Chocolate Raspberry Swirled Mini Cheesecakes


November 14, 2016 By:
Tagged: Dinner Dinner. Eggs Eggs. 4th of July 4th of July. Desserts Desserts. Vegetarian Vegetarian. Valentine's Day Valentine's Day. Sugar Sugar. Mother's Day Mother's Day. Cream Cheese Cream Cheese. Easter Easter. Snack Time Snack Time. Desserts Desserts. Baked Baked. Picnic Picnic. Lunch Lunch. Mediterranean Mediterranean. Cheesecake Cheesecake. Father's Day Father's Day. Ingredients Ingredients. Reunions Reunions. Hors d'Ouevres Hors d'Ouevres. Raspberries Raspberries. Cheesecake Cheesecake. Chocolate Chocolate. Desserts Desserts. Valentine's Day Valentine's Day. 4th of July 4th of July. Picnic Picnic. Mother's Day Mother's Day. Party Party. Memorial Day Memorial Day. Father's Day Father's Day. Flour Flour. Memorial Day Memorial Day. Easter Easter. Raspberries Raspberries. Lemon Lemon. Valentine's Day Desserts Valentine's Day Desserts. Valentine's Day Valentine's Day.
Prep:
10 minutes
Cook:
25 minutes
Serves:
15
These miniature raspberry swirled cheesecakes have a chocolate base and are perfect for any special occasion. They are rich and creamy. Make them in chocolate cupcake liners for a special touch!

Ingredients

Select ingredients:

Directions

  1. For the crust: Preheat the oven to 325º F. In a mixing bowl, stir together the chocolate graham cracker crumbs and sugar with a fork and, then pour in the melted butter and stir until everything is evenly moistened. Add a heaped tablespoonful of the crust mix to 15 paper lined muffin cups. Press the crust firmly into an even layer on the bottom of the muffin cup. Bake for 5 minutes and then remove from oven and let them cool.
  2. For the raspberry swirl: Add the raspberries and 2 Tbsp of the granulated sugar to a food processor and pulse until they are well pureed, about 30 seconds - 1 minute. Press the fruit mixture through a fine mesh strainer into a bowl. Keep pressing until there are only the seeds from the raspberries left in the strainer. Set the mixture aside.
  3. For the cheesecake filling: In a medium bowl, first whisk together the granulated sugar and flour. Add them to the bowl of a stand mixer and stir in the cream cheese and lemon zest and blend the mixture until it is just smooth. Mix in the eggs one at a time. Add the vanilla extract and sour cream until everything is just combined.
  4. Divide the mixture evenly among the muffin cups over the crust layer. You will add about 1/3 cup to each muffin cups and they will be nearly full. Jiggle the pan to level the cheesecake filling and then put about 5 small circles of the raspberry sauce on the top of each mini cheesecake. Using a toothpick, swirl the raspberry filling into the cheesecake mixture to create a pretty marbled design.