I first made these for our Christmas banquet. They were so yummy! And pretty--I had one person ask me if I bought them. I love that they are small. I love the use of fresh raspberries--love, love raspberries! And, I love that everybody loved them :) One batch was just not enough.
So I decided to make more and give them as gifts :)
Try them--you won't be disappointed.
Process cookies in a food processor until you have fine crumbs. In a small bowl, combine the biscuit crumbs with the melted butter. Stir together with a fork until well blended and the crumbs are moistened.
Press 1 tablespoon of the mixture into the bottom of each cupcake liner.
{I used a drinking glass that narrowed at the bottom to easily and evenly press the crumbs down.}
Next, you want to beat the cream cheese on medium-high speed in a bowl until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla.
Beat in the eggs one at a time, mixing well after each addition.
Once your filling is nice and creamy, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick to lightly swirl and create a marbled effect.
To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
Bake until the filling is set; I used the convection setting on my oven and they were done in about 18 minutes. {Every oven is different, though, so I would definitely keep an eye on them.} When you take them out of the oven, they look quite puffed--don't worry, they will return to normal quickly. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.
These are SO good! Hope you try them!
Raspberry Swirl Cheese{Cup}cake
Ingredients
Crust:
1½ cups biscuit crumbs
4 tbsp. unsalted butter, melted
Raspberry Swirl:
6 oz. fresh raspberries
2 tbsp. sugar
Cheesecake:
4 packages {8oz each} cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
Directions
Preheat the oven to 325˚ F. Line cupcake pans with paper liners.
Process cookies in a food processor until you have fine crumbs. In a small bowl, combine the biscuit crumbs with the melted butter. Stir together with a fork until well blended and the crumbs are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. {I used a drinking glass that narrowed at the bottom to easily and evenly press the crumbs down.}
To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
Once your filling is nice and creamy, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick to lightly swirl and create a marbled effect.
Bake until the filling is set; I used the convection setting on my oven and they were done in about 18 minutes. {Every oven is different, though, so I would definitely keep an eye on them.} When you take them out of the oven, they look quite puffed--don't worry, they will return to normal quickly. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.
