Mini Peach Raspberry Swirl Cheesecakes

By Tasty · 90 min

Ingredients

Instructions

1. Preheat the oven to 325°F (160°C) and arrange the mini graham crusts on two large baking sheets.
2. Beat the cream cheese, sugar and cornstarch on medium speed for about 2 minutes until well combined.
3. Add the eggs one at a time, beating about 30 seconds after each. Scrape down the bowl and beat 30 more seconds until smooth.
4. Beat in the sour cream for 30 seconds until smooth. Scrape the bowl, add the heavy cream and beat 30 seconds until smooth.
5. Scrape the bowl again, then beat in the vanilla, lemon juice and salt until smooth.
6. Fill each crust with ⅓ cup of filling. Top each with two ½-teaspoon dollops of raspberry preserves and two ½-teaspoon dollops of peach preserves, then swirl them in with a toothpick.
7. Bake for 20 minutes, until the edges are set and the centers have a slight jiggle.
8. Cool to room temperature, then refrigerate to set for at least 4 hours or overnight.

Summarized from Tasty's video. Watch it for the details.

More recipes with

EggLemonCreamHeavy creamCream cheeseSour creamJamGraham cracker