I cannot begin to tell you about how much I love cheesecake. I could talk about the amazing texture, the rich creamy goodness. I could talk about the whole world of different cheesecake flavors and opportunities. I could talk about how absolutely cute these scrumptious little cuties look! But, that would do cheesecake no justice!
“To understand the cheesecake, you must eat the cheesecake!”
On a ever-so-slightly more serious note, these mini cheesecakes are the absolute favorite treat for…whenever. They are small, so you can feel less guilty about eating all of them!
Also, it’s way way way too cold outside, so I like to pretend it’s spring in my kitchen. Thus, raspberries! Yay! Truth be told, I’m not a fruit person. (I know, I know.) Well, actually, I like watermelon and guavas, so that’s something I guess. Anyway, I still really loved these!
Yield: 24 Cheesecakes
- 3/4 cup + 2 tbsp graham cracker crumbs
- 3 tbsp. butter, melted
- 2 1/4 tbsp. sugar
- 4 pkgs. (8 oz.each- 32 oz. total) Cream cheese, room temperature
- 1 tsp vanilla
- 1 1/2 cup sugar
- 4 eggs, room temperature
- 6 oz. fresh raspberries
- 2 tbsp sugar
Preheat oven to 325° F.
To make the crusts, line cupcake tins with 24 cupcake liners. Combine graham cracker crumbs, butter, and sugar with a fork in a small bowl. Take 1 tbsp of graham cracker mixture and place it into each liner and firmly press it down. (Using a small glass is usually the easiest way to do it.) Bake for 5 minutes and remove from oven.
To make the cheesecake filling, beat the cream cheese until fluffy in a large mixing bowl. Add the sugar and vanilla and mix until combined. Then, add the eggs, stirring after each addition. Be careful not to over-beat the batter, as this can cause the cheesecakes to sink after baking.
To make the raspberry purée, mix the raspberries and sugar in a separate bowl until smooth. Use a fine meshed sieve to remove the seeds.
To put everything together, pour the cheesecake batter into each liner over the graham cracker crust. Add about 1/2 tsp of the raspberry purée into each liner over the cheesecake batter, divided into a few dots. Using a toothpick, gently swirl the purée at the surface of the batter.
Bake for about 24 minutes, until the cheesecakes are set, rotating the pans halfway through. Remove from the oven and cool for 30 minutes, until at room temperature. Cool for at least 2 hours in refrigerator before serving.
Slightly adapted from: Annie’s Eats: Raspberry Swirl Cheesecake Cupcakes