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. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
2. 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. 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. 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. 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. 6 Refrigerate before serving.

Nutrition per serving