This weekend solidified even more the idea that if summers were endless, life would just be so fantastic. We spent the weekend on the Jersey Shore (no, not that Jersey Shore) and couldn’t have asked for a better time.
In an effort to be a hospitable house guest, I decided to bring one of my favorite desserts–mini cheesecakes–with me to share. These are so easy, and like most cheesecakes, they can be customized to whatever you flavor you feel like. I used raspberries but you can use any other kind of fruit or even candy (I have a feeling peanut butter cups would be amazing).
Raspberry Swirl Cheesecakes (from Annie Eats)
For the crust:
- 1 1/2 cups graham cracker crumbs (about 15-20 graham crackers)
- 4 tbsp. unsalted butter, melted
- 3 tbsp. sugar
For the raspberry swirl:
- 6 oz. fresh raspberries
- 2 tbsp. sugar
For the cheesecake:
- 2 lbs. cream cheese, at room temperature
- 1 1/2 cups sugar
- pinch of salt
- 1 tsp. vanilla extract
- 4 large eggs
Preheat your over to 375 degrees. Mix the crushed graham crackers with the melted butter. Place a tablespoon of crumbs in the base of each lined cupcake tin. Press firmly with a glass to make a crust and bake the tins for five minutes to set.
In the bowl of a stand mixer, beat the cream cheese on high until light and fluffy, adding the sugar and beating again until combined. Mix in the salt and vanilla, then add all four eggs individually, beating after each addition.
Combine the raspberries and sugar in a food processor and blend until smooth. Pour through a fine mesh strainer to remove the seeds.
Pour 3 tablespoons of the cheesecake batter into each cupcake tin. Dot the surface with three marks of raspberry puree, then swirl with a toothpick.
Bake for 22 minutes, or until the cheesecake has set. They will initially look puffy, but will settle once removed from the oven. Let chill in the refrigerator for at least four hours before serving.