Raspberry Swirl Mini Cheesecakes

I know. I told you we gave up sweets. While we still are trying to stay on track for the most part, we had plans to have our parenting group over and I certainly wouldn't impose goofy diet restrictions on anyone. Besides, I wanted to make these and it was the perfect way to be able to try one...and pawn off the rest.

But as nature would have it, I came down with a cold the morning we were supposed to host and we had to cancel. So I am left with 32 of these things. Not such a bad thing....if it weren't for that diet!

You know what I say? Diet schmiet.

I substituted the graham crust for a chocolate wafer crust. For the raspberry swirl I didn't follow the recipe because I had left over raspberry sauce from a Coeur a la Creme.

The result: creamy cheesecake filling, with sweet raspberry finish. The chocolate crunch crust compliments the raspberry flavor. I would definitely make these again. Surprisingly these were easy to make (for a cheesecake) and great because they are portable!

How to swirl the raspberry sauce in the cheesecake

For the Cheesecake recipe, check out Martha Stewart's page. This is for a full cheesecake but all you have to do is put these in cupcake tins with paper liners. Make sure you put them in a water bath. Bake for 22 minutes, and rotate halfway through.

TWD: Tall and Creamy Cheesecake and Double Trouble!

I am doing TWD this week…out of order. Anne of Anne Strawberry is hosting this version of TWD, so if you would like the recipe, check here! (If it is not posted yet, check back later in the month as Cheesecake wasn't on the TWD menu until the last week of December!)

If there were ever a cheesecake to change my mind about all cheesecakes….it would be this one. Yes, I admit, I have never really been a huge fan of it. But something struck me about this recipe that I was enticed to give it ‘one more try’. Not only did the recipe it include so many tips and direction, but it also gave so many enticing ideas for change.

I thought, change is good.

Let’s face it, we all go to restaurants and see the same old tired cheesecake listed on the menu. It’s enough to make me pass on dessert (almost). I don’t know about you but I was ready to experience a ‘new’ and improved cheesecake.

And "New and Improved"...it was!

I used the gingerbread crust from "Baking From My Home to Yours". My Cheesecake flavor I chose was cinnamon to compliment the gingerbread crust, but surprisingly, Dorie didn't have that in her book (out of ALL the numerous suggestions...I was really surprised!). So I added a few teaspoons of cinnamon.

My other alteration was that I used half mascarpone cheese and half cream cheese just because I am not a huge cream cheese fan. The mascarpone gives it a milder, creamy taste that was amazing!

And...there is an added bonus!!! (insert snide comment for the home shoppers network...lol!)...I made mini cheesecakes so it allowed me to sneak in a chocolate crust and orange cheesecake. I know...pretty crazy for a gal who didn't care for cheesecake!

So this week of TWD was a success! I think I might just make this again for Christmas!