What is not to love about cheesecake? And these mini Raspberry Swirl versions are perfect in so many ways – rich creamy filling, a crisp buttery biscuit base, topped with a swirl of raspberry magic, and small enough to eat in a couple of bites. See I told you, perfect!
I served these at my recent girls’ night in and they were the one item that just about every guest requested the recipe for. I’m not surprised. Cheesecake is a dessert that transcends seasons, can be eaten year round and enjoyed after pretty much any type of meal. It’s adaptable, practical in that it can be made in advance, and most of all delicious.
You can make these as full cupcake sized cheesecakes which could be plated and served as individual desserts, with a dollop of freshly whipped cream on the side. Or you could serve them just like this – teensy and dainty which suits me to a tee. This way I can eat more than one and not feel guilty because actually two small portions still equals less than an entire slice of cheesecake all to myself!
- 3/4 C wine biscuit crumbs
- 2 T unsalted butter, melted
- 1 1/2 T caster sugar
- 85g frozen raspberries, thawed and liquid drained
- 1 T caster sugar
- 450g cream cheese, at room temperature
- 3/4 C caster sugar
- Pinch of salt
- 1/2 t vanilla extract
- 2 large eggs, at room temperature
- Preheat the oven to 160˚C. Line mini cupcake or a individual cheesecake tin with paper liners. In a small bowl, combine the biscuit crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened.
- Press 2-3 teaspoons of the biscuit mixture into the bottom of each cupcake liner. (I used the flat bottom of a wooden muddling stick to compact it evenly and firmly into the base of the tins. Bake until just set, approximately 5 minutes. Transfer tin to a cooling rack.
- To make the raspberry puree, combine the raspberries and sugar using a stick blender or a mini food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
- To make the cheesecake filling, beat the cream cheese on medium-high speed until fluffy. Add in the sugar and continue to mix until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
- To assemble, spoon 1 tablespoon of the cheesecake batter over the base in each cupcake liner. Dot a 1/4 teaspoon of the raspberry puree in a few dots over the cheesecake filling. Then, take a toothpick or a wooden skewer and lightly swirl to create a marbled effect.
- Bake until the filling is set, approximately 15 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 fridge once cool and let them chill for at least 4 hours before serving.
- If they are slightly undercooked, the centre of the cheesecakes may sag when cool.
- You can top with piped whipped cream or white chocolate ganache if desired.
- You can make these as full cupcake sized individual cheesecakes or as one large cheesecake. To do this, you will need to double the ingredients.