A gorgeous, marbled raspberry swirl is a decorative and tasty addition to these easy mini cheesecakes that are the perfect dessert for any special occasion.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
218 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
Step 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.
Step 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.
Step 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.
Step 5
Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
