35-Minute Mini Raspberry Swirl Cheesecakes
Delightful mini cheesecakes featuring a buttery graham cracker crust and a swirl of raspberry jam for a refreshing zing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup raspberry jam
Instructions
- Preheat your oven to 325°F.
- Prepare the crust by mixing the graham cracker crumbs with melted butter, then spoon into muffin liners.
- Mix the cream cheese with sugar until smooth, then add eggs and vanilla, beating until creamy.
- Fill each muffin liner with the cheesecake mixture, about three-quarters full.
- Swirl small dollops of raspberry jam into each cheesecake filling.
- Bake for about 20 minutes until edges are set and centers jiggle slightly.
- Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
These cheesecakes can be stored in an airtight container in the refrigerator for up to 4 days. They freeze well for up to 3 months.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg