Maybe it’s the girl in me, but I am pretty sure that mini desserts are inherently delicious and oh-so-cute.
Maybe it’s the girl in me, but I think you could throw these bite-sized goodies on a white platter and serve it at Afternoon Tea.
Maybe it’s the girl in me, but I am taking back the statement about ‘throwing these onto a platter.’ A lady shouldn’t throw her prized and oh-so-cute mini desserts. Set them on the platter instead.
Maybe it’s the girl in me, but I really wish I owned a pair of white gloves and a fancy-schmancy tea set right now.
Maybe it’s the girl in me, but I would recommend trying this recipe sooner rather than later.
But again, it could just be the girl in me.
1 1/2C graham cracker crumbs
4T unsalted butter, melted
2lb cream cheese, room temperature
1 1/2C sugar
pinch of salt
4 large eggs, room temperature
Preheat the oven to 325. Line cupcake pans with paper liners (note: recipe makes about 32 regular sized cupcakes). Combine sugar, melted butter, and graham cracker crumbs. Press 1 tablespoon of mixture into the bottom of each cupcake liner. Bake at 325 for 4-5 minutes until set. Allow to cool.
For the raspberry puree, add raspberries and sugar in a food processor. Process until smooth. Pour mixture through a fine sieve to remove seeds.
In a bowl, beat cream cheese until fluffy. Beat in sugar, salt, and vanilla. Beat in eggs one at a time, making sure each is well incorporated before adding the next.
Spoon 3T of mixture into each cupcake liner. Dot about 1/2 tsp of raspberry puree onto the cheesecake filling. Using a toothpick, swirl to create a girly pattern. Bake at 325 for 22 minutes, rotating halfway through. Filling should be firm. Transfer to wire rack to cool. Once cool, refrigerate for a minimum of 4 hours before serving.
Bon appetit, girls.