Mini Raspberry Swirl Cheesecakes

I posted these on my facebook page about 5months ago and they were a big hit. I thought I should share them on my blog too šŸ˜‰

These might look fiddly but they are really quite easy to do. I have split the bases into two different bases – Chocolate and Plain.

For The Crust

150 grams Biscuits
80 Grams Coconut Butter
(For the chocolate version) 10 grams Cacao powder

Blitz biscuits until a crumb around 3-5 secs on speed 5. I used Marie biscuits, you can
use home made plain ones
Or you can use Choc Ripple and omit the Cacao powder altogether

Add approx 80 g of Coconut Butter Combine on speed 4 for about 5 secs or until combined

Split half the mix and put aside, then add the 10g of Cacao Powder and mix till combined

Place 12 muffin patties in a muffin tin Fill paper cup cake patties about 1/4 of the way up with the crumb mixes.

Bake in a 180 degree oven for 8 mins or until golden


For the Topping

40-50 grams raw sugar
250g Cream Cheese
1 egg
100g Thickened Cream

Meanwhile add 250 g cream cheese in a clean dry bowl and mix until smooth around a minute to a minute and half. Be sure to scrape down at 30 sec intervals

Add 40 to 50 grams of Raw Sugar. I use organic raw sugar and its very fine. If you use regular raw sugar I would advise blitzing it first before whipping the cream cheese

Once you have cream cheese whipped add in the sugar , egg and cream about 10 secs on speed 4 until mixed together

Set aside the Cream Cheese mix and ix up 100 g Raspberries and 10 g – 20g of Raw Sugar (depending on your taste – I only used 10) Mix until smooth about a minute on speed 7 stopping to scrape the bowl.

Dollop small sppons of mix in the cream cheese topping and then swirl the mix through

In a 180 preheated oven place the Muffin tray in a water bath. I had to do this in two lots of 6 muffin trays Fill the water up to about 3/4 of the way up the muffin tray

Bake for about 20-25 minutes until set.

Cool slightly and then place the patties out on a wire rack to cool.

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