The sweetened graham cracker crust provides a light crunch to go along with the smooth and rich cheesecake filling, swirled with a sweet raspberry puree for the perfect bite-sized dessert in this mini Raspberry Swirl Cheesecake recipe. This is such an easy and fun mini cheesecake recipe that you will find yourself making it on a regular basis, and because it is such a delicious dessert, everyone is sure to love this Raspberry Swirl Cheesecake recipe!
With little ones, it is great to have single portion desserts on hand for a quick snack. It’s also helpful if you are trying to cut back on the sweets but still indulge your cravings. In this easy cheesecake recipe, raspberries pair perfectly with the smooth richness of cheesecake. This mini raspberry swirl cheesecake recipe is easy to make, easy to clean up, and freezer friendly. You can mix up a double or triple batch if you find a good sale on raspberries or cream cheese, prepare them, and then carefully wrap & freeze the extras.
Grab the kids to help you make this cheesecake, because it has plenty of steps they can help with. Starting with crushing the graham crackers for the homemade crust, to blending the raspberries and sugar for the swirl filling your kids can get involved to help you.
You start with a basic, but delicious graham cracker crust. Once you have it in your cupcake liners, you’ll want to grab your raspberries and sugar to make the simple swirl. This part kids will love helping you with. The cheesecake filling is super easy to mix together with a bit of help from your stand mixer or hand mixer.
Once you have all of the ingredients ready, you can assemble them by pouring the cream cheese mixture into each cupcake linker and adding a small amount of raspberry puree to each. Let your kids help you with a skewer or toothpick to swirl the mixture so it is swirled and mixed well.
Raspberry Swirl Mini Cheesecake
- 1 ½ cups graham cracker crumbs
- 4 tablespoons unsalted butter melted
- 3 tablespoons sugar
- 6 oz. fresh raspberries
- 2 tablespoons sugar
- 2 packages cream cheese 8 oz each, softened
- 1 ½ cups sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 4 large eggs at room temperature
Preheat oven to 325° and line muffin pans with paper liners.
In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into bottom of each cupcake liner. Flatten crumbs with fingers, or use the bottom of a small drinking glass to create a flat crust.
To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.
To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar. Mix in the salt and vanilla.
Add the eggs one at a time and mix until JUST combined between eggs. Be sure not to over mix as this will cause cheesecakes to sink after baking.
To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.
This mini Raspberry Swirl Cheesecake recipe is a great easy dessert to create for your friends and family this summer. It will be a huge hit at your next picnic event, but also beautiful enough to share at dinner parties.
Don’t forget to check out my other cheesecake recipes!