Preheat oven to 325°F (160°C). Line a mini muffin tin or use liners.

Beat cream cheese and sugar until smooth. Add egg, vanilla, and sour cream; mix until just combined.

Spoon batter into crusts, filling about 3/4 full.

Stir mashed raspberries with powdered sugar; drop 1/4 tsp onto each cheesecake and swirl with a toothpick.

Bake 12–15 minutes until centers are set but slightly jiggly. Cool, then chill 1–2 hours before serving.