Mini Raspberry Swirl Cheesecakes

Mulling over ideas for what to make in the coming months, I came across an idea and tweaked it to be more of a summery dish. It doesn’t have to be eaten strictly in the summer months, but typically when I think of raspberries that’s the time of year that comes to mind. Maybe it also has to do with the fact that it’s rare to find good fresh fruit up here in the winter months. Which means I also must confess… I didn’t even use fresh fruit for this. I used frozen. But I still did all of the work. Plus, fruits and veggies are suppose to be frozen at their peak so in most cases they should be totally acceptable to use for almost any dish unless you’re looking for pretty fruit for presentation purposes. If that’s the case, you definitely should hold off until the fruit is in season and can be found fresh.

Another confession, I’m not a cream cheese fan. I’ll cook or bake just about anything but it’s not always for me. I knew the Mr would enjoy these little bite size cheesecakes and seeing as I had cream cheese needing to be used in the fridge, I figured why not. It was a – make a new mini idea or something I’ve done before kind of thing. Clearly I chose the something new so I could share the deliciousness with you.

These offer a nice subtle cheesecake flavor with a punch of raspberry. You could easily substitute with a different flavor perhaps using jam instead of the raspberry puree. If you love cheesecake, these would be fun for any day or a small dinner party.

You’ll note in the pictures I made half a batch, but I’m sharing a recipe to make 12 mini cheesecakes using a regular muffin pan.

Cook Time: 15-18 minutes

Mini Raspberry Swirl Cheesecakes


16oz cream cheese, softened
1/2C 3tbsp sugar, plus additional 1tbsp
2 eggs
pinch of salt
1tsp vanilla
3oz raspberries (if frozen, thawed)


Preheat oven to 300 degrees. Prepare a regular muffin pan with liners, set aside.

In a blender or food processor, puree raspberries with 1 tbsp sugar. Over a small bowl, pour through a mesh strainer to remove any seeds. Discard solids.

In a large bowl or stand mixer, mix cream cheese until smooth. Add remaining sugar, followed by salt and vanilla. Mix until combined. Scrape the sides of your bowl as needed and prior to each new addition. Add eggs. Mix until just combined.

Add roughly 3 tbsp of cream cheese mixture to each muffin cup. If you have a small cookie scoop, use that as it will give you easier control over the portioning. Top off each cup with 1/2 tsp total in raspberry drops. Swirl with a knife.

Bake at 300 degrees for 15-18 minutes.

Allow mini cheesecakes to cool before removing and transferring to a wire rack. Cool completely. Store in an airtight container in the fridge for up to several days.