With no quick cuts, this recipe for red beans and rice in a crockpot is my interpretation of a Louisiana classic. Whenever you’re ready, put everything in the slow cooker in the morning, and your meal will be ready in the late afternoon or evening!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 16 |
| Yield: | 16 mini cheesecakes |
Ingredients
- 1 (9 inch) prepared graham cracker crust
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup white sugar
- ½ teaspoon vanilla extract
- 1 pinch salt
- 2 large eggs
- 8 teaspoons raspberry puree
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
- Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
- Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
- Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
- Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
- Refrigerate before serving.