• Prep Time: none
  • Cooking Time: none
  • Serves: 32 cupcakes

Raspberry Swirl Cheesecake Cupcakes

Category: Desserts, Holiday

 Ingredients List

  • For the crust:
  • 1½ cups graham cracker crumbs
  • 4 tbsp. unsalted butter, melted
  • 3 tbsp. sugar
  • For the raspberry swirl:
  • 6 oz. fresh raspberries
  • 2 tbsp. sugar
  • For the filling:
  • 2 lbs. cream cheese, at room temperature
  • 1½ cups sugar
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 4 large eggs, at room temperature

 Directions

Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. (I like to use a small drinking glass to easily and evenly press the crumbs down. One of Andrew’s sippy cups works wonderfully.) Bake until just set, 5 minutes. Transfer to a cooling rack.
To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.

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