Description
Indulge in these delightful Raspberry Swirled Mini Cheesecakes featuring a buttery graham cracker crust, creamy cheesecake filling, and a vibrant raspberry swirl. These mini treats are perfect for any occasion!
Ingredients
Units
Scale
Crust:
- 3/4 cup + 2 tbsp graham cracker crumbs (from 7 full sheets)
- 1 1/2 tsp granulated sugar
- 3 1 /2 Tbsp salted butter, melted
Raspberry Swirl:
- 4 oz fresh raspberries
- 2 Tbsp granulated sugar
Cheesecake filling:
- 3/4 cup granulated sugar
- 1 Tbsp all-purpose flour
- 2 (8 oz) pks. cream cheese, softened well but not melted
- 1 tsp lemon zest
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Instructions
- Crust: Preheat oven and prepare crust mixture. Press into muffin cups and bake.
- Raspberry Swirl: Puree raspberries and sugar, strain, and set aside.
- Cheesecake filling: Prepare and blend ingredients until smooth. Fill muffin cups and swirl in raspberry sauce. Bake until set.
- Chill, then serve and enjoy!
Notes
- You can customize the swirl by using other fruits like blueberries or strawberries.
- Feel free to top with whipped cream or additional fresh berries before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg