Raspberry Swirled Mini Cheesecakes
Ingredients
The crust
-
¾
cup
graham cracker crumbs
-
2
Tbsp
granulated sugar
-
3½
Tbsp
salted butter
The raspberry swirl
-
4
oz
fresh raspberries
-
2
Tbsp
granulated sugar
The cheesecake filling
-
¾
cup
granulated sugar
-
1
Tbsp
all-purpose flour
-
2
8 oz
packages cream cheese
-
1
tsp
lemon zest
-
2
large
eggs
-
1
tsp
vanilla extract
-
¼
cup
sour cream
Instructions
- Preheat the oven to 325°F.
- Mix graham cracker crumbs and sugar in a bowl, then add melted butter and stir until moistened.
- Press the mixture into 12 paper-lined muffin cups and bake for 5 minutes. Allow to cool.
- Puree raspberries and sugar in a food processor, then strain to remove seeds.
- In a bowl, whisk sugar and flour, then blend in cream cheese and lemon zest until smooth.
- Add eggs one at a time, then stir in vanilla and sour cream until combined.
- Divide the cheesecake mixture among the cups over the crust, filling nearly full.
- Dollop raspberry sauce on top and swirl with a toothpick.
- Bake for 22-25 minutes until puffed and nearly set. Allow to cool and then chill in the refrigerator for 3 hours.
Nutrition Facts (estimated)
Servings
12
Calories
275
Total fat
19g
Total carbohydrates
23g
Total protein
4g
Sodium
209mg
Cholesterol
82mg
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