Preheat the oven to 350°F. Line a regular-sized muffin pan with muffin liners.
In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until fully combined.
1 cup graham cracker crumbs, 1/4 cup 1/2 stick butter, melted
Divide the crust mixture evenly among the muffin liners, pressing it firmly into the bottom of each. Set aside.
In a large bowl, beat the cream cheese, Truvia Sweet Complete Granulated Sugar, and vanilla extract until smooth.
2 8oz packages cream cheese, 1/2 cup Truvia Sweet Complete Granulated Sugar, 1 tsp vanilla extract
Add eggs one at a time, mixing after each addition until fully incorporated.
2 eggs
Pour the cheesecake mixture over the crust in each muffin liner, filling about 3/4 full.
In a separate bowl, dissolve the Simply Desserts Sugar Free Raspberry Jel in boiling water. Stir in the cold water and let it cool slightly.
1 package Simply Desserts Sugar Free Raspberry Jel, 1/3 cup cold water, 1 cup boiling water
Spoon small amounts of the raspberry jel over each cheesecake and use a toothpick or skewer to swirl it into the batter.
Bake for 18-22 minutes, or until the centers are set. Remove from the oven and let cool to room temperature.
Refrigerate for at least 2 hours before serving.
Before serving, top each cheesecake with fresh raspberries, pink/red sprinkles, and a dusting of Truvia Sweet Complete Powdered Sugar.
Fresh raspberries, Pink/red sprinkles, Truvia Sweet Complete Powdered Sugar
Enjoy your delicious Raspberry Swirl Mini Cheesecakes!
