Mini Raspberry and Almond Butter Swirl Cheesecakes
These mini raspberry and almond butter swirl cheesecakes are some of the easiest and healthiest desserts you could make. They’re actually not very sweet, allowing for the delicious flavor of raspberry and almond to shine through.
While large cheesecakes may be more difficult to make, these are actually really simple and not temperamental. You combine crushed graham crackers with freeze-dried raspberries and melted butter, then press about a teaspoon of that into each divot of a lined mini muffin pan. Then, you combine the rest of the ingredients except for the fresh raspberries and almond butter and spoon it in.
Add about 1/2 tsp almond butter to each mini cheesecake and swirl with a knife or toothpick. Bake, then top with fresh raspberries (or raspberry jam if you want).
These are actually pretty adaptable because you could make them in a regular cupcake tin too, but instead of about 24-30 bite-sized mini cheesecakes, you would get about 12-14 cupcake-sized mini cheesecakes. I do like making them bite-sized though!
The most important part of this recipe is the quality of the ingredients. Get full-fat dairy ingredients, and make sure your freeze-dried raspberries don’t have weird preservatives or added sugars.
Also, make sure your cream cheese is at room temperature before you start! This is a crucial step, because if it isn’t, the cheesecakes will have a lumpy batter and the texture will be ruined. Leave the cream cheese on your kitchen counter 1-2 hours before you’re ready to start and you should be good to go!
Check out some of my other dessert recipes, including my decadent chocolate cheesecake and classic tiramisu.
Ingredients
- 6 graham crackers
- 1/4 cup freeze-dried raspberries
- 4 tbsp butter, melted
- 8 oz cream cheese, room temperature
- 2 tbsp sour cream
- 1/4 cup sugar
- 1 egg
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup almond butter
- fresh raspberries or raspberry jam to decorate
Instructions
- Preheat your oven to 350ºF.
- Pulse the graham crackers and freeze dried raspberries in a food processor about 10 times, or add to a plastic bag and crush them up with a rolling pin until you get fine crumbs. Add the melted butter and mix. The mixture should hold together when you press it down with a spoon.
- Line your mini muffin tin and press in about 1-2 teaspoons of the graham cracker crust mixture. Use a spoon at first, then use your fingers to make sure the crust is fully pressed down, flat, and even.
- Mix together the cream cheese, sour cream, sugar, egg, salt, and vanilla with a whisk until smooth and there are no lumps. It is key that your cream cheese is room temperature for this step, even if you need to heat it up in the microwave for 15 seconds.
- Add about 1 tbsp of your mixture into each mini muffin liner. (If you are doing cupcake-sized cheesecakes, use about 1-1 1/2 tbsp crust mixture and 2-3 tbsp cream cheese mixture).
- Use a spoon to add 1/2 tsp almond butter to each cheesecake, then use a knife or toothpick to swirl. Make sure your almond butter is fully mixed and not separated. At this stage, you could also use chocolate almond butter, hazelnut butter, peanut butter, or anything you want to customize!
- For mini muffin sized cheesecakes, bake for 12-15 minutes until lightly golden and slightly wobbly in the center while set on the outer edges. For cupcake-sized cheesecakes, bake for 15-18 minutes.
- Let cool, then top with fresh raspberries or raspberry jam and enjoy!
Mini Raspberry and Almond Butter Swirl Cheesecakes
Equipment
- mini muffin tin or cupcake tin
Ingredients
- 6 graham crackers
- 1/4 cup freeze-dried raspberries
- 4 tbsp butter melted
- 8 oz cream cheese softened to room temperature
- 2 tbsp sour cream
- 1 egg
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup almond butter
- fresh raspberries or rasberry jam to decorate
Instructions
- Preheat your oven to 350ºF.
- Pulse the graham crackers and freeze dried raspberries in a food processor about 10 times, or add to a plastic bag and crush them up with a rolling pin until you get fine crumbs. Add the melted butter and mix. The mixture should hold together when you press it down with a spoon.
- Line your mini muffin tin and press in about 1-2 teaspoons of the graham cracker crust mixture. Use a spoon at first, then use your fingers to make sure the crust is fully pressed down, flat, and even.
- Mix together the cream cheese, sour cream, sugar, egg, salt, and vanilla with a whisk until smooth and there are no lumps. It is key that your cream cheese is room temperature for this step, even if you need to heat it up in the microwave for 15 seconds.
- Add about 1 tbsp of your mixture into each mini muffin liner. (If you are doing cupcake-sized cheesecakes, use about 1-1 1/2 tbsp crust mixture and 2-3 tbsp cream cheese mixture).
- Use a spoon to add 1/2 tsp almond butter to each cheesecake, then use a knife or toothpick to swirl. Make sure your almond butter is fully mixed and not separated. At this stage, you could also use chocolate almond butter, hazelnut butter, peanut butter, or anything you want to customize!
- For mini muffin-sized cheesecakes, bake for 12-15 minutes until lightly golden and slightly wobbly in the center while set on the outer edges. For cupcake-sized cheesecakes, bake for 15-18 minutes. Let cool, then top with fresh raspberries or raspberry jam and enjoy!