Miniature Marble Cheesecakes

Deborah Dana
Deborah Dana
Delicious and simple recipe for miniature marble cheesecakes.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1 cup María cookies 1 cup María cookies
  • 1/4 cups unsalted butter , melted 1/4 cups unsalted butter , melted
  • 2 packages cream cheese 2 packages cream cheese
  • 1/4 cups sugar , and 2 tablespoons 1/4 cups sugar , and 2 tablespoons
  • 1 tablespoon flour 1 tablespoon flour
  • 1 teaspoon vanilla essence 1 teaspoon vanilla essence
  • 1 egg 1 egg
  • 2 tablespoons cow's milk 2 tablespoons cow's milk
  • 1 egg yolk 1 egg yolk
  • 1 package raspberries 1 package raspberries
Preparation
30 mins
0 mins
Medium
  • In a mixer, beat the cream cheese at room temperature with the sugar.
  • Melt the butter and mix it with the crushed Maria cookies.
  • On a tray for mini cheesecakes (or a cupcake tray), divide the crushed cookies and press down with your fingers to form a crust.
  • Place in the oven at 180ºC for 6 minutes to lightly brown.
  • Add the flour and vanilla extract to the cream cheese, and mix well.
  • Then add the egg, the yolk, and the milk, and beat just until combined.
  • Fill the molds with the mixture (3/4 full).
  • In a food processor, place the raspberries and puree. Strain through a sieve and add 2 tablespoons of sugar. Taste and add more sugar if necessary.
  • Put ½ teaspoon of the raspberry sauce on top (in three small dots), and use a toothpick to swirl the raspberry sauce.
  • Bake at 190ºC for 15-20 minutes until the center is still moving and the sides are cooked.
  • Let them cool, remove from the molds, and once they are cold, refrigerate for at least 2 hours.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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