Raspberry Swirl Cheesecake Minis Recipe

Name: Raspberry Swirl Cheesecake Minis
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: Chocolate Cookie Crumb; ¼ cup granulated sugar (for crust) + ½ cup granulated sugar (for filling); Butter; 1 cup fresh raspberries; Cornstarch; 16 ounces cream cheese; Table Salt; Vanilla; Lemon Zest; 2 large eggs; Sour Cream

Indulge in these delightful Raspberry Swirl Cheesecake Minis – the perfect guilt-free dessert! Each bite-sized cheesecake features a creamy, dreamy filling swirled with a vibrant fresh raspberry sauce, all sitting atop a crunchy chocolate cookie crust. These individual portions are ideal for satisfying your sweet tooth without overdoing it. Perfect for parties, special occasions, or a simple weeknight treat!

Prep Time 25 mins

Cook Time 55 mins

Calories 371.4 kcal

Protein 9g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry Swirl Cheesecake Minis

Chocolate Cookie Crumb
¼ cup granulated sugar (for crust) + ½ cup granulated sugar (for filling)
Butter
1 cup fresh raspberries
Cornstarch
16 ounces cream cheese
Table Salt
Vanilla
Lemon Zest
2 large eggs
Sour Cream

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How to Make Raspberry Swirl Cheesecake Minis

Preheat oven to 350°F (175°C).
Prepare the crust: In a food processor, combine 1 ½ cups chocolate cookie crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Pulse until well combined. Press mixture into the bottom of a mini muffin tin (24 cups).
Prepare the cheesecake filling: In a large bowl, beat 16 ounces cream cheese until smooth. Gradually add ½ cup granulated sugar and 2 large eggs, beating until combined. Stir in 1 teaspoon vanilla extract.
Prepare the raspberry sauce: In a small saucepan, combine 1 cup fresh raspberries, ¼ cup granulated sugar, and 1 tablespoon lemon juice. Simmer over medium heat for 5-7 minutes, or until raspberries have softened and sauce has thickened slightly. Strain the sauce through a fine-mesh sieve to remove seeds (optional).
Assemble the cheesecakes: Spoon about 1 tablespoon of the cheesecake batter into each crust. Dollop a teaspoon of raspberry sauce on top, then swirl gently with a toothpick or knife. Top with the remaining cheesecake batter.
Bake for 20-25 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
Let cool completely in the muffin tin before refrigerating for at least 4 hours, or preferably overnight.
Garnish with fresh raspberries before serving (optional).