Mini Raspberry Swirl Cheesecakes

Name: Mini Raspberry Swirl Cheesecakes
Prep time: 25 min
Cook time: 33 min
Yield: 12
Ingredients: Crust:; 1 cup (250 mL) chocolate cookie crumbs; 3 tbsp (45 mL) butter, melted; Filling:; 1 pkg (8 oz / 250 g) cream cheese, softened; 1/4 cup (50 mL) granulated sugar; 1 1/2 tsp (7 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 Evaporated Milk; 1/4 cup (50 mL) sour cream; 1/2 cup (125 mL) Smucker’s® Pure Raspberry Jam; Garnish:; raspberries, chocolate drizzle (optional)

Prep Time 25 mins

Cook Time 33 mins

Serves 12

Difficulty N/A

Ingredients

Crust:
1 cup (250 mL) chocolate cookie crumbs
3 tbsp (45 mL) butter, melted
Filling:
1 pkg (8 oz / 250 g) cream cheese, softened
1/4 cup (50 mL) granulated sugar
1 1/2 tsp (7 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 cup (125 mL) Smucker’s® Pure Raspberry Jam
Garnish:
raspberries, chocolate drizzle (optional)

Evaporated Milk

Directions

Step 1:

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

Crust:

Step 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:

Step 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.