This is one delicious dessert! I made it for my recent romantic at-home date & really had to stop myself from eating them all myself. Joe was fairly surprised I allowed him to have so many! I adapted this recipe from one I found on that most amazing of websites, Pinterest. My version is slightly lower in fat & significantly lower in sugar. I used Neufchatel cheese in place of half of the cream cheese. Neufchatel cheese is 1/3 lower in fat than cream cheese and available at most grocery stores, even Aldi. I replaced 2/3 of the sugar in the cheesecake with my favorite natural sweetener, stevia. I buy pure powdered organic stevia in a 1oz container from Trader Joe’s for $9.99. A little stevia goes a loooooong way as it’s extremely strong stuff. This recipe is time consuming but so worth it because it tastes SO GOOD!
Raspberry Cheesecake Bites
For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar
For the raspberry swirl:
6 oz. fresh raspberries
2 tbsp. sugar
For the filling:
32oz of cream cheese, at room temperature (I used 16oz of Neufchatel cheese and 16oz of cream cheese)
½ cup sugar & 1 teaspoon pure stevia OR 1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
Preheat the oven to 325˚ F. Line muffin pans with paper liners or skip the paper & grease with lots of butter. I did both as you can see in the photo. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Using a small, round drinking cup works well for pressing the crust down. Bake until just set about 5 minutes. Transfer to a cooling rack.
To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. My baby food blender worked great & was the perfect size. Process until smooth then pour through a fine mesh sieve to remove the seeds.
To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar or sugar/stevia and mix until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving. I ate one as soon as it cooled and it was tasty but not amazing. When I tried a cooled one later it was WONDERFUL! Definitely exercise self control and DO NOT eat any until they are cool.