Mini Raspberry Swirl Cheesecakes

Preheat the oven to 325 degrees F, and line cupcake pans with paper liners.

In a small bowl, combine the graham cracker crumbs, melted butter, and sugar, and stir until crumbs are thoroughly moistened. Press one tablespoon of the graham mixture into the bottom of each cupcake liner. I used a shot glass to press it down – it was the perfect size. Bake for 5 minutes, until just set and transfer to a cooling rack.

To make the raspberry puree, combine raspberries and sugar to a food processor, and pulse until completely smooth. Pour puree through a fine mesh sieve to get rid of the seeds.

To make the cheesecake, beat the cream cheese on medium-high speed with an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.

To assemble, spoon 3 tablespoons of the cheesecake filling over the crust in each cupcake liner. Dot ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.

Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.