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Mini Raspberry Swirl Cheesecakes

  • Makes: 12 mini cheesecakes  
  • Freezes: Excellent 
  • Prep Time: 25 minutes 
  • Bake Time: 33 minutes 

Ingredients

Crust

1 cup 250 mL chocolate cookie crumbs

3 tbsp 45 mL butter, melted

Filling

1 pkg 8 oz/250g cream cheese, softened

1/4 cup50 mL granulated sugar

1 1/2 tsp7 mL vanilla extract

1 egg

1 tbsp 15 mL Robin Hood® Original All Purpose Flour

1/3 cup 80 mL Carnation® Evaporated Milk, Regular, 2% or Fat Free

1/4 cup 50 mL sour cream

1/2 cup125 mL Smucker’s® Pure Raspberry Jam

Garnish: raspberries, chocolate drizzle, optional

Directions

  1 Preheat oven to 350°F (180°C). Line 12 muffin cups with paperliners.

  Crust

  2 Combine crumbs and melted butter in small bowl. Divide evenly in prepared muffin cups and press down with the back of a spoon. Bake in preheated oven 7-8 minutes.

  Filling

  3 Beat cream cheese with sugar, vanilla and egg. Mix in flour, milk and sour cream. Pour over partially baked crust. Swirl raspberry jam into filling mixture. Bake in preheated oven, 20- 25 minutes or until centre no longer jiggles. Cool. Garnish if desired.

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