Description
Delicious and charming mini cheesecakes with a raspberry swirl, perfect for gatherings.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup raspberry jam
Instructions
- Preheat your oven to 325°F.
- Mix the graham cracker crumbs and melted butter until well combined. Press this mixture into muffin liners placed in a muffin tin to create the crusts.
- Beat the softened cream cheese and sugar together until smooth and creamy. Add in the eggs and vanilla extract, mixing until combined.
- Pour the cream cheese filling over the crusts in the muffin liners, filling them about three-quarters full.
- Drop small spoonfuls of raspberry jam on top of each cheesecake filling. Use a toothpick or knife to gently swirl the jam into the filling for a beautiful marbled effect.
- Bake in the preheated oven for about 20 minutes. The mini cheesecakes are ready when set but still slightly jiggly in the center.
- Remove them from the oven and let cool at room temperature, then transfer to the refrigerator. Chill for at least an hour before serving.
Notes
Serve with powdered sugar, extra jam, whipped cream, or ice cream for a delightful treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 230
- Sugar: 12g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Keywords: mini cheesecakes, raspberry desserts, quick desserts