Isn’t it a shame how quickly the weekends fly by? I feel like the ultra-productive ones leave me longing for another weekend. This past weekend was one of those weekends. I swear, I took 3 trips to Lowes and Home Depot to get more flowers or plants, only to think that the garden definitely needed something more. The third time, I went on Saturday. You would have thought they were practically giving away flowers or something. It was packed…like Black Friday packed. Everyone got the Spring itch at the same time, I guess.
After all of that work outside, I spent most of Sunday doing some Spring cleaning. Junk mail stinks y’all….I wish I actually kept up with it, but nope. I usually regret sifting through a huge pile a few weeks later. Once that was done, I definitely was in the mood to bake. I had a good bit of cream cheese in the fridge that as about to expire, and I’ve had this recipe starred on Google Reader for quite some time (as usual). It did take a little bit longer to throw together the three components (crust, cheesecake filling, raspberry topping), and since you’re making about 3 dozen little cheesecakes vs. one large one, it can be a little tedious. However, I found it completely worth it. These desserts are adorable (I mean, who doesn’t like mini desserts?), and they taste great! I think they would be perfect for a Spring party or for Easter.
For the crust:
- 1 1/2 cups graham cracker crumbs
- 4 tbsp. unsalted butter, melted
- 3 tbsp. sugar
For the raspberry swirl:
- 6 oz. fresh raspberries
- 2 tbsp. sugar
For the cheesecake filling:
- 2 lbs. cream cheese, at room temperature
- 1 1/2 cups sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 4 large eggs, at room temperature
- Preheat the oven to 325 degrees. Line your cupcake pans with cupcake liners. In a small bowl, add the graham cracker crumbs, butter and sugar. Stir everything together until everything is well mixed and the dry ingredients are moistened. Measure 1 tbsp. of the graham cracker mixture into the bottom of each cupcake liner, and press down (I used a 1/4 cup flat measuring cup.). Bake the crusts for about 5 minutes, until set, and transfer them to a cooling rack.
- While the crusts are cooling, make the raspberry puree by blending the raspberries and sugar together in a blender or food processor until smooth. Pour the puree through a fine mesh sieve to remove the seeds.
- To make the cheesecake filling, beat the cream cheese on medium-high speed for 3 minutes, until fluffy. Add in the sugar and mix until smooth. Then, mix in the salt and vanilla. Add in the eggs one at a time, mixing well after each addition.
- To prepare the cheesecakes, add 3 tbsp. of the cheesecake filling on top of the crusts. Then, dab 1/2 tsp. of the raspberry puree in small dots over the filling. Use a toothpick to swirl the raspberry puree in for a marbled effect.
- Bake the cheesecakes for about 22 minutes (until the filling is set), rotating the pans halfway through the baking process. Transfer the cheesecakes to a cooling rack and allow them to cool to room temperature. Then chill the cheesecakes in the refrigerator for at least 4 hours before serving.