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Mini Raspberry Swirl Cheesecakes

Prep Time20 minutes
Cook Time30 minutes
Resting Time2 hours
Servings: 12

Equipment

  • muffin pan
  • muffin liners or parchment paper
  • electric mixer
  • toothpicks (for drawing the swirls)

Ingredients

Raspberry Swirl

  • 1 ½ cups raspberries (180g) (can be fresh or frozen)
  • 1 tsp lemon juice
  • ¼ cup water
  • ¼ cup granulated sugar

Graham Cracker Crust

  • 1 ⅓ cups graham cracker crumbs (170g)
  • 3 tbsp granulated sugar (40g)
  • 5 tbsp salted butter, melted

Cheesecake

  • 12 oz cream cheese, room temperature (340g)
  • 1 cup whole milk ricotta (240g)
  • ¾ cup granulated sugar (135g)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • ¼ tsp salt

Optional Toppings

  • (optional: whipped cream)
  • (optional: fresh raspberries)

Instructions

Raspberry Swirl

  • In a saucepan, cook the raspberries, lemon juice, and ¼ cup water over medium heat, stirring occasionally. Allow the mixture to simmer for about 5 minutes until the raspberries have broken down and the mixture reaches a smooth consistency.
  • Strain to remove the seeds and replace the mixture in the saucepan. Add the sugar and simmer for 2-3 minutes until combined.
  • Allow the mixture to cool to room temperature.

Graham Cracker Crust

  • Preheat the oven to 325F/165C. Prepare the muffin pan with paper liners or parchment paper.
  • In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
  • Add about 1 heaping spoonful of the mixture to each of the muffin wells and press down to evenly coat the bottom of each well with crust.
  • Bake at 325F/165C for about 10 minutes. The crust should be firm and still golden in color. Allow the crust to cool to room temperature.

Cheesecake

  • Preheat the oven to 300F/150C.
  • Using an electric mixer, beat together the cream cheese, sugar, vanilla extract, lemon zest, lemon juice, cornstarch, and salt until smooth and creamy.
  • Add the ricotta and continue to mix until just combined.
  • Add the eggs one at a time, mixing between each addition until combined.
  • Add the cheesecake to the muffin pan, filling almost to the top of each well. Add a small spoonful of raspberry swirl sauce to each well. Use a toothpick or other utensil to draw swirls on top of the cheesecake, taking care not to overmix (contrast is desired).
  • Bake at 300F/150C for 20-22 minutes. The center should still jiggle when the pan is shaken, but the edges should be set.
  • Allow the cheesecake to cool to room temperature, then refrigerate for 2-4 hours.

Toppings

  • Add an optional dash of whipped cream and a fresh raspberry as garnish, if desired.