Raspberry Swirl Cheesecakes

Raspberry Swirl Cheesecakes
Yield: 8 dozen tiny cheesecakes for $4.96. Bake 300°F 20 mins to 25 mins Chill 1 hr


  • 1 3/4 cups gingersnap crumbs (about 32 cookies)
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 12 ounces cream cheese, at room temperature
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 2 eggs
  • 1/4 cup raspberry puree*
  • Red food coloring (optional)

Make It

1. Preheat oven to 300 degrees F.

2. Combine crumbs and melted butter in small bowl. Pat over bottom of 13 x 9 x 2-inch baking pan to form an even crust.

3. Puree cream cheese, sugar and lemon juice in food processor. Add eggs, one at a time, whirling after each addition until completely combined. Measure out 3 tablespoons of the cream cheese mixture. Gently pour the remaining mixture over the crust.

4. Stir 2 tablespoons raspberry puree into the reserved cream cheese mixture. Add a drop of red food coloring if you wish. Pour raspberry mixture in thin lines across width of pan. Drag a knife lengthwise down the pan through the lines to marbleize.

5. Bake in preheated 300 degree F oven for 20 to 25 minutes or until set. Transfer the pan to a wire rack to cool to room temperature. Cover and refrigerate for about 1 hour to chill. Cut into 1-inch squares. Store in the refrigerator. Makes 8 dozen tiny cheesecakes.