Raspberry Mini Cheesecakes

To make the raspberry sauce:

Step 1

In a small to medium saucepan combine raspberries, sugar, cornstarch, and lemon juice over medium heat. Bring to a low boil, stirring often, and cook until raspberries are completely broken down, 4-6 minutes.

Step 2

Strain sauce through a fine-mesh strainer into a small bowl. Let cool completely.

To make the cheesecake:

Step 3

Preheat oven to 325º and line a 12-cup muffin tin with silicone or paper liners. Spray liners with cooking spray. Set aside.

Step 4

In a medium bowl, combine graham crackers, melted butter, and salt and mix until completely moistened.

Step 5

Add about a tablespoon or more of your graham cracker mixture to the liners. Using your fingers, press mixture down to form crust. Repeat with the rest.

Step 6

Place in the oven and cook for 10 minutes, remove and allow to cool completely.

Step 7

In the bowl of a stand mixer, beat cream cheese until light and fluffy. Stopping and scraping down the sides as needed. Add sour cream, sugar, mix to combine. Add your eggs, one at a time, followed by vanilla, and salt and beat until combined.

Step 8

Using a spoon, spoon some of the cheesecake batter over the cooled crusts. Add a small spoonful of your raspberry sauce. Using a toothpick, swirl the sauce throughout the cheesecake batter. Top with more cheesecake batter and raspberry sauce. Swirl to incorporate.

Step 9

Place in the oven for 20 minutes. Remove and allow to cool completely. Place in the fridge for 2 hours and enjoy!