Raspberry Cheesecake Cupcakes

My son was hoping for a large cheesecake, but we only had two blocks of cream cheese in the house. I found this fun recipe for tiny cakes (some call them cupcakes) and we made them together. It was fairly quick and easy and the cupcakes are pretty, but I found them way too sweet. Here are some healthy modifications for the next time we try this!

Raspberry Cheesecake Cupcakes
Makes 16
Adapted from Martha Stewart Cupcakes

3/4 cup ground gingersnaps or graham crackers (use gluten-free for a gf version)
1 1/2 Tblsp butter, melted
2 8-oz packages cream cheese
1/3 cup honey
pinch salt
1/2 tsp vanilla extract
2 eggs at room temperature
raspberry jam

Preheat oven to 325 degrees. Line standard size cupcake tins with 16 parchment paper cups.

Stir together the cookie crumbs and melted butter. Press 1 tablespoon of crumbs into the bottom of each cupcake liner. Bake 5 minutes until set. Set aside to cool.

Using a stand mixer, mix the cream cheese, honey, salt and vanilla until smooth. Scrape down the sides of the bowl and add the eggs, mixing again until well combined.

Spoon 3 tablespoons of batter into each cupcake liner. Drop three dots of raspberry jam (about 1/2 teaspoon) on each cupcake and swirl with a toothpick. To create a hot water bath (bain marie) place each cupcake tin in a roasting pan and add hot water to the bottom of the pan until it reaches about halfway up the sides of the cupcakes. (Be careful not to get water into the cupcakes.)

Carefully move the tins into the oven. Bake for 22 minutes or until set. Remove tins from roasting pans and let cupcakes cool completely on a wire rack. Refrigerate for 4 hours or up to 5 days. Serve chilled.