Raspberry Mini Cheesecakes Food

MINI NO BAKE RASPBERRY CHEESECAKES

Steps:

• Line a 12 cup muffin pan with paper cup liners.
• In a medium bowl, combine graham crackers crumb, crushed pecans and melted butter, mixing well to blend.
• Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners.
• Press mixture with a spoon to firm bottom.
• Puree raspberries and set aside.
• Beat cream cheese until fluffy.
• Add condensed milk and 1/2 cup of the rapberry puree and mix until well blended.
• Fold in Cool Whip.
• Spoon evenly into baking cups.
• Freeze for at least 5 hours.
• Invert cakes onto individual serving plates.
• Drizzle remaining raspberry puree over cakes.
• Garnish with a few whole raspberries.
• Serve frozen.

RASPBERRY MINI CHEESECAKES

Steps:

• Preheat oven to 300 degrees F; line muffin tins with cupcake liners.
• Place a cookie in the bottom of each cupcake liner; top with 1 teaspoon of the jam.
• Beat cream cheese until fluffy, about 2 minutes.
• Gradually beat in milk, then eggs, one at a time; beat 2 to 3 minutes more.
• Divide batter between each cupcake liner.
• Bake until set, about 20 minutes.
• Let cool on rack for 20 minutes, then refrigerate 1 hour.
• To serve: microwave remaining jam for 15 seconds to form a glaze, remove cheesecakes from tin and top with raspberry glaze.
• Garnish with fresh raspberries if desired.

MINI RASPBERRY SWIRL CHEESECAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
• Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
• Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
• Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
• Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
• Refrigerate before serving.

RASPBERRY SWIRL CHEESECAKE MINIS

Steps:

• Begin by taking out all of your cold filling ingredients so they can come to room temperature. Preheat oven to 300°F
• 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.
• Bake on 300 F for 18-22 minutes. The center should still be a little bit "jiggly" and still slightly moist looking. Remove and allow them to cool. Cover and refrigerate overnight or for several hours.
• Tip:.
• to release the papers from the pan after chilling overnight, you may find that they stick down. The paper liner allow the melted butter to bleed a little, and with chilling, the butter can tend to stick to the pan. If this happens, set the whole pan in a larger pan (or sink) of warm water for a few minutes to warm that butter up again. Another alternative would be to use an outer, foil liner. I didn't want to bake the cheesecake in foil liners, as I have heard they impart a metallic taste (yuck). But if you use an inner paper liner and an outer foil liner, this may help.

INDIVIDUAL MINI RASPBERRY CHEESECAKES

Steps:

• Preheat the oven to 375 degrees F.
• In a food processor grind the almonds down to fine crumbs.
• Melt the butter and add to the almond crumbs.
• Spoon the buttered crumbs into the cupcake foils in a cupcake tin and press down with your fingers until it resembles a lower crust to the cupcake.
• Bake the almond crust for 8 minutes or until slightly brown, toasting the nut mixture. When done remove and cool on a rack.
• Mix softened cream cheese, sugar or sweetner, egg, lemon juice and vanilla and a bowl with a mixer until fully integrated.
• Carefully fold in clean, good looking raspberries into the cheesecake mixture. Be careful not to smash the raspberries or you will get a pink cheesecake.
• Bake at 375 degrees F for 15-18 minutes. Look for the cupcakes to solidify, but it will be okay if they are slightly soft.
• Cool on a rack, then refrigerate.
• When serving, remove from the refrigerator, carefully remove the cupcake foils, place in a desert dish and pair with your favorite raspberry sauce like Maso's raspberry sauce.
• Mini cheesecakes can be made ahead a few days and will last nicely in the refrigerator for a few days. I have never frozen them. They disappear too quickly!