Mini Raspberry Swirl Cheesecakes are the most refreshing summer treats ever! This easy no bake dessert is perfectly creamy, sweet and topped with beautiful raspberry swirl!

This mini cake has a buttery graham cracker crust and layers of no bake cheesecake and a fresh raspberry puree. Perfect for everyone who loves quick and no bake dessert and I really like it too. Nice, creamy and very delicious mini cheesecake which you will like at the first bite! Everyone likes this cheesecake, especially when they see the look. They are super easy to do and don’t take a lot of time.
This fun an easy summer dessert recipe is sure to impress and requires just a few simple steps.
How to Make Mini Raspberry Swirl Cheesecakes?
The first step is to prepare the crust and that means just combine graham cracker crumbs, sugar, then add the melted butter, mix together until combined and press into the bottom of each liner
Then prepare raspberry swirl, add raspberries and granulated sugar to a food processor and pulse until well pureed, about 30 seconds
Press mixture through a fine mesh strainer into a bowl until there are only seeds remaining in strainer, set aside
Cheesecake filling is also so simple to make:
In medium bowl, mix cream cheese and powdered sugar until smooth
In separate bowl, mix heavy cream until soft peaks form, add vanilla extract and continue mixing until stiff peaks form
Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
Spread evenly over the graham cracker layer with a spoon
Spoon a few teaspoons raspberry sauce on top of the each cupcake and use a toothpick to swirl the mixture to create a marbled effect
The whole process of making Mini Raspberry Swirl Cheesecakes is not very labor intensive, but they have to chill in the fridge for a while.

How do I store this Mini Raspberry Swirl Cheesecakes?
Cover and store in the refrigerator for up to 5 days. If you want to freeze it, once it is set, you can wrap it up in plastic wrap and then with foil. Place in an airtight freezer safe container or bag and store in the freezer up to 3 months. Thaw in the refrigerator overnight when ready to eat.

When the weather is warm no one likes to heat the oven, but we all love to enjoy delicious sweet treats. That is the reason why we looking for easy no bake desserts. This time of year I am all about easy, fast no bake desserts. They are perfectly sweet and fruity, they are absolutely gorgeous and they are the best way to enjoy fresh raspberries during raspberry season! Enjoy!

Mini Raspberry Swirl Cheesecakes

Recipe by lidiacookbookCourse: DessertCuisine: AmericanDifficulty: Easy

Prep time

20

minutes

Total time

4

hours 

20

minutes

Mini Raspberry Swirl Cheesecakes are the most refreshing summer treats ever! This easy no bake dessert is perfectly creamy, sweet and topped with beautiful raspberry swirl!

Ingredients

• For crust:

• 1 ½ cups graham cracker crumbs

• 2 teaspoons sugar

• 1/3 cup unsalted melted butter

• For the cheesecake:

• 16 ounce cream cheese, room temperature

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream

• For the Raspberry Swirl:

• ½ cup raspberries

• 2 tablespoons granulated sugar

• For the Garnish:

• Raspberries, optional

• Mint leaves

Directions

• Line a muffin pan with 12 muffin liners, set aside
• To make crust:
• Combine graham cracker crumbs, sugar, then add the melted butter, mix together until combined
• Place about 1 tablespoon of the crust in the bottom of each liner and use the bottom of a measuring cup to pack the crust down
• Place in the freezer while you make the filling
• To make raspberry swirl:
• Add raspberries and granulated sugar to a food processor and pulse until well pureed, about 30 seconds
• Press mixture through a fine mesh strainer into a bowl until there are only seeds remaining in strainer, set aside
• To make cheesecake filling:
• In medium bowl, mix cream cheese and powdered sugar until smooth
• In separate bowl, mix heavy cream until soft peaks form, add vanilla extract and continue mixing until stiff peaks form
• Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
• Spread evenly over the graham cracker layer with a spoon
• Spoon a few teaspoons raspberry sauce on top of the each cupcake and use a toothpick to swirl the mixture to create a marbled effect
• Set in the fridge to firm
• Refrigerate for at least 3-4 hours or overnight
• When the mini cheesecake is completely set garnish with raspberries and mint leaves if desired
• Serve