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Mini Raspberry Swirl Cheesecakes
These no-bake mini cheesecakes combine cream cheese with the vibrant taste of raspberries and a swirl of chocolate, making each bite a delight.
Ingredients
CRUST
CHEESECAKE FILLING
RASPBERRY SWIRL
GARNISH
Instructions
- StepIn a bowl, mix the graham cracker crumbs and melted butter until well combined. Press 2 tablespoons of the mixture into the base of each muffin liner in a muffin tin. Freeze for 15 minutes to set.
- StepIn a medium bowl, whisk the whipping cream until stiff peaks form. Set aside. In a separate bowl, beat the cream cheese and icing sugar until smooth. Add the vanilla extract and Greek yogurt. Mix until fully combined. Gently fold the whipped cream into the cream cheese mixture until smooth.
- StepIn a saucepan over medium heat, cook the raspberries and honey for 5 minutes, stirring occasionally, until the raspberries soften and break down completely. Remove from heat and let cool.
- StepSpoon 2 ½ tablespoons of the cheesecake mixture onto each crust. Add 1 teaspoon of raspberry puree on top and swirl with a toothpick. Chill in the fridge for 2 ½ hours.
Garnish
- StepMelt the chocolate in a double boiler until smooth.
- StepDrizzle melted chocolate on top of cheesecakes. Refrigerate for another 5 ½ hours, or until fully set and serve.
