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Raspberry Swirl Cheesecakes

  • Makes: 16 (Makes 2 pies)  
  • Preparation Time: 15 minutes plus baking and chilling time 

Ingredients

1 1/2 cups375 ml fresh or thawed lightly-sweetened loose-pack frozen red raspberries

1 can300 ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

2 pkgs250 g each regular or light cream cheese, softened

3 eggs

2 (9 chocolate flavoured ready-crust pie crusts

Chocolate and white chocolate

Leaves (optional)

Directions

  1 In blender container, blend raspberries until smooth; press through sieve to remove seeds. Stir 1/3 cup (75 mL) of the Eagle Brand into sieved raspberries; set aside.

  2 Beat cream cheese, eggs and remaining Eagle Brand. Spoon into pie crusts. Drizzle with raspberry mixture. With table knife, gently swirl raspberry mixture through cream cheese mixture.

  3 Bake in preheated 350°F (180°C) oven 25 minutes or until center is nearly set. Cool. Cover and chill at least 4 hours.

  4 Garnish with chocolate leaves and fresh raspberries if desired. Store leftovers covered in refrigerator.

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