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    You are in: Home / Recipes / Raspberry Swirl Cheesecake Minis Recipe
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    Raspberry Swirl Cheesecake Minis

    1/1 Photo of Raspberry Swirl Cheesecake Minis

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    35 mins

    20 mins

    Sharon123's Note:

    These adorable “portion perfect” Raspberry Swirl Cheesecake Minis will be just the ticket to end your meal on a sweet note without blowing your entire diet! Fresh raspberry sauce is marbled through the decadent and creamy cheesecake, which tops off a crunchy, chocolate cookie crust. From Menu Musings.

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    Mini ch ...

    Units: US | Metric


    • 1 cup chocolate cookie crumb (about 13 chocolate sandwich cookies)
    • 3 tablespoons granulated sugar
    • 5 tablespoons melted butter

    Raspberry Sauce



    1. 1
      Begin by taking out all of your cold filling ingredients so they can come to room temperature. Preheat oven to 300°F
    2. 2
    3. 3
      In a food processor, mix all ingredients until they resemble wet sand -- umm. dirt. Press I Tbsp of the cookie crust into each cupcake liner that you have set into standard muffin pan. Press the crust down with your fingers. Cover the entire pan and place in the refrigerator to harden.
    4. 4
      Raspberry sauce:.
    5. 5
      Mix all ingredients in a cold saucepan, and heat until bubbling. Break down the raspberries by mashing them. I used my potato masher for this. Remove from heat when thickened. Transfer to a glass container and cool in the refrigerator until needed.
    6. 6
    7. 7
      Mix all room temperature ingredients in a stand mixer, on low. You don't want to mix on high because it will put too much air into the batter. Using an ice cream scoop, fill the cupcake papers. I found the cupcake scoop to be the perfect amount of batter. Next, add three "drops" of the cooled raspberry sauce on top of the filled cheesecake batter. I used a baby spoon for this. Use a chopstick or knife to swirl the raspberry sauce into the cheesecake batter.
    8. 8
      Bake on 300 F for 18-22 minutes. The center should still be a little bit "jiggly" and still slightly moist looking. Remove and allow them to cool. Cover and refrigerate overnight or for several hours.
    9. 9
    10. 10
      to release the papers from the pan after chilling overnight, you may find that they stick down. The paper liner allow the melted butter to bleed a little, and with chilling, the butter can tend to stick to the pan. If this happens, set the whole pan in a larger pan (or sink) of warm water for a few minutes to warm that butter up again. Another alternative would be to use an outer, foil liner. I didn't want to bake the cheesecake in foil liners, as I have heard they impart a metallic taste (yuck). But if you use an inner paper liner and an outer foil liner, this may help.

    Ratings & Reviews:

    • on November 24, 2014


      Amazingly beautiful and tasty. Would be 5 stars but I would cut the raspberry sauce in half because it made way too much. Also there was cheesecake mixture that wouldn't fit into the 12 muffin tins. I skipped the lemon zest and used Stouffers Chocolate Animal Crackers for my cookie crumbs.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Raspberry Swirl Cheesecake Minis

    Serving Size: 1 (1355 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 371.4
    Calories from Fat 233
    Total Fat 25.9 g
    Saturated Fat 14.3 g
    Cholesterol 103.6 mg
    Sodium 272.4 mg
    Total Carbohydrate 32.2 g
    Dietary Fiber 0.9 g
    Sugars 19.6 g
    Protein 4.7 g

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