Raspberry Swirl Mini Cheesecakes – Deliciously smooth and creamy mini cheesecakes that are infused with vanilla, topped with a sweet raspberry swirl, and have crunchy biscuit crusts!

Why you’ll love this recipe

I absolutely love mini cheesecakes.

They’re quick to throw together, and much easier to make than one large cheesecake. They are also made in a muffin pan, so a lot less messy to serve, too.

These mini cheesecakes are incredibly smooth and creamy, topped with a raspberry swirl, and have a sweet digestive biscuit/graham cracker crust.

If you’re looking for the perfect bite-sized treat to serve up this Spring/Summer, give these cheesecakes a try!

Looking for more raspberry recipes? Check out my White Chocolate Raspberry Blondies, White Chocolate Raspberry Tart, and my No-Churn Raspberry Ripple Ice Cream.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cheesecakes. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the Crust

Digestive biscuit/graham cracker crumbs
Caster/granulated sugar
Unsalted butter: Melted.

For the Cheesecake

Cream cheese: Softened to room temperature.
Caster/granulated sugar
Large eggs: You’ll need 1 egg and 1 egg yolk, room temperature.
Vanilla extract
Greek-style yogurt: Makes for extra creamy cheesecake.

For the Raspberry Swirl

Fresh raspberries
Caster/granulated sugar

How to make Raspberry Swirl Mini Cheesecakes

To make these cheesecakes, simply stir together the biscuit crumbs and sugar. Add the melted butter and mix until all the crumbs are moist.

Divide the mixture between muffin cases in a 12-hole muffin pan, and press firmly into an even layer.

Bake for 7 – 8 minutes, then allow to cool whilst preparing the cheesecake.

In a large mixing bowl, whisk together the cream cheese, sugar, egg, egg yolk, vanilla, and yogurt until combined.

Divide the mixture between the prepared muffin cases.

For the raspberry swirl, add the raspberries to a food processor or blender, and pulse until pureed.

Press through a fine mesh strainer into a small bowl to remove seeds and pulp.

Dollop small amounts of the raspberry sauce on top of the cheesecakes, and use a toothpick to create swirls.

Bake for 20 – 25 minutes or until slightly puffed up and just set. Allow to cool completely in the pan on a wire rack, then refrigerate for 2 – 4 hours.

The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Raspberry Swirl Mini Cheesecakes are:

so quick and easy to make
deliciously smooth and creamy
infused with vanilla
topped with a raspberry swirl

How long will these mini cheesecakes last? These cheesecakes can be stored in an airtight container in the fridge for up to 4 days.

Can I freeze these cheesecakes? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge before serving.

Tried this recipe?

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Try these cheesecake recipes!

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