6/09/2012

Mini Raspberry Swirl Cheesecakes

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Normally I post a Sunday dinner menu for the weekend, but this Sunday I will not be able to spend a normal amount of time in my kitchen.  We are having a little celebration with family today and I will be bringing this sweet treat to share.  

I brought these to a neighborhood graduation party a few weeks ago and I made several batches of them.  Due to the amount I needed to make, I wanted to make the recipe simpler.  I took a cue from a Cook's Country recipe and used a store bought shortbread cookie in lieu of the original graham cracker crust.  I have to say, I liked this version better than the graham cracker.  The shortbread flavor paired really well with the raspberry flavor.  The graham cracker flavor can sometimes overpower the overall flavor profile of a cheesecake.  But that is just my opinion. What was the opinion of the other guests?  Let's just say that not a single cheesecake was left.  I even had a neighbor who claims he doesn't care for cheesecake polish off three of them.  (Don't worry Ron, your secret is safe with me☺).

Below are a few step-by-steps to help you with the baking process.


Line your muffin tins with 32 cupcake liners and place one shortbread cookie in the bottom of each cup.  I know 32 is an odd number for a recipe, but just ask your neighbor to borrow an extra muffin tin if you need one.


Once the raspberry mixture and cream cheese mixture are made, spoon three tablespoons of the cream cheese mixture into each cup.  Then dot 1/2 teaspoon (total for each cheesecake) of the raspberry mixture in several dots on top of the cheesecake filling.


Using a toothpick or skewer, swirl the raspberry mixture through the cheesecake filling to create a marbled effect.


Bake at 325° F for 22 minutes, or until the filling is just set.  The cheesecakes will looked puffed, but they will sink slightly once cooled.


Mini Raspberry Swirl Cheesecakes
makes 32

For the Crust
32 Keebler Simply Sandies

For the Raspberry Coulis
6 ounces fresh Raspberries
2-4 Tablespoons granulated sugar, depending on the sweetness of the berries
1 teaspoon freshly squeezed lemon juice

For the Filling
2 pounds cream cheese, at room temperature
1 1/2 cups granulated sugar
1/8 teaspoon kosher salt
2 teaspoons pure vanilla extract
4 extra large eggs, at room temperature

Preheat the oven to 325° F.  Line standard size muffin tins with paper liners and place one cookie in the bottom of each cup; set aside.

In the bowl of a food processor, puree the raspberries, 2 tablespoons of sugar, and lemon juice until completely smooth.  Strain the mixture through a fine-mesh sieve set over a bowl.  Taste for sweetness, adding more sugar if necessary.  Discard the seeds and set the coulis aside.

In a clean bowl of a food processor, puree the cream cheese, sugar, salt, vanilla, and eggs until completely smooth.  Spoon three tablespoons of the cream cheese mixture into each cupcake liner on top of the cookie.  Dot a 1/2 teaspoon of raspberry coulis (total) in a few dots over the cheesecake filling.  Use a toothpick or wooden skewer to lightly swirl the raspberry coulis to create a marbled effect.

Bake the cheesecakes until the filling is set, about 22 minutes, rotating the pans halfway through baking.  Transfer to a wire rack and cool to room temperature.  Carefully remove the cheesecakes and transfer to a rimmed baking sheet.  Refrigerate for at least 4 hours before serving.  Enjoy!

Source: Adapted from Cupcakes by Martha Stewart

20 comments:

  1. I made a similar recipe for my birthday last year. I pretty much died of happiness :)

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  2. These are super beautiful!
    I have not doubt the taste is great, but I just love swirl looking

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  3. Those will be baked very soon. Thanks! Kirsten

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  4. I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

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    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

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  5. These are so pretty! (Gotta love food that's yummy AND pretty!) Can't wait to try them out.

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  6. May I know if you used mini muffin pans or you just call this mini because it's small compared to a regular size of cheesecake? Thanks.

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    Replies
    1. Yes, they are mini in comparison to a regular size cheesecake. I used a standard size muffin pan and liners for this recipe.

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  7. Do you know if these freeze well? I'm planning on making them for a party and want to make them in advance.

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    Replies
    1. I have never frozen them, but if you wrap and store them well, I can't see why not.

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  8. Do you mean 2 standard size packages of cream cheese?

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    Replies
    1. Two pounds of cream cheese is 4 (8-ounce) packages.

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  9. Hi, i was wondering if it comes out of the liner easily? or does all the cheesecake get stuck all over the sides of the liner? thanks!

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    Replies
    1. Yes, the liners remove easily, especially if they are well chilled.

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  10. Do you know if i can substitute the raspberries for strawberries? Where i live they arent in season yet. But i still wanted to make the cheesecake bites.

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    Replies
    1. Yes, you can make a strawberry coulis instead.

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  11. I just made these today but used rasberry coulis and blueberry for a variety as well as gramcraker crums instead of cookies. But they game out wonderfully delicious and were so easy to make! The first plate was gone within minutes. Thanks for sharing the recipe, very pleased! :)

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  12. Could I halve this recipe exactly?

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  13. How would I need to adjust the cooking time and temperature if I wanted to bake mini-muffins?

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    Replies
    1. I can't say for certain, but I would begin checking them after 10 minutes of cooking to see if they have set.

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