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Mini Raspberry Swirl Cheesecakes
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Easy mini cheesecakes with stunning raspberry swirl, a must-have dessert for any special occasion.
Ingredients:
  • 1 (9 inch) prepared graham cracker crust
  • 2 (8 ounce) packages cream cheese, softened
  • 0.75 cup white sugar
  • 0.5 teaspoon vanilla extract
  • 2 large eggs
  • 8 teaspoons raspberry puree
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C) and line 16 muffin cups with paper liners.
  • Break up the graham cracker crust into crumbs and press them evenly into the bottom of the muffin cups, firmly pressing down to create a solid crust.
  • Mix cream cheese in a bowl using an electric mixer until smooth. Blend in sugar until well combined. Stir in vanilla and salt. Gently add eggs, one by one, mixing on low speed after each addition until incorporated.
  • Evenly spoon the cream cheese mixture into the muffin cups, using about 3 tablespoons per cup. Top each cheesecake with 1/2 teaspoon raspberry puree. Swirl the puree with a toothpick to create a marble design on each.
  • Bake in the preheated oven for 25 minutes until the filling is set. Then, cool on a wire rack.
  • Chill before serving.

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