Raspberry Swirl Cheesecakes

Indulge in the irresistible elegance of Raspberry Swirl Cheesecakes—individual-sized desserts that are as stunning as they are delicious. These creamy delights feature a buttery graham cracker crust, a velvety cream cheese filling, and a luscious swirl of homemade raspberry puree for a burst of fruity flavor. Perfectly portioned for 12 servings, they’re baked to perfection with a marbled design that makes each bite as beautiful as it is indulgent. Crafted with fresh raspberries and pantry staples, this recipe comes together in under an hour of active time and chills to creamy perfection in your fridge. Serve them as a show-stopping treat for gatherings, or enjoy them as a sophisticated personal indulgence. These mini cheesecakes combine classic flavors with a gourmet twist, guaranteed to impress every palate.

Nutriscore Rating: 42/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 12

Ingredients

• 1.5 cups Graham cracker crumbs
• 3 tablespoons Granulated sugar
• 5 tablespoons Unsalted butter, melted
• 1 cup Fresh raspberries
• 2 tablespoons Powdered sugar
• 16 ounces Cream cheese, softened
• 0.75 cup Granulated sugar
• 0.5 cup Sour cream
• 1.5 teaspoons Vanilla extract
• 2 pieces Large eggs

Directions

Step 1

Preheat your oven to 325°F (160°C). Line a 12-cup cupcake or muffin tin with paper liners.

Step 2

In a medium bowl, combine the graham cracker crumbs, granulated sugar (3 tablespoons), and melted butter. Mix until the texture resembles wet sand.

Step 3

Divide the crust mixture evenly among the 12 liners (about 1 tablespoon per liner). Press down firmly with the back of a spoon to create a compact crust. Bake for 5 minutes, then remove from the oven to cool slightly.

Step 4

In a small saucepan over medium heat, combine the fresh raspberries and powdered sugar. Cook for 5-7 minutes, stirring and mashing the raspberries until they break down into a smooth sauce. Strain the mixture through a fine mesh sieve to remove seeds. Set the raspberry puree aside to cool.

Step 5

In a large mixing bowl, beat the softened cream cheese and granulated sugar (3/4 cup) with an electric mixer until smooth and creamy.

Step 6

Add the sour cream and vanilla extract to the cream cheese mixture, mixing until well combined.

Step 7

On low speed, beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Do not overmix.

Step 8

Scoop the cheesecake filling into the prepared muffin cups, filling each about 3/4 full.

Step 9

Drop small dots of the raspberry puree (about 1/4 teaspoon each) onto the surface of the batter in each cup. Use a toothpick to gently swirl the puree into the cheesecake batter to create a marbled effect.

Step 10

Bake the cheesecakes for 20-23 minutes, or until the centers are set but still slightly jiggly. Do not overbake.

Step 11

Remove the cheesecakes from the oven and allow them to cool in the pan for 30 minutes. Then, transfer them to the refrigerator to chill for at least 2 hours or overnight.

Step 12

Before serving, remove the paper liners and garnish with fresh raspberries or a dollop of whipped cream, if desired.

Nutrition Facts

Serving size	1251.4 grams (1251.4g)

Amount per serving	% Daily Value*
Calories	4112

Total Fat 268.20g	344%
Saturated Fat 154.80g	774%
Polyunsaturated Fat 0.00g
Cholesterol 1087mg	362%
Sodium 2778mg	121%
Total Carbohydrate 393.10g	143%
Dietary Fiber 12.50g	45%
Total Sugars 276.40g
Protein 58.80g	118%

Vitamin D 80IU	400%
Calcium 800mg	62%
Iron 11mg	60%
Potassium 1076mg	23%

*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: 57.2%

Protein: 5.6%

Carbs: 37.2%