I don’t know many people who don’t like cheesecake. Do You?
My #1 and #2 love cheesecake. Especially these little bite sized morsels of goodness. This recipe has been in our archives for EVEA! The original is from an old Martha Stewart Living Magazine and the only thing I changed – was the size. I have been known to mix up the crust from time to time; shortbread, vanilla wafers, homemade snickerdoodles – but today – I created the classic.
This recipe makes about 34 cupcake sized treats and after indulging in 1 or 2, the rest go in the freezer. They freeze well and if you freeze them while freshly made – this treat will be the gift that keeps on giving. I have been known to take these directly out of the freezer, box up, tie it up with a ribbon and take to friends, teachers – pretty much anyone that deserves to be shown gratitude.
What are your favorite recipes to freeze? And how to show your gratitude?
Raspberry Swirl Cheesecakes – Bite Size
155 grams | 5.5 oz. | 1 cup finely ground graham crackers (9 crackers)
45 grams | 1 5/8 oz. | 3 Tbsp. unsalted butter, melted
23 grams | 3/4 oz. | 2 Tbsp. sugar
32 oz. cream cheese, room temperature
300 grams | 10.5 oz. | 1 1/2 cups sugar
4 large, organic eggs
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
makes 34-36 individual cheesecakes
• preheat oven to 350*. line 3-12 cup capacity muffin tins with paper liners (I like these).
• in the work bowl of a mini Cuisinart, grind the graham cracker crumbs and the sugar. add the melted butter and pulse a few times to incorporate.
• using a 1/2 tablespoon measuring spoon (I like these), scoop crust mixture into prepared muffin liners. to flatten out, I use a 1/4 cup measuring cup and lightly press into each vessel. repeat until all crust has been distributed.
• bake for 8-10 minutes, just until crust begins to brown around the edges.
• reduce oven temperature to 325*
• while crust is baking, make sauce.
• if using frozen raspberries, thaw them overnight. process in a food processor or blender until smooth. set a fine sieve over a glass bowl and pour fruit into the strainer. pass through, using a rubber spatula, pressing vigorously to get all the puree into the bowl. discard the contents in the sieve.
• whisk in the sugar. set aside.
• put cream cheese into the work bowl of your mixer fitted with the paddle attachment and mix on medium until completely combined and fluffy.
• add the sugar and beat on low speed until combined.
• add salt and vanilla – mix well.
• add eggs, one at a time, mixing each until just combined (do not overmix).
• using a 1/4 cup ice cream scoop, fill each muffin liner with filling.
• drop raspberry sauce by the teaspoon on top. with a wooden skewer or toothpick, swirl sauce into filling.
• bake 18-24 minutes or until cake is set, but still a tiny bit wobbly.
• set on wire racks too cool. place in the refrigerator for a few hours before serving.
• cheesecakes can be stored in the fridge for 4 days or frozen for 2 months. if frozen, thaw at room temperature before eating.
• note: my kids eat them right out of the freezer…just sayin!