Not a great thing to make if you are trying to watch your weight ;)These were delicious, I can't stop eating them! And they are way too convenient in their little muffin cups. I made these Saturday for a dessert, we had some friends over, they thought they were delish too! This recipe makes a ton, over 30 individual cheesecakes. I found this recipe on Pinterest but made minor adjustments ;)
Mini Raspberry Cheesecakes
Crust:
1 1/2 cups graham crackers crumbs
4 tbsp. butter, melted
3 tbsp. sugar
Raspberry swirl:
6oz. fresh raspberries
2 tbsp. sugar
Cheesecake filling:
2lbs cream cheese (4 blocks, 8oz each)
1 1/2 cups sugar
pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
First preheat your oven to 325. Line cupcake pans with liners. Spray with non stick cooking spray. Combine the crust ingredients. Stir with fork until well moistened. Press 1 tbsp into each cupcake liner. Press down with bottom of cup. Bake for 5 minutes, then let cool.
Now time to make the raspberry swirl. Put raspberries and sugar in blender or food processor. Mix until smooth, pour through a mesh strainer if wanted to remove seeds.
Now time to make cheesecake part! Beat cream cheese until fluffy. Add sugar until smooth. Mix in salt and vanilla. Beat in eggs one at a time, mixing well after each one.
Spoon 3 tbsp of cheesecake filling over crust. Put 3 dots of raspberry puree on top. Swirl with toothpick. Bake 22-25 minutes, or until set. Let cool, then put in fridge for about 4 hours before serving.
Makes about 30-32 cupcakes.
Enjoy!
Mini Raspberry Cheesecakes
Crust:
1 1/2 cups graham crackers crumbs
4 tbsp. butter, melted
3 tbsp. sugar
Raspberry swirl:
6oz. fresh raspberries
2 tbsp. sugar
Cheesecake filling:
2lbs cream cheese (4 blocks, 8oz each)
1 1/2 cups sugar
pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
First preheat your oven to 325. Line cupcake pans with liners. Spray with non stick cooking spray. Combine the crust ingredients. Stir with fork until well moistened. Press 1 tbsp into each cupcake liner. Press down with bottom of cup. Bake for 5 minutes, then let cool.
Now time to make the raspberry swirl. Put raspberries and sugar in blender or food processor. Mix until smooth, pour through a mesh strainer if wanted to remove seeds.
Now time to make cheesecake part! Beat cream cheese until fluffy. Add sugar until smooth. Mix in salt and vanilla. Beat in eggs one at a time, mixing well after each one.
Spoon 3 tbsp of cheesecake filling over crust. Put 3 dots of raspberry puree on top. Swirl with toothpick. Bake 22-25 minutes, or until set. Let cool, then put in fridge for about 4 hours before serving.
Makes about 30-32 cupcakes.
Enjoy!
I once made mini cheesecakes with an oreo crust... as in, you place a whole oreo in the bottom of your muffin tin and pour the cheesecake on top! A little less labor intensive!
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