Bite-Sized Raspberry Swirl Cheesecakes Recipe with Fresh Raspberries and Graham Cracker Crust
 
Prep time
Cook time
Total time
 
Try this recipe for a gourmet, yet easy, spin on cheesecake and make these bite-sized cheesecakes with fresh raspberries and graham cracker crust!
Author:
Recipe type: Dessert
Serves: 24
Ingredients
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
Instructions
  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
  3. blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into bottom of each cupcake
  4. liner. Flatten crumbs with fingers, or use the bottom of a small drinking glass to create a flat crust.
  5. To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.
  6. To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.
  7. Blend in the sugar. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing after each addition. Be sure
  8. not to over mix as this will cause cheesecakes to sink after baking.
  9. To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot 1⁄2 teaspoon
  10. of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl
  11. and create a marbled effect.
  12. Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will look quite puffed
  13. initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer
  14. to the refrigerator and let chill for at least 4 hours before serving.
Recipe by The Thrifty Couple at https://thethriftycouple.com/bite-sized-raspberry-swirl-cheesecakes-recipe-with-fresh-raspberries-and-graham-cracker-crust/