These mini cheesecakes are a perfect grab and go treat that you are sure to love. This recipe can easily be made using a regular sized muffin tin for a heartier dessert. :)
For the crust:
- 1 1/2 cups graham cracker crumbs
- 4 Tbsp. butter, melted
- 3 Tbsp. sugar
For the filling:
- 2 lbs. cream cheese, room temperature
- 4 large eggs, room temperature
- 1 1/2 cups sugar
- pinch of salt
- 1 tsp. vanilla extract
For the raspberry swirl:
- 6 oz. fresh raspberries
- 2 tbsp. sugar
- Preheat the oven to 325 degrees F.
- Line cupcake pans with paper liners.
- Place graham crackers in a large measuring cup and smash with your hand. (I put a baggie over my hand so that the crackers wouldn't poke me.) To ensure that all of the crumbs were small, I poured the crumbs into the baggie and smashed them more with the glass measuring cup.
- In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Using a fork, stir until well blended and all the dry ingredients are moistened.
- Put 1/2 Tbsp. of the mixture into each cupcake liner. Press firmly into the bottom. (I used a small medicine cup to evenly press the crumbs down.)
- Bake crusts for 5 minutes. Place on a cooling rack and allow to cool completely.
- To make the filling, place cream cheese in a bowl and beat on medium-high speed until fluffy. Add sugar and beat until smooth. Mix in the salt and vanilla. Add eggs one at a time, mixing well after each addition.
- Return the crusts to the muffin tin. Put 1 Tbsp. of filling into each muffin liner.
- To make puree filling: Combine raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
To use raspberry jam: Place approx. 1 cup of jam into a microwave-safe bowl and heat until runny.
- Drop 1/2 tsp. of warm jam into the center of each and using a toothpick swirl the jam into the filling.
- Bake 18 minutes, or until filling is set, rotating the pan halfway through baking. Check frequently at the end of the cook time and check with a toothpick. They will appear puffed up at first but will settle down as they cool.
- Transfer the cheesecakes to a wire cooling rack and let cool to room temperature. Transfer them to the refrigerator and chill for at least 4 hours before serving.
- This recipe makes A LOT of mini cheesecakes. You can freeze them and defrost to serve. Or you can make some minis and a batch of full-sized cupcake ones too (that's what I did!).
To make cupcake sized cheesecakes:
By lalala... from Port Orchard, WA