These heavenly, individual-sized raspberry swirl cheesecakes are perfect for any occasion.
Ingredients
- 1 , 9 inch
- 2 , 8 ounce
- 0.75 cups white sugar
- 0.5 teaspoons vanilla extract
- 1 pinch salt
- 2 large eggs
- 8 teaspoons raspberry puree
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
-
2
Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
-
3
Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
-
4
Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
-
5
Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
-
6
Refrigerate before serving.
Nutrition Facts
Per serving
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