Mini Raspberry Swirl Cheesecakes

Normally, I post a Sunday dinner menu for the weekend, but this Sunday I will not be able to spend the usual amount of time in my kitchen. We are having a little celebration with family today, and I will be bringing this sweet treat to share.

I brought these to a neighborhood graduation party a few weeks ago and made several batches. Because of the amount I needed to make, I wanted to simplify the recipe. I took a cue from a Cook’s Country recipe and used a store-bought shortbread cookie in lieu of the original graham cracker crust. I have to say, I liked this version better than the graham cracker. The shortbread flavor paired really well with the raspberry flavor. The graham cracker flavor can sometimes overpower the overall flavor profile of a cheesecake. But that is just my opinion. What was the opinion of the other guests? Let’s just say that not a single cheesecake was left. I even had a neighbor who claimed he didn’t care for cheesecake, yet he polished off three of them. (Don’t worry, Ron, your secret is safe with me. 😉)

Below are a few step-by-steps to help you with the baking process.

Line your muffin tins with 32 cupcake liners, then place one shortbread cookie at the bottom of each cup. I know 32 is an odd number for a recipe, but just ask your neighbor to borrow an extra muffin tin if you need one.

Once the raspberry and cream cheese mixtures are made, spoon 3 tablespoons of the cream cheese mixture into each cup. Then dot ½ teaspoon (total for each cheesecake) of the raspberry mixture in several dots on top of the cheesecake filling.

Using a toothpick or skewer, swirl the raspberry mixture through the cheesecake filling to create a marbled effect.

Bake at 325°F for 22 minutes, or until the filling is just set. The cheesecakes will look puffed, but they will sink slightly once cooled.

Mini Raspberry Swirl Cheesecakes

By Nicole Prep: 20 minsCook: 22 minsRefrigeration Time: 4 hrsTotal: 4 hrs 42 mins Servings: 32 cheesecakes Creamy mini cheesecakes with swirls of raspberry purée are baked on a store-bought cookie crust. They are so easy and so delicious!

Equipment

• 14-cup food processor
• Fine-mesh strainer
• 12-cup standard muffin pan

Ingredients 

For the Crust

• 32 Keebler Simply Sandies

For the Raspberry Coulis

• 6 ounces fresh raspberries
• 2-4 tablespoons granulated sugar, depending on the sweetness of the berries
• 1 teaspoon freshly squeezed lemon juice

For the Filling

• 2 pounds cream cheese, at room temperature
• 1 ½ cups granulated sugar
• ⅛ teaspoon kosher salt
• 2 teaspoons pure vanilla extract
• 4 extra-large eggs, at room temperature

Instructions 

1. Preheat the oven to 325°F. Line standard size muffin tins with paper liners and place one cookie in the bottom of each cup; set aside.
2. In the bowl of a food processor, puree the raspberries, 2 tablespoons of sugar, and lemon juice until completely smooth. Strain the mixture through a fine-mesh sieve set over a bowl. Taste for sweetness, adding more sugar if necessary. Discard the seeds and set the coulis aside.
3. In a clean bowl of a food processor, purée the cream cheese, sugar, salt, vanilla, and eggs until completely smooth. Spoon three tablespoons of the cream cheese mixture into each cupcake liner on top of the cookie. Dot a ½ teaspoon of raspberry coulis (total) in a few dots over the cheesecake filling. Use a toothpick or wooden skewer to lightly swirl the raspberry coulis, creating a marbled effect.
4. Bake the cheesecakes until the filling is set, about 22 minutes, rotating the pans halfway through baking. Transfer to a wire rack and cool to room temperature. Carefully remove the cheesecakes and transfer to a rimmed baking sheet. Refrigerate for at least 4 hours before serving. Enjoy!

Nutrition

Calories: 191kcal, Carbohydrates: 17g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.002g, Cholesterol: 49mg, Sodium: 134mg, Potassium: 61mg, Fiber: 0.5g, Sugar: 13g, Vitamin A: 419IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.