Raspberry Swirl Cheesecake Cupcakes

Raspberry Swirl Cheesecake Cupcakes


  • For the crust:
    4 tbsp. unsalted butter, melted;
    1½ cups graham cracker crumbs;
    3 tbsp. sugar
  • For the raspberry swirl:

    2 tbsp. sugar;
    6 oz. fresh raspberries

  • For the filling:
    1½ cups sugar;
    1 tsp. vanilla extract;
    2 lbs. cream cheese, at room temperature;
    pinch of salt;
    4 large eggs, at room temperature


  • Preheat the oven to 325 degrees F.
  • Line with paper liners cupcake pans.
  • Combine melted butter, sugar and graham cracker crumbs in a small bowl.
  • Stir with a fork until well blended. Press 1 tbsp of the mixture into the bottom of the cupcake liners.
  • Bake for 5 minutes and move to a cooling rack.
  • Prepare the raspberry puree: Combine sugar and raspberries in a food processor or a blender.
  • Process until smooth.
  • Sift through a fine mesh sieve to remove the seeds.
  • Prepare the cheesecake: Beat the cream cheese with an electric mixer on medium-high speed until fluffy.
  • Mix in the sugar. Add the vanilla and salt. Mix in the eggs one at a time, beating well after each.
  • Spoon 3 tbsp of the cheesecake batter on top of the crust for each cupcake liner.
  • Make a few dots over the cheesecake mixture using 1/2 teaspoon of the puree for each cupcake liner.
  • Swirl the dots with a toothpick to make a marbled effect.
  • Bake for about 22 minutes rotating the pans when 11 minutes pass.
  • Transfer to a cooling rack and let cool.
  • Refrigerate for 4 hours.
  • Serve and enjoy!

Yield: 32

Submitted by: Janice Hayes

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