Mini White Chocolate Raspberry Swirl Cheesecakes are perfectly proportioned, lightly sweetened with white chocolate and feature a burst of raspberry jam.
Pre heat oven to 350-degrees. Then in a small bowl mix together the graham cracker crumbs, brown sugar and melted butter.
Place cupcake liners into a muffin tin. Then evenly divide the graham cracker crumbs and place into each cup. It’s approximately 1 tablespoon per each cup.
In another bowl add int he cream cheese, egg, sugar, vanilla, melted white chocolate chips and heavy whipping cream. Blend until the mixture is nice and creamy. Then spoon the mixture on top of the graham crackers.
Warm the raspberry in the microwave until it's a liquid then add some drops of the warm jam to the top of the cheesecakes. Then using a knife edge or a toothpick swirl the jam into the top of the cheesecakes.
Bake the mini cheesecakes for 16 -17 minutes until the centers set and then let the cakes cool for 10 minutes in the pan. Remove and place on a wire rack until fully cool and then place in the refrigerator for an hour.
Once cooled, top the mini cheesecakes with whipped cream and serve.