crust | Print |
- 1 1⁄2 cups graham cracker crumbs
- 4 tbsp. unsalted butter, melted
- 3 tbsp. sugar
- 6 oz. fresh raspberries
- 2 tbsp. sugar
- 2 8 oz pkg. cream cheese, at room temperature
- 1 1⁄2 cups sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 4 large eggs, at room temperature
- Preheat oven to 325° and 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 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, combine the raspberries and sugar in a blender or food processor.
- 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. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing after each addition. Be sure
- not to over mix as this will cause cheesecakes to sink after baking.
- To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. 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.
- 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.) 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.
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