Dairy Farmers of Ontario brings an elegant, bite-sized dessert with these Mini Raspberry Swirl Cheesecakes. Creamy, no-bake cheesecake is layered over a buttery graham crust and finished with a vibrant raspberry swirl. Topped with a drizzle of dark chocolate, they’re a simple yet impressive treat for any occasion.
Mini Raspberry Swirl Cheesecakes
Serves 12
Ingredients:
For Crust
- 1 cup (84 g) graham cracker crumbs
- ¼ cup (60 mL) Ontario salted butter, melted
For Cheesecake Filling
- ½ cup (125 mL) Ontario 35% whipping cream
- 1 ½ cups (340 g) Ontario cream cheese, room temperature
- ¼ cup (30 g) icing sugar, sifted
- 1 tsp (5 mL) vanilla extract
- ¼ cup (60 mL) Ontario Greek yogurt
For Raspberry Swirl
- ½ cup (60 g) fresh or frozen raspberries
- 1 tbsp (15 mL) honey
For Garnish
- ¼ cup (42 g) dark chocolate (70% cocoa), melted
Directions:
- In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press 2 tablespoons of the mixture into the base of each muffin liner in a muffin tin. Freeze for 15 minutes to set.
- In a medium bowl, whisk the whipping cream until stiff peaks form. Set aside. In a separate bowl, beat the cream cheese and icing sugar until smooth. Add the vanilla extract and Greek yogurt. Mix until fully combined. Gently fold the whipped cream into the cream cheese mixture until smooth.
- In a saucepan over medium heat, cook the raspberries and honey for 5 minutes, stirring occasionally, until the raspberries soften and break down completely. Remove from heat and let cool.
- Spoon 2 ½ tablespoons of the cheesecake mixture onto each crust. Add 1 teaspoon of raspberry puree on top and swirl with a toothpick. Chill in the fridge for 2 ½ hours.
Garnish
- Melt the chocolate in a double boiler until smooth.
- Drizzle melted chocolate on top of cheesecakes. Refrigerate for another 5 ½ hours, or until fully set and serve.
