EASY

HEART SHAPED MINI RASPBERRY SWIRL CHEESECAKE

Smooth creamy cheesecake with a sweet raspberry swirl on top of a crisp Oreo crust in a fun to eat mini heart shape.

 INGREDIENTS

– 20 Oreo cookies finely ground – 3 tablespoons butter melted – 2 8- ounce packages cream cheese softened – ½ Cup sugar – 2 tablespoons sour cream – 1 teaspoon vanilla – Pinch of salt – 2 eggs room temperature – ⅓ cup of seedless raspberry jam

Preheat oven to 300°. In a medium bowl, combined cookie crumbs and melted butter.

Divide crumbs evenly into 12 heart shaped or regular muffin cups sprayed with non-stick cooking spray. With fingers or round end of a wooden spoon, press crust down evenly.

In a mixing bowl mix cream cheese and sugar at medium speed until smooth, blend in sour cream, vanilla, and salt. Mix in eggs one at a time just until incorporated; don't over mix.

Fill each muffin cup almost to the top with cheesecake batter. Put the jam in a ziploc bag and heat in the microwave for a few seconds until it fluid but not hot.

Pipe about a teaspoon of raspberry jam on top of each mini cheesecake and swirl jam into batter with a knife or toothpick to make a pretty design on top.

Bake for 18-20 minutes or until cheesecake is set. Remove from oven and cool to room temperature.. When cheesecake is completely cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.

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