Mini Raspberry Swirl Cheesecakes

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.