Heart Shaped Raspberry Swirl Cheesecake

Servings: 12 servings

Author: Barbara Schieving

Cook Time
20 minutes

Total Time
20 minutes

Cheesecake

dessert baking

🧂 Ingredients

1 Preheat oven to 300°.
2 In a medium bowl, combined cookie crumbs and melted butter. Divide crumbs evenly
into 12 heart shaped or regular muffin cups sprayed with non-stick cooking
spray. With fingers or round end of a wooden spoon, press crust down evenly.
3 In a mixing bowl mix cream cheese and sugar at medium speed until smooth, blend
in sour cream, vanilla, and salt. Mix in eggs one at a time just until
incorporated; don’t over mix.
4 Fill each muffin cup almost to the top with cheesecake batter. Put the jam in a
ziploc bag and heat in the microwave for a few seconds until it fluid but not
hot. Pipe about a teaspoon of raspberry jam on top of each mini cheesecake and
swirl jam into batter with a knife or toothpick to make a pretty design on top.
5 Bake for 18-20 minutes or until cheesecake is set. Remove from oven and cool to
room temperature.. When cheesecake is completely cooled, refrigerate covered
with plastic wrap for at least 4 hours or overnight.
6 Keep refrigerated until ready to serve.