Mini cheesecakes are a great way to serve individual servings to guests. This cheesecake is swirled with raspberry jam and Ferrero Rocher pieces for a decadent dessert. Freeze any uneaten cheesecakes (if there are any!) in an airtight container for later use!
Author: Chelsea
Recipe type: Dessert
Serves: 12 mini cheesecakes
Ingredients
Crust:
¾ cup graham cracker crumbs (about 6 whole crackers)
1½ Tbsp granulated sugar
3 Tbsp butter, melted
.
Filing:
Two 8oz packages cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
2 large eggs, room temperature
¼ cup sour cream, room temperature
6 Ferrero Rocher chocolates, smashed into small pieces
¼ cup raspberry jam
.
Topping:
Whipped cream
Ferrero Rocher chocolates, halved
Raspberries
Instructions
Preheat oven to 325°F and place the rack in the centre position. Line a muffin tray with 12 liners; set aside.
To make the crust: In a small bowl, combine the graham cracker crumbs, sugar and butter. Divide the mixture evenly among the muffin liners. Use the back of a spoon to firmly press the graham cracker mixture into the bottom of the liners to form the crust; set aside.
To make the filling: In a large mixing bowl, beat cream cheese until smooth, 1-2 minutes. Add the sugar and vanilla. Mix on a medium-low speed until thoroughly combined, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Add the sour cream and mix until smooth. Stir in Ferrero Rocher pieces.
Using a large spoon or ice cream scoop, divide the batter evenly into the muffin tins. Place about a teaspoon of raspberry jam in each muffin cup, then use a knife to swirl the jam in the cheesecake batter. This should create a pretty marbled effect.
Bake for 20-25 minutes or until centres are almost set. Don't be alarmed if the cheesecakes rise a bit, they will sink back down when cooled. Remove from the oven to cool completely. Chill the cheesecakes in the muffin tin for at least 2 hours.
Remove mini cheesecakes from their liners and top with halved Ferrero Rocher chocolates and raspberries. Keep refrigerated until ready to serve.
Recipe by Port and Fin at https://portandfin.com/mini-raspberry-ferrero-rocher-cheesecakes/