Dessert for 12
Raspberry Swirled Mini Cheesecakes
These mini cheesecakes have buttery crumb crusts, creamy filling, and raspberry swirls before baking and chilling.
$0.31per serving $
250 minstart to table
12servings
Ingredients
- 3/4 cup + 2 tbsp graham cracker crumbs
- 1 1/2 tsp granulated sugar
- 3 1 /2 tbsp salted butter
- 4 oz fresh raspberries
- 2 tbsp granulated sugar
- 3/4 cup granulated sugar
- 1 tbsp all-purpose flour
- 2 pks. cream cheese
- 1 tsp lemon zest
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Steps
- Heat the oven to 325 F and line a 12-cup muffin pan with paper liners.
- Mix the graham crumbs, 1 1/2 teaspoons sugar, and melted butter, then press the mixture into the liners and bake for 5 minutes.
- Cook the raspberries with 2 tablespoons sugar in a small saucepan over medium heat for 4 minutes, mashing until saucy.
- Beat the cream cheese, 3/4 cup sugar, flour, lemon zest, eggs, vanilla, and sour cream until smooth.
- Divide the filling over the crusts, spoon raspberry sauce on top, and swirl it gently with a toothpick.
- Bake for 22 to 25 minutes until the centers are firm, cool for 1 hour, then chill for at least 2 hours.
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