Raspberry Swirl Mini Cheesecakes

These mini cheesecakes are so easy to make and you’ll get plenty of compliments on these little beauties. Best of all, they taste every bit as good as they look!

The first cheesecake I ever ate had a beautiful array of different colored fresh fruit arranged all over the top that makes it look so pretty. I did not attempt to bake my first cheesecake until some years later and when I did, I discovered that making cheesecake was not that easy. Mine had a giant crack down the middle and  that fresh fruit arrangement … it’s exactly what I needed to hide the crack. Thankfully, cheesecake is pretty forgiving when it comes to taste, so it’s not a total loss.

Sometime later, while browsing through recipes, I came across this recipe for Raspberry Swirl Cheesecake or Cupcakes by Martha Stewart. I decided to try making the cupcakes and I was thrilled with the results. They were so easy to make, they looked so pretty and they tasted so good!

If you don’t have a lot of experience making cheesecakes, or even if you do, I’d encourage you to try this recipe. The results will not disappoint!

What you’ll Need to Make Raspberry Swirl Mini Cheesecakes

How to make Raspberry Swirl Mini Cheesecakes

To start, preheat the oven to 325F.

Line two 12 count 1 cup muffin pans with paper liners. Set aside.

Place one cup of graham cracker crumbs in a small glass prep bowl.

In a small saucepan, melt the butter on low heat until melted. Promptly turn off the heat. Pour onto the crumbs. Using a pastry blender, mix until thoroughly incorporated.

Using a tablespoon measure scoop one scant tablespoon of the crumb mixture into each cupcake liner. Press down firmly into the base. Set aside.

Note: If you use one leveled off tablespoon, you will not have enough crumbs and the base will be too thick.

Wash and drain the raspberries. Blend until liquified.

Pour into a fine sieve set over a bowl. The sieve must be fine enough to not allow any of the seeds through. Use a small whisk, if necessary, to coax the liquid through the sieve. Discard the seeds.

Whisk in two tablespoons of the sugar. Set aside.

Place the cream cheese in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until smooth and lightened, about three minutes. Add the remaining sugar, followed by the salt and vanilla. Reduce the speed to low. Mix in the eggs one at a time until fully incorporated.

Using a tablespoon measure, add three tablespoons of the mixture into each cup.

Drop the sauce using a ¼ teaspoon and making at least 7 dots. Pull a skewer through the dots creating swirling pattern. Don’t overdo as the cheese and raspberry sauce will start to blend to a pale pink.