Raspberry Swirl Cheesecake Bites
These beautiful raspberry swirl cheesecake bites are perfect for any occasion! They are easy to make, and their bite-size portions make serving a snap!
Servings: 60 servings
Calories: 72kcal
Cost: 15
Ingredients
Graham Cracker Crust
- 1 ½ Cups Graham Cracker Crumbs
- ¼ Cup Sugar
- ¼ Cup Butter (melted)
Cheesecake
- 20 oz Cream Cheese 2 and half 8 oz. packages, (room temperature)
- ½ Cup Sour Cream
- ½ Cup Sugar
- ½ Tbs. Vanilla Extract
- 2 Large Eggs
- 1 ½ Tbs. Flour
- ¾ Cup Seedless Raspberry Jam
Instructions
- Preheat the oven to 325 degrees and line mini muffin tins with mini muffin paper liners. Prepare the graham cracker crust.
Graham Cracker Crust
- Stir together the sugar and graham cracker crumbs. Pour in the melted butter and mix until a crumbly crust comes together.
- Put 1 teaspoon of crust in each muffin liner. Press into the bottoms with your fingertip.
Cheesecake
- Beat the cream cheese and sour cream together until smooth. No lumps remaining.
- Beat in the sugar and vanilla.
- Add the eggs and the flour.
- Fill each prepared muffin liner with enough cheesecake batter to fill it nearly to the top.
- Spoon a tiny glob of jam on the top of each one and swirl the jam slightly with a toothpick.
- Bake at 325 degrees for 17 minutes. Cool on a wire rack for at least 20 minutes before trying to remove them from the pans. Remove them carefully and finish cooling them on a wire rack. Then place them in the fridge and chill for 2-3 hours until cold all the way through.
Nutrition
Calories: 72kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 53mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 139IU | Vitamin C: 0.4mg | Calcium: 16mg | Iron: 0.2mg