Description
Mini raspberry cheesecakes feature sweet and tangy raspberry sauce swirled into creamy vanilla cheesecake atop homemade graham crusts.
Ingredients
Raspberry Sauce
- 1 cup fresh raspberries
- 2 Tbsp sugar
- 2 Tbsp water
- 1/4 tsp Chambord (optional)
Crust
- 1 cup flour
- 1/4 cup graham flour
- 1/8 tsp salt
- 1/2 tsp cinnamon
- pinch of nutmeg
- 6 Tbsp unsalted butter, melted
- 1/4 cup sugar
- 1 tsp vanilla extract
Filling
- 8 oz reduced fat cream cheese, at room temperature
- 1/2 cup plain fat-free Greek yogurt, at room temperature
- 2/3 cup sugar
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1 large egg, at room temperature
Instructions
- For the raspberry sauce, combine raspberries, sugar, and water in a small saucepan over medium high heat. Bring to a boil and mash the berries; reduce heat to medium-low and simmer, stirring frequently, until reduced and thickened (about 10 minutes). Remove from heat and stir in Chambord. Strain sauce through a fine mesh strainer into a bowl, then chill until ready to use.
- Preheat oven to 350°F and line a standard muffin pan with baking cups (to make cheesecakes without baking cups, see note below).
- For the crust, whisk together flour, graham flour, salt, cinnamon, and nutmeg in a medium bowl. Combine melted butter, sugar, and vanilla in a medium bowl. Add flour mixture and fold in until incorporated. Fill each baking cup with a rounded tablespoon of mixture, pressing firmly into an even layer.
- Bake crust for 16 minutes, until golden and set. Transfer to a wire rack to cool completely, and reduce oven temperature to 325°F.
- For the filling, place cream cheese and yogurt in a food processor and process until combined. Add sugar, salt, vanilla, and egg; process until smooth. Use a cookie scoop to fill each muffin cup nearly full with cream cheese mixture. Dollop small circles of raspberry sauce over cream cheese layer and swirl together with a toothpick or wooden skewer; gently tap pan once to remove air bubbles.
- Bake for 24 minutes, until centers are set. Remove from oven and cool completely on a wire rack; cover and chill in the refrigerator at least 2 hours.
- Store leftover cheesecakes in an airtight container in the refrigerator up to 2 days or wrap well and freeze.
Notes
To make cheesecakes without baking cups: Spray a standard muffin pan generously with nonstick spray and proceed with recipe. Once the cheesecakes are baked and cooled, place the muffin pan with cheesecakes in the refrigerator to chill at least 2 hours. Just before serving, chill the muffin pan in the freezer for 15 minutes. Dip an offset metal spatula in warm water, wipe dry, and use the spatula to carefully loosen and remove cheesecakes from pan.