Raspberry Swirl Cheesecake
These mini cheesecakes are perfectly creamy and dense with a simple raspberry swirl baked in.
Servings 12
Calories 150kcal
Ingredients
For the cheesecake:
- 16 ounces cream cheese room temperature *see note
- ½ cup sweetener such as Lakanto or Swerve
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
For the raspberry sauce:
- 3 ounces fresh raspberries
- 1 tablespoon sweetener such as Lakanto or Swerve
Instructions
- Preheat oven to 325 degrees. Line a muffin tin with paper liners.
- Beat together the cream cheese and eggs until smooth and creamy.
- Add the sweetener and vanilla to the cream cheese mixture and mix until well combined. Do not overmix.
- Pour the batter evenly between the 12 muffin wells. Use a large cookie scoop to get evenly sized portions every time.
- Add the raspberries and sweetener to a food processor or blender and process until smooth.
- Press the mixture through a fine mesh sieve to remove seeds.
- Drop 3 dots of raspberry sauce over each cheesecake and swirl through the batter with a toothpick.
- Bake for 25 minutes or until just slightly jiggly in the center.
- Cool completely on the counter before transferring to the refrigerator to finish cooling.
Video
Notes
Cream cheese should be completely room temperature or you'll have a lumpy cheesecake batter.
Nutrition
Serving: 1cheesecake | Calories: 150kcal | Carbohydrates: 12g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 69mg | Sodium: 131mg | Sugar: 2g | Net Carbs: 12g