Mini Raspberry Cheesecakes (Print Version)
# Ingredients:
→ Base & Filling
01 -
12 vanilla wafer cookies
02 -
16 ounces cream cheese, softened
03 -
1/2 cup granulated sugar
04 -
2 large eggs
→ Flavoring & Topping
05 -
1 teaspoon vanilla extract
06 -
1/4 cup sour cream
07 -
1/4 cup seedless raspberry jam
08 -
Fresh raspberries, for garnish (optional)
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a standard muffin tin with paper cupcake liners. Place a vanilla wafer cookie at the bottom of each cupcake liner.
02 -
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
03 -
Spoon the cheesecake batter evenly into the cupcake liners, filling each about 3/4 full. Dollop a teaspoon of raspberry jam onto the top of each cheesecake batter-filled cupcake liner. Use a toothpick or knife to swirl the raspberry jam into the cheesecake batter, creating a marbled effect.
04 -
Bake in the preheated oven for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
05 -
Remove from the oven and let the cheesecake cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, refrigerate the cheesecake cupcakes for at least 2 hours before serving.
06 -
Garnish with fresh raspberries before serving, if desired.
# Notes:
01 -
Swap raspberries for other berries like blueberries or strawberries for a twist.
02 -
Ensure ingredients are at room temperature for smoother mixing.