Dessert

Rasberry Swirl Mini Cheesecakes is for Dessert.

Rasberry Swirl Mini Cheesecakes takes 20 minutes to prepare.

Rasberry Swirl Mini Cheesecakes takes 20 minutes to cook.

Rasberry Swirl Mini Cheesecakes makes 24 servings.

The ingredients for Rasberry Swirl Mini Cheesecakes are:

For crust:
1/2 of a 10 oz Pound cake (thinly sliced)

Cheesecake filling:
4 8 oz pkg (32 oz) Light Cream Cheese (Trader Joe's)
1 C Sugar (Can use Fructose)
Pinch of Salt
2 tsp. Vanilla Extract
4 large or jumbo Eggs

Raspberry Swirl:
6 to 8 oz fresh or frozen raspberries
1 tsp. sugar
2 Tbsp Concentrated Raspberry juice or water or any flavor juice

Here is how you make Rasberry Swirl Mini Cheesecakes:

*Preheat the oven to 325˚ F. *Line cupcake pans with paper liners. *Thinly slice pound cake and press a small piece into the bottom of each cupcake liner. *Cheesecakes:Beat all 4 pkg. cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.*Pour filling into each liner, don't overfill.*Raspberry Puree:Combine the raspberries and sugar in a blender or food processor. Process until smooth, (Optional: then pour through a fine mesh sieve to remove the seeds.) *Dot a ? teaspoon of the raspberry puree in 2 or 3 dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl to create a marbled effect. *Bake until the filling is set, about 20 minutes. (They will look quite puffed initially but will return to normal quickly.) *Use a wire cooling rack and let cool to room temperature. Transfer to the refrigerator. Chill for at least 4 hours before serving. Serving Size: Makes 24 mini cheesecakesNumber of Servings: 24Recipe submitted by SparkPeople user KARENLUTTKUS.

The nutritional information for Rasberry Swirl Mini Cheesecakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 152.9

• Total Fat: 1.2 g
• Cholesterol: 41.2 mg
• Sodium: 139.6 mg
• Total Carbs: 10.3 g
• Dietary Fiber: 0.9 g
• Protein: 7.0 g