Light Raspberry Swirl Mini Cheesecakes

Now, here's the recipe I promised you- my 'Ode to Canada' mini cheesecake cupcakes... lightened up and filled with a raspberry coulis. You saw how much they didn't really look like maple leafs, but I thought I would show you the best one out of the bunch. I saw this recipe on Pinterest and I thought I could alter it to make it look 'Canadian'.

 

This is by far the best mini cheesecake recipe I have made. It was light and delicious and with the zing of the raspberries and the perfect graham cracker crust!

Raspberry Swirl Cheesecake Cupcakes

 Adapted from (http://annies-eats.com/2010/08/06/raspberry-swirl-cheesecake-cupcakes/#print)

Yield: 12 cupcakes-

Ingredients:

For the crust:

3/4 cup graham cracker crumbs

2 tbsp. unsalted butter, melted

1 tbsp. sugar

For the raspberry swirl:

3 oz. fresh raspberries (but I used frozen ones and microwaved them to thaw them)

1 tbsp. sugar

For the filling:

1 lb light cream cheese, at room temperature

¾ cup sugar,

Pinch of salt,

1 tsp. vanilla extract,

2 large eggs, at room temperature

Directions:

Preheat the oven to 325˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the graham cracker crumbs, melted butter and sugar.  Stir together with a fork until well blended and all the dry ingredients are moistened.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  (I like to use a small drinking glass to easily and evenly press the crumbs down.  Bake until just set, 5 minutes.  Transfer to a cooling rack.

To make the raspberry puree, combine the raspberries and sugar (since I used frozen berries, I put it a pyrex measuring cup and microwaved it and then stuck my hand blender in). 

Process until smooth, then pour through a fine mesh sieve to remove the seeds.

Here's the final product- A lovely raspberry coulis that just punches you in the taste buds... and since I was making another recipe for Canada Day that required a coulis, I just doubled it up.

To make the cheesecake, beat the 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.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling.  Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect. (as you can I got creative with my dancing maple leaf/scarecrow designs).

Bake until the filling is set, about 22 minutes, rotating the pan halfway through baking.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.

Nutritional Information:

194 calories

29g carbs

7g fat

4g protein

20g sugar

Here you have the baked little delights. The swirls look even funnier, they look like a murder scene. But heck, let me tell you, they are tasty! I had enough to bring to my parents pool party the next day!