Mini Raspberry Swirl Cheesecakes

makes 32


For the Crust

32 Keebler Simply Sandies


For the Raspberry Coulis

6 ounces fresh Raspberries

2-4 Tablespoons granulated sugar, depending on the sweetness of the berries

1 teaspoon freshly squeezed lemon juice


For the Filling

2 pounds cream cheese, at room temperature

1 1/2 cups granulated sugar

1/8 teaspoon kosher salt

2 teaspoons pure vanilla extract

4 extra large eggs, at room temperature


Preheat the oven to 325° F.  Line muffin tins with paper liners and place one cookie in the bottom of each cup; set aside.


In the bowl of a food processor, puree the raspberries, 2 tablespoons of sugar, and lemon juice until completely smooth.  Strain the mixture through a fine-mesh sieve set over a bowl.  Taste for sweetness, adding more sugar if necessary.  Discard the seeds and set the coulis aside.


In a clean bowl of a food processor, puree the cream cheese, sugar, salt, vanilla, and eggs until completely smooth.  Spoon three tablespoons of the cream cheese mixture into each cupcake liner on top of the cookie.  Dot a 1/2 teaspoon of raspberry coulis (total) in a few dots over the cheesecake filling.  Use a toothpick or wooden skewer to lightly swirl the raspberry coulis to create a marbled effect.


Bake the cheesecakes until the filling is set, about 22 minutes, rotating the pans halfway through baking.  Transfer to a wire rack and cool to room temperature.  Carefully remove the cheesecakes and transfer to a rimmed baking sheet.  Refrigerate for at least 4 hours before serving.  Enjoy!


Printed from thegalleygourmet.net