Raspberry Swirl Cheesecake Minis
Menu Musings
Menu Musings
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 0 in 5.4pt 0in 5.4pt
  • 1 cup chocolate
  • 13 chocolate
  • sandwich cookies
  • 6 oz (a slightly rounded cup) fresh raspberries
  • 3 Tbsp granulated sugar
  • 1 tsp corn starch
  • 2 (8oz) blocks of full fat cream cheese, room temperature
  • 2/3 cup granulated sugar
  • 1/8 tsp table salt
  • 1 tsp vanilla
  • 1/2 tsp lemon zest (about 1 lemon)
  • 2 large eggs, room temperature
  • 1/2 cup full fat sour cream, room temperature
  • Mix all ingredients in a cold saucepan, and heat until bubbling.
  • 1 cup fresh raspberries
  • 3 Tbsp granulated sugar
  • 1 tsp corn starch
  • 2/3 cup granulated sugar
  • 1 tsp vanilla. I am using clear Mexican vanilla.
  • 1/2 tsp lemon zest
  • 2 large eggs, room temperature
  • 1/2 cup full fat sour cream, room temperature
  • Using an ice cream scoop, fill the cupcake papers. I found the cupcake scoop to be the perfect amount of batter.

Instructions

Comments

Log in or Register to write a comment.