Raspberry Swirl Cheesecake Minis

Name: Raspberry Swirl Cheesecake Minis
Ingredients: Crust; 1 cup chocolate cookie crumb (about 13 chocolate sandwich cookies); 3 tablespoons granulated sugar; 5 tablespoons melted butter; Raspberry Sauce; 6 ounces fresh raspberries (just about a cup); 3 tablespoons granulated sugar; 1 teaspoon cornstarch; Filling; 2 (8 ounce) blocks cream cheese, room temperature; 2/3 cup granulated sugar; 1/8 teaspoon table salt; 1 teaspoon vanilla; 1/2 teaspoon lemon zest (about 1 lemon); 2 large eggs, room temperature; 1/2 cup full fat sour cream, room temperature

16 ingredients

1 steps

Ingredients

Crust
1 cup chocolate cookie crumb (about 13 chocolate sandwich cookies)
3 tablespoons granulated sugar
5 tablespoons melted butter
Raspberry Sauce
6 ounces fresh raspberries (just about a cup)
3 tablespoons granulated sugar
1 teaspoon cornstarch
Filling
2 (8 ounce) blocks cream cheese, room temperature
2/3 cup granulated sugar
1/8 teaspoon table salt
1 teaspoon vanilla
1/2 teaspoon lemon zest (about 1 lemon)
2 large eggs, room temperature
1/2 cup full fat sour cream, room temperature

Directions

1

["Begin by taking out all of your cold filling ingredients so they can come to room temperature. Preheat oven to 300\u00b0F", "Crust:", "In a food processor, mix all ingredients until they resemble wet sand -- umm. dirt. Press I Tbsp of the cookie crust into each cupcake liner that you have set into standard muffin pan. Press the crust down with your fingers. Cover the entire pan and place in the refrigerator to harden.", "Raspberry sauce:", "Mix all ingredients in a cold saucepan, and heat until bubbling. Break down the raspberries by mashing them. I used my potato masher for this. Remove from heat when thickened. Transfer to a glass container and cool in the refrigerator until needed.", "Filling:", "Mix all room temperature ingredients in a stand mixer, on low. You don't want to mix on high because it will put too much air into the batter. Using an ice cream scoop, fill the cupcake papers. I found the cupcake scoop to be the perfect amount of batter. Next, add three \"drops\"" of the cooled raspberry sauce on top of the filled cheesecake batter. I used a baby spoon for this. Use a chopstick or knife to swirl the raspberry sauce into the cheesecake batter.""