Creamy homemade mini cheesecakes with swirls of raspberry puree. A fun treat for any occasion!
3ozraspberriesif frozen, thawed
Preheat oven to 300°F. Prepare a regular muffin pan with 6 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°F 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.