It’s hard to believe that summer is coming to an end. Since school started last week and summer fruits are slowly disappearing from stores, I decided to make one final summer dessert. Usually when I eat cheesecake, a whole slice is a little overwhelming, but these minis turned out to be the perfect size.
Mini Raspberry Swirl Cheesecakes (click to print)
makes 24 mini cheesecakes
adapted from Martha Stewart via Zoom Yummy
1 1/2 cups finely ground graham crackers
3 tablespoons unsalted butter, melted
3 tablespoons sugar
1 container (6 ounces) fresh raspberries
2 tablespoons sugar
2 pounds cream cheese, at room temperature
1 1/2 cups sugar
pinch of salt
1 teaspoon vanilla extract
4 large eggs, at room temperature
Preheat the oven to 325°F. Line standard muffin tins with paper liners. Set aside.
Stir together ground graham crackers, melted butter, and sugar. Press 1 tablespoon of the mixture firmly into the bottom of each lined cup. Bake until set, about 5 minutes. Let cool.
In the bowl of a food processor, process the raspberries until smooth. Strain puree through a fine sieve into a small bowl, pressing with a flexible spatula to strain through as much liquid as possible; discard solids. Whisk in 2 tablespoons sugar. Set aside.
With an electric mixer on medium-high speed, beat the cream cheese until fluffy, scraping down the sides of the bowl as needed. With the mixer on low speed, add the sugar in a steady stream. Add the salt and vanilla. Add the eggs, one at a time, beating until just combined after each addition.
Spoon 3 tablespoons of filling over the crust in each cup. Dollop small drops of raspberry puree over the filling. With a wooden skewer or toothpick, swirl the puree into the filling. Bake until the filling is set, about 22-25 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before serving.