Raspberry Swirl Cheesecake Minis

Indulge in the luscious elegance of Raspberry Swirl Cheesecake Minis—perfectly portioned treats that combine creamy cheesecake decadence with the vibrant sweetness of fresh raspberries. These bite-sized delights start with a buttery graham cracker crust as the base, topped with a rich cream cheese filling that's swirled with a stunning raspberry puree for a marbled masterpiece. With just 20 minutes of prep time and easy-to-follow steps, these mini cheesecakes are ideal for celebrations, parties, or a sophisticated dessert anytime. Chilled to perfection, they deliver a tangy-sweet symphony of flavors in every bite. Make your dessert table unforgettable with these show-stopping Raspberry Swirl Cheesecake Minis!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1 cup Graham cracker crumbs
• 4 tablespoons Unsalted butter, melted
• 2 tablespoons Granulated sugar (for crust)
• 16 ounces Cream cheese, softened
• 0.75 cup Granulated sugar (for filling)
• 1 teaspoon Vanilla extract
• 2 units Large eggs
• 0.5 cup Sour cream
• 1 cup Fresh raspberries
• 2 tablespoons Powdered sugar

Directions

Step 1

Preheat the oven to 325°F (165°C) and line a standard 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles damp sand.

Step 3

Press about 1 tablespoon of the crust mixture firmly into the bottom of each cupcake liner. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together until smooth and creamy, about 2-3 minutes.

Step 5

Add the vanilla extract, eggs (one at a time), and sour cream to the cream cheese mixture, beating well after each addition until fully incorporated. Avoid overmixing.

Step 6

In a blender or food processor, puree the fresh raspberries with powdered sugar until smooth. Strain the mixture through a fine mesh sieve to remove seeds if desired.

Step 7

Spoon the cream cheese filling evenly over the prepared crusts, filling each liner approximately 3/4 full.

Step 8

Drop small dollops of the raspberry puree onto the surface of each cheesecake. Use a toothpick or skewer to swirl the raspberry puree into the batter for a marbled effect.

Step 9

Bake in the preheated oven for 22-25 minutes, or until the centers are slightly set but still have a slight jiggle.

Step 10

Allow the cheesecakes to cool in the pan for 20 minutes, then transfer to the refrigerator to chill for at least 2 hours before serving.

Step 11

Remove from paper liners before serving and enjoy your Raspberry Swirl Cheesecake Minis!

Nutrition Facts

Serving size	1047.8 grams (1047.8g)

Amount per serving	% Daily Value*
Calories	3480

Total Fat 227.60g	292%
Saturated Fat 130.70g	653%
Polyunsaturated Fat 0.00g
Cholesterol 998mg	333%
Sodium 2340mg	102%
Total Carbohydrate 326.40g	119%
Dietary Fiber 11.00g	39%
Total Sugars 241.40g
Protein 50.90g	102%

Vitamin D 80IU	400%
Calcium 615mg	47%
Iron 9mg	49%
Potassium 982mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 5.7%

Carbs: 36.7%