Raspberry Swirled Key Lime Cheesecakes

Follow our step-by-step guide on how to make Raspberry Swirled Key Lime Cheesecakes.

1. Step 1

   Start by preheating your oven to 350°F (175°C). Prepare two mini muffin pans by lightly greasing them and lining with fancy paper liners to give your cheesecakes a delightful presentation.

2. Step 2

   In a mixing bowl, combine the crushed shortbread cookies, melted butter, and a teaspoon of grated lime zest. Mix until everything is evenly moistened. A shot glass works wonders for pressing the mixture into the bottom of the prepared pans, creating a solid crust.

3. Step 3

   Bake the crusts in the preheated oven for about 5 minutes, then let them cool while you prepare the filling.

4. Step 4

   In a large bowl, blend the softened cream cheese and white sugar until smooth. Gradually add in the eggs, followed by the key lime zest, key lime juice, and vanilla extract. Stir until everything is well combined and creamy.

5. Step 5

   Pour the luscious cream cheese mixture into the cooled crusts, filling them almost to the top. Now, take the seedless black raspberry preserves and spoon a dollop onto each cheesecake. Use a toothpick to gently swirl the preserves into the cream cheese mixture, creating beautiful marbled patterns.

6. Step 6

   Return the pans to the oven and bake for 13 to 15 minutes, or until the cheesecakes are set but still slightly jiggly in the center. Once done, allow them to cool completely in the pans for 6 to 8 hours before removing them. This waiting time helps the flavors meld beautifully and ensures a perfect texture.