Mini Raspberry Swirl Cheesecakes with Chocolate Crust
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Mini Raspberry Swirl Cheesecakes with Chocolate Crust
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Chocolate Crust:
- 1 cup of chocolate graham crackers, crushed into crumbs
- 4 tbsp Butter, melted
- 2 tbsp sugar
Raspberry Sauce:
- 12 oz. fresh raspberries
- 2-3 tbsp sugar, to taste
- 2 tbsp water
Cheesecake:
- 16 oz cream cheese, softened to room temperature
- ½ cup sour cream
- ¼ cup sugar
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325 degrees. Line a muffin pan with paper liners.
- Make the chocolate crusts by combining the crushed chocolate graham cracker crumbs, melted butter, and sugar in a small bowl.
- Mix well with until well combined and the texture of wet sand.
- Divide the crust evenly into the bottom of the lined muffin tin.
- Press the crumbs down firmly with the bottom of a glass.
- Place into the oven and bake for 5-6 minutes.
- Remove from the oven and let it cool completely.
- Make the raspberry sauce while the chocolate crusts are baking by combining the raspberries, sugar, and water together in a small saucepan over medium heat.
- Cook, stirring often, for 3-4 minutes, or until the raspberries are broken down.
- Taste and add more sugar if needed.
- Pour through a fine sieve to remove the seeds. Set sauce aside to cool.
- Make the cheesecake filling by beating the cream cheese in a stand mixer with the paddle attachment or hand mixer.
- Add in the sour cream, sugar, eggs, and vanilla.
- Mix until well combined, making sure to scrape the sides of the bowl.
- Spoon the cheesecake mixture evenly into the cooled muffin tin.
- Add three (1/4) teaspoon drops to the top of each cheesecake then gently swirl with a wooden skewer to get a marble design.
- Place in the oven and bake for 20-22 minutes, or until the cheesecakes are set.
- They will still jiggle a bit. Do not overcook them. If they start to crack they are getting overcooked.
- Allow them to cool in the muffin tin completely.
- Place in the refrigerator to chill along with the remaining raspberry sauce until ready to serve.
- Serve with fresh raspberries and raspberry sauce on the side. Enjoy.
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