Raspberry Almond Swirl Mini Cheesecakes
Ingredients
Scale
Crust
- 6 mini graham cracker crusts
Filling
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 1 egg
- ½ teaspoon almond extract
- ¼ cup sour cream
Swirl
- 2 tablespoons raspberry jam
Topping
- Whipped cream
- Fresh raspberries
Instructions
- Preheat oven to 325°F and place the mini crusts on a baking sheet.
- Beat the cream cheese and sugar until smooth and creamy.
- Add the egg, almond extract, and sour cream, mixing until fully combined and silky.
- Divide the filling evenly among the crusts. Add small spoonfuls of raspberry jam on top and gently swirl with a toothpick.
- Bake for 16–18 minutes, until the centers are just set with a slight jiggle.
- Let cool completely, then chill for at least 2 hours.
- Top with whipped cream and fresh raspberries right before serving.