Mini Raspberry Swirl Cheesecakes

Published on March 31, 2022

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Yield:

16 mini cheesecakes

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• 1 (9 inch) prepared graham cracker crust

• 2 (8 ounce) packages cream cheese, softened

• ¾ cup white sugar

• ½ teaspoon vanilla extract

• 1 pinch salt

• 2 large eggs

• 8 teaspoons raspberry puree

1. Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.

2. Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.

3. Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.

4. Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.

5. Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.

6. Refrigerate before serving.

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Nutrition Facts (per serving)

218Calories14g Fat20g Carbs4g Protein

None

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Nutrition FactsServings Per Recipe16Calories218% Daily Value *Total Fat14g18%Saturated Fat7g36%Cholesterol54mg18%Sodium187mg8%Total Carbohydrate20g7%Dietary Fiber0g1%Protein4gPotassium58mg1%

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