Description
A delightful mini cheesecake with a raspberry swirl.
Ingredients
Scale
- 8 oz cream cheese
- 1/2 cup sugar
- 1/2 cup sour cream
- 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of muffin tins.
- In a separate bowl, beat cream cheese and sugar until smooth.
- Add sour cream and vanilla extract. Mix well.
- Beat in eggs one at a time.
- Pour the cream cheese mixture into the prepared crusts.
- Drop spoonfuls of raspberry puree on top and swirl with a toothpick.
- Bake for 20 minutes. Let cool before removing from tins.
Notes
- Use fresh raspberries for best results.
- Chill the cheesecakes for a few hours before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: mini raspberry swirl cheesecake