These adorable “portion perfect” Raspberry Swirl Cheesecake Minis will be just the ticket to end your meal on a sweet note without blowing your entire diet! Fresh raspberry sauce is marbled through the decadent and creamy cheesecake, which tops off a crunchy, chocolate cookie crust. How sweet it is!
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Ingredients: (for 1 dozen)Crust -
- 1 cup chocolate cookie crumbs
- about 13 chocolate sandwich cookies
- 1 Tbsp granulated sugar
- 5 Tbsp melted butter
- 6 oz (a slightly rounded cup) fresh raspberries
- 3 Tbsp granulated sugar
- 1 tsp corn starch
- 2 (8oz) blocks of full fat cream cheese, room temperature
- 2/3 cup granulated sugar
- 1/8 tsp table salt
- 1 tsp vanilla
- I like the clear, Mexican vanilla the best
- 1/2 tsp lemon zest (about 1 lemon)
- 2 large eggs, room temperature
- 1/2 cup full fat sour cream, room temperature
Step-by-Step:
Begin by taking out all of your cold filling ingredients so they can come to room temperature. Preheat oven to 300 F. Prepare your pan(s).
I have read that using the metallic cupcake liners can make your food take "metallic," but you may want to add them on the outside of the paper ones as sort of a double layer. I used paper liners. The butter in the crust, once cooled, can make the papers stick to the pan a bit. If this happens, you can set the bottom of the pan in some warm water for a couple of minutes. But the foil (outer wrapper) should prevent the butter from seeping through. Just a thought.
In a food processor, mix all ingredients until they resemble wet sand... umm.. dirt. Haha!
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| 13 chocolate sandwich cookies |
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| 1 Tbsp granulated sugar |
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| 5 Tbsp melted butter |
Press 1 Tbsp of the cookie crust into each cupcake liner that you have set into standard muffin pan. Press the crust down with your fingers.
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| 1 Tbsp wet cookie crust |
Raspberry sauce -
Mix all ingredients in a cold saucepan, and heat until bubbling.
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| 1 cup fresh raspberries |
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| 3 Tbsp granulated sugar |
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| 1 tsp corn starch |
Remove from heat when thicken. Transfer to a glass container and cool in the refrigerator until needed.
Filling - Mix all room temperature ingredients in a stand mixer, on low. You don't want to mix on high because it will put too much air into the batter.
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| 2 (8oz) blocks full fat cream cheese - room temperature. |
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| 2/3 cup granulated sugar |
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| 1 tsp vanilla. I am using clear Mexican vanilla. |
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| 1/2 tsp lemon zest |
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| 2 large eggs, room temperature |
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| 1/2 cup full fat sour cream, room temperature |
Using an ice cream scoop, fill the cupcake papers. I found the cupcake scoop to be the perfect amount of batter.
Next, add three "drops" of the cooled raspberry sauce on top of the filled cheesecake batter. I used a baby spoon for this.
Bake on 300 F for 18-22 minutes. The center should still be a little bit "jiggly" and still slightly moist looking. Remove and allow them to cool.
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Begin by taking out all of your cold filling ingredients so they can come to room temperature. Preheat oven to 300 F.
Crust - In a food processor, mix all ingredients until they resemble wet sand... umm.. dirt. Haha! Press I Tbsp of the cookie crust into each cupcake liner that you have set into standard muffin pan. Press the crust down with your fingers. Cover the entire pan and place in the refrigerator to harden.
Raspberry sauce - Mix all ingredients in a cold saucepan, and heat until bubbling. Break down the raspberries by mashing them. I used my potato masher for this. Remove from heat when thicken. Transfer to a glass container and cool in the refrigerator until needed.
Filling - Mix all room temperature ingredients in a stand mixer, on low. You don't want to mix on high because it will put too much air into the batter. Using an ice cream scoop, fill the cupcake papers. I found the cupcake scoop to be the perfect amount of batter.
Next, add three "drops" of the cooled raspberry sauce on top of the filled cheesecake batter. I used a baby spoon for this. Use a chopstick or knife to swirl the raspberry sauce into the cheesecake batter.
Bake - Bake on 300 F for 18-22 minutes. The center should still be a little bit "jiggly" and still slightly moist looking. Remove and allow them to cool. Cover and refrigerate overnight or for several hours.
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