RASPBERRY MINI CHEESECAKES
Make and share this Raspberry Mini Cheesecakes recipe from Food.com.
Provided by threeovens
Categories Cheesecake
Time 30m
Yield 12 cakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F; line muffin tins with cupcake liners.
- Place a cookie in the bottom of each cupcake liner; top with 1 teaspoon of the jam.
- Beat cream cheese until fluffy, about 2 minutes.
- Gradually beat in milk, then eggs, one at a time; beat 2 to 3 minutes more.
- Divide batter between each cupcake liner.
- Bake until set, about 20 minutes.
- Let cool on rack for 20 minutes, then refrigerate 1 hour.
- To serve: microwave remaining jam for 15 seconds to form a glaze, remove cheesecakes from tin and top with raspberry glaze.
- Garnish with fresh raspberries if desired.
Nutrition Facts : Calories 196.4, Fat 10.5, SaturatedFat 5.6, Cholesterol 62, Sodium 124.5, Carbohydrate 21.8, Fiber 0.3, Sugar 14.7, Protein 4
MINI RASPBERRY SWIRL CHEESECAKES
These heavenly, individual-sized raspberry swirl cheesecakes are perfect for any occasion.
Provided by Angela
Categories Cheesecake Cupcakes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
- Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
- Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
- Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
- Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
- Refrigerate before serving.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 20.2 g, Cholesterol 54.1 mg, Fat 14.1 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 7.1 g, Sodium 187 mg
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- Preheat the oven to 300 degrees. Line a standard 12-cup muffin tin with cupcake liners. Place one cookie in the bottom of each of the liners. Dollop with 1 teaspoon jam each.
- With an electric mixer (stand mixer or hand mixer), beat the cream cheese until light and fluffy, about 2 minutes. Gradually add the condensed milk, beating and scraping down the sides of the bowl as needed. Add the eggs one at a time, and mix until smooth, about 2 minutes more.
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- Remove the cheesecakes from the muffin tin. Microwave the remaining jam until slightly thinned, about 30 seconds and use it to glaze the cheesecakes. Garnish the top of each cheesecake with a fresh raspberry, if desired. Serve.
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