Raspberry Swirl Mini Cheesecakes

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Tangy, sweet, and fruity!  Raspberry Swirl Mini Cheesecakes are a perfect special occasion dessert, rich and creamy with bright color and tart flavor.  This easy recipe makes indulgent and decadent desserts that are an ideal size when you have a sweet tooth.

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The crust is a sweet and salty mix of graham cracker crumbs with brown sugar, ground salted cashews, and creamy butter.  Not only does the crust provide a contrasting texture to the creamy cheesecake filling, it also lends depth of flavor to the whole dessert.

What is a cheesecake?

The answer to this question may seem self-evident.   However, it is important to understand the components and qualities of cheesecake.  Having some basic knowledge will help achieve delicious results.

A cheesecake is essentially a custard.  The combination of eggs, cream, and sugar with cream cheese creates a silky smooth filling.  Like any custard recipe, a few precautions and tips will help ensure success.

Making a good cheesecake

Room Temperature Cream Cheese

This easy step has a big payoff.   Take the cream cheese out of the refrigerator 1-2 hours before you are ready to prepare the recipe.  Softened cream cheese will create a smoother filling with fewer lumps.  Also, it will be much easier to incorporate the other recipe ingredients thereby limiting the mixing time.  Too much mixing leads to too much air (see mixing speed note).

Baking Temperature

The oven temperature is very important.  To help achieve a smooth and creamy texture, bake a cheesecake at 325 degrees.  This slower rate helps to baby the eggs from curdling and overbaking.  Remember this is a custard that needs a gentle temperature.

Use a Water Bath

There are many people who believe you do not need to use a Bain Marie, better known as a water bath.  I believe it is necessary to ensure success.  The hot water helps regulate the baking temperature because it can only reach 212 degrees.  After that temperature, the water will become steam which adds humidity to the oven.

Mixer speed

The enemy of cheesecakes is air.  Too much air in the batter will allow the cheesecake to expand while baking, looking like a souffle.  Then as the cheesecake cools, it will collapse.  It is best to use a slow speed while mixing and only mix until the ingredients are incorporated.

Raspberry Swirl Mini Cheesecake Ingredients

Raspberry Swirl

Raspberries I used fresh raspberries to make the swirl.  You can use frozen but defrost the berries first and drain any excess liquid.

Sugar The amount of sugar is dependent on the sweetness of the berries.  I use ½ cup of sugar as a basis.  If the berries are sweet, leave out 1-2 tablespoons.  If the berries are very sour, add 1-2 more tablespoons of sugar.  The sugar will also thicken the berries as the water evaporates while cooking.

Cheesecake crust

Salted, roasted cashews  A little savory and salty, the addition of nuts to the crust works very well with the sweet filling.  A little savory and salty, the flavor of the cashews partners nicely with the graham cracker crumbs.

Graham cracker crumbs Partners well with the cashews and acts like a binder with the other ingredients.

Light brown sugar Adds a touch of molasses to the flavor of the crust.  There is a delightful salty/sweet contrast going on with the cashews.

Unsalted butter Because of the nuts, it is important the butter is unsalted.  Moistens the other ingredients into one mix.

Cheesecake filling

Cream Cheese Splurge and use full-fat cream cheese.  It is creamier and has better flavor.

Granulated Sugar Sweetens the tangy cream cheese.  Add the sugar in a slow stream to ensure it is mixed throughout the filling.

Cornstarch Cornstarch is added to the cheesecake batter and serves two purposes.  It, as well as the egg, are thickening agents for the batter.  Egg proteins coagulate as the cheesecake bakes.  The cornstarch helps prevent over-coagulation, thereby helping to create a smooth cheesecake batter.

Egg Provides richness and a creamy texture.  It helps if it is room temperature.

Heavy cream  The addition of heavy cream softens the texture of the cream cheese and adds moisture to the batter.

How to make the raspberry swirl

• Over medium heat, mash the raspberries and mix them with the sugar in a small saucepan. Let the fruit come to a boil. If it starts to sputter, turn the heat down a little. Occasionally stir to make sure the raspberries are not sticking to the bottom of the pan.

• The bubbles of the fruit boiling will start to become bigger and more viscous. Any foam on the surface will start to disappear. Cook the fruit to 205°. It will be thick and hot.
• Using a fine mesh sieve, strain the raspberry puree into a small bowl, leaving the seeds behind. You will be left with about ¾ cup of raspberry gel. Let it cool while you prepare the rest of the recipe.

Preheat the oven to 325 degrees.

Prepare the cheesecake crust

• Add paper liners to the cups of a muffin pan.
• Add salted and roasted cashews to the bowl of a food processor. Fine crumbs with a few small pieces are a good texture.
• Add the light brown sugar to the melted butter and stir.
• Combine the graham cracker crumbs and the ground cashews. Add the butter/brown sugar mix to the dry ingredients . Stir until all the crumbs are moistened and the mixture will slightly stick together.

• Add 1 ½ tablespoons of the crust mix to each cup of the muffin tin. Use a ¼ measuring cup, press the crumb mixture until it is flat.

• Put the muffin pan in the oven and bake for 8 minutes. The crust will be golden brown. Set the pan aside to cool while you prepare the cheesecake filling.

Mix the Raspberry Swirl Mini Cheesecake filling

• Add room temperature cream cheese to a mixing bowl. Working at medium speed and using the paddle attachment, start to mix the cream cheese in the bowl of an electric mixer. You are trying to eliminate lumps.
• After 2 minutes, add the cornstarch to the cream cheese.
• Once the cornstarch is incorporated, add the granulated sugar in a steady stream to ensure it is combined throughout. Mix for 2 minutes.
• Scrap the cream cheese mixture from the sides and bottom of the bowl with a rubber spatula. Add the room temperature egg and mix just until it is incorporated, 1-2 minutes.
• Scrap the sides of bowl again with a rubber spatula. Add the cream and a teaspoon vanilla extract and stir with the paddle just until everything is fully mixed together.

Add cheesecake filling to the prepared pan

• Add 1 ½ tablespoons of cream cheese filling to each cup of the prepared pan.

• Add 1 teaspoon of raspberry swirl on top of the cheesecake filling. Using a toothpick or a wooden skewer, fold the cheesecake filling and raspberry swirl together. It helps to bring the cheesecake filling over the top of the swirl. Be careful to not disturb the bottom crust. Only swirl until the filling has a marbled effect.

• Repeat the process by creating another layer. Add another scoop of cheesecake filling on top of the previous mixed layer. Add another teaspoon of raspberry swirl and fold everything together.

Place pan in a water bath

• Place the muffin tin in a pan with 1-inch walls and place it on the middle rack in the oven. Pour hot water into the pan so that it surrounds the muffin tin.
• Bake the cheesecakes for 40 minutes until the top surface of the cheesecakes feels firm. It may feel a little tacky.  Carefully remove the pan and muffin tin from the oven, being careful to not spill the hot water. Remove the muffin tin from the hot water. Let the cheesecakes come to room temperature. There shouldn't be any cracks in the top surface.

• Chill the cheesecakes in the refrigerator for 3-4 hours. The cheesecakes will become firm as they chill.
• The cheesecakes are delicious as is. I like to garnish with sweetened whipped cream and a raspberry as a garnish.

Tips

• Cheesecakes are easier to mix when ingredients are at room temperature, especially cream cheese.
• Cracking in cheesecakes is due to a couple of factors.  Do not overwhip the cream cheese.  This adds too much air to the mix which in turn leads to cracking.
• Also, sudden changes in temperature can cause cracking.  Don't open the oven door when the cheesecakes are baking.
• Cheesecakes benefit from baking in a water bath.  The water helps to regulate the oven temperature leading to even baking in a humid environment.
• The cheesecakes should not be baked in an overly hot oven.  Keep the temperature at 325 degrees.
• You can use frozen but defrost the berries first and drain any excess liquid.

Mini Desserts

Walk into a party with a platter of Raspberry Swirl Mini Cheesecakes and you will be everyone's best friend.  The combination of tart raspberries with the tang from the cream cheese is a perfect match and hard to resist.

Here are a few other mini cheesecake recipes -

https://tenpoundcakecompany.com/mini-smores-chocolate-cheesecakes/

https://tenpoundcakecompany.com/mini-lemon-meringue-cheesecakes/

https://tenpoundcakecompany.com/honey-poached-apricot-cheesecakes/

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