Raspberry Swirled Cheesecake Cupcakes

05.26.2014

Raspberry Swirled Cheesecake Cupcakes | Cooking Classy

Cheesecake has got to be on my list of top 3 favorite desserts, which is why you see it on here quite a bit. You can never have too many cheesecake recipes and the options are seemingly endless (like when you walk into The Cheesecake Factory and take 10 minutes to choose because there are just so many options). One of my favorite ways to make cheesecake (ever since I made these Cheesecake Cupcakes with Salted Caramel Sauce or Strawberry Sauce) is in cupcake form. They are in individual servings, they’re easier to serve and clean up, and they make for better portion control (maybe, you might just find yourself eating a few :).

This is a cheesecake combo you have to try! Raspberries and cheesecake were just meant to be together. You get this lightly crisp and crunchy graham cracker base topped with a silky smooth and deliciously creamy cheesecake filling which is then swirled with a fresh raspberry sauce. Heaven in dessert form right here! Try these and you’ll understand why I’m completely in love with cheesecake.

Enjoy!

Raspberry Swirled Cheesecake Cupcakes | Cooking Classy

Raspberry Swirled Cheesecake Cupcakes | Cooking Classy

Raspberry Swirled Cheesecake Cupcakes

Yield: 12 cupcakes

Raspberry Swirled Cheesecake Cupcakes

Ingredients

    Crust
  • 3/4 cup + 2 Tbsp graham cracker crumbs (from 7 full sheets)
  • 1 1/2 tsp granulated sugar
  • 3 1 /2 Tbsp salted butter, melted
  • Raspberry Swirl
  • 4 oz fresh raspberries
  • 2 Tbsp granulated sugar
  • Cheesecake filling
  • 3/4 cup granulated sugar
  • 1 Tbsp all-purpose flour
  • 2 (8 oz) pkgs cream cheese, softened well but not melted
  • 1 tsp lemon zest
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream

Directions

  • For the crust:
  • Preheat oven to 325 degrees. In a mixing bowl, using a fork, stir together graham cracker crumbs and sugar, then pour in melted butter and stir until evenly moistened. Add 1 slightly heaping tablespoonful to 12 paper lined muffin cups. Press crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and allow to cool.
  • For the raspberry swirl:
  • Add raspberries and 2 Tbsp granulated sugar to a food processor and pulse until well pureed, about 30 seconds - 1 minute. Press mixture through a fine mesh strainer into a bowl (basically until there are only seeds remaining in strainer, you should get quite a bit out of it). Set aside.
  • For the cheesecake filling:
  • In a mixing bowl, whisk together granulated sugar and flour. Add cream cheese and lemon zest using an electric hand mixer, blend mixture just until smooth. Mix in eggs one at a time. Stir in vanilla and sour cream just until combined. Tap bowl forcefully against countertop, about 10 times, to release large air bubbles. Divide mixture evenly among cups over crust layer, adding about 1/3 cup to each and filling nearly full. Jiggle pan to level cheesecake filling then dollop about 5 small circle of raspberry sauce over each cupcake, about 3/4 tsp total over each one. Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design. Bake in preheated oven 22 - 25 minutes until cupcakes are puffed and nearly set (they might crack a little but they will deflate while cooling and you won't even see it). Remove from oven and allow to cool completely, then chill in refrigerator 3 hours, until set. Store in refrigerator in an airtight container.
  • Recipe Source: inspired by Annie's Eats
http://www.cookingclassy.com/2014/05/raspberry-swirled-cheesecake-cupcakes/

95 comments

  • Renee @ Awesome on $20: These look amazing. I quite agree with you about the perfection of mini-cheesecakes. I love how easy they are to transport. I can’t wait to try these. May 26, 2014 at 11:54am Reply

  • How to Philosophize with Cake: How pretty those are! I’m a fan of the versatile cheesecake as well, I’ll have to try this variation someday. May 26, 2014 at 11:56am Reply

  • Averie @ Averie Cooks: Your photos are just stunning! Seriously saw them all over before I even had a chance to come tell you how pretty these are! They’re so you, too! The pink raspberry swirls are just so beautiful and I bet taste amazing :) May 26, 2014 at 2:08pm Reply

    • Jaclyn: Thanks so much Averie! You’re too nice :)! May 26, 2014 at 8:19pm Reply

  • Katrina @ Warm Vanilla Sugar: I love these little cupcakes! They look so perfect :) May 26, 2014 at 3:38pm Reply

  • Anna @ Crunchy Creamy Sweet: These cheesecake cupcakes just scream summer to me! So pretty! Pinned! May 26, 2014 at 6:19pm Reply

  • Matt Robinson: You are so right, Jaclyn. Raspberries and cheesecake make the perfect combination. Love these! May 26, 2014 at 9:23pm Reply

  • Laura (Tutti Dolci): So gorgeous, I love that pretty raspberry swirl! :) May 26, 2014 at 11:05pm Reply

  • Chloe @ foodlikecake: These are so cute! They also look delicious! May 27, 2014 at 3:16am Reply

  • Jessica @ Portuguese Girl Cooks: I love all of your mini cheesecakes! These are so pretty and perfect for summer! Pinned! May 27, 2014 at 8:06am Reply

    • Jaclyn: Thanks for the pin Jessica! You are always so nice! June 19, 2014 at 10:57pm Reply

  • Shelly: Jaclyn, those will be perfect for my son’s high school grad family get together!!! His favorite two things in one :) Good portion for the rest of us. Thank you for the idea and recipe. May 27, 2014 at 11:06am Reply

    • Shelly: Jaclyn thank you again EVERYONE loved these little cheesecakes. June 7, 2014 at 1:50pm Reply

      • Jaclyn: I am so glad they loved them! June 12, 2014 at 8:53pm Reply

  • Zeyno’nun Mutfağı: woooww!!! I want to eat all of them :)It looks so amazing May 27, 2014 at 1:54pm Reply

  • ami@naivecookcooks: I am making chocolate cheesecake and yours look so good!! Love the raspberry flavor! May 27, 2014 at 5:52pm Reply

  • Kate @ Diethood: SO gorgeous!! LOOOOOVE IT! I am a cheesecake freak! I would be one of those few to inhale a dozen cheesecake cupcakes! :-) May 27, 2014 at 8:03pm Reply

  • Kate – gluten free alchemist: These look beautiful. The colour is so pretty. Cheesecake is delicious……….. always! May 28, 2014 at 1:19am Reply

  • Vedika @ HotChocolateHits: These look so delicious! I bet an Oreo bottom would go great as well! May 28, 2014 at 7:14am Reply

    • Jaclyn: That is a great idea! Thanks! June 12, 2014 at 11:23am Reply

  • Hailey: Hi, I just recently came across your blog and had to comment on today’s post. These small cheesecakes are beautiful! I have made cheesecake cupcakes with a strawberry topping before but the raspberry swirl sounds delicious! May 28, 2014 at 8:50am Reply

  • Jessica @ A Kitchen Addiction: Love the beautiful raspberry swirls! Perfect for summer gatherings! May 28, 2014 at 2:20pm Reply

  • Judy: could I freeze these? would it change the texture. we don’t eat a lot of sweets but these would be great when we have company. May 29, 2014 at 9:56am Reply

    • Jaclyn: I think freezing them would be fine. Cheesecakes are one of the few desserts I will freeze. I hope you try them and love them Judy! May 30, 2014 at 6:28pm Reply

  • Dylan: Hello there, i’m a new fan of your site! I first made your red velvet crinkle cookies (which were delicious by the way!) and now I’m in the process of stalking through your archive of recipes and found this! I was wondering, I really want to try making these but we don’t have fresh raspberries where I live (the Philippines!)! Do you think I could substitute melted raspberry jam instead? May 30, 2014 at 8:59pm Reply

    • Jaclyn: I think you could definitely use jam, but you might not get a great swirl effect. It’s worth a try though as long as it’s seedless/or you strain the seeds out. Thanks for letting me know you like my site :)! June 22, 2014 at 10:47pm Reply

  • Judy Pendergraft: Made these and they are wonderful. Perfect size desert portion. and freezing them makes them available whenever you want to indulge. thanks for the recipe. I love your website. May 31, 2014 at 5:06pm Reply

    • Jaclyn: I’m so glad you liked this recipe Judy! Thanks for letting me know you like my site :)! May 31, 2014 at 8:10pm Reply

  • Tiana: Thanks for the wonderful recipe!
    Just to confirm, that’s 16 oz. cream cheese, right?
    Also, sour cream is very difficult to find around here, so can I substitute it with yogurt or something else? Thanks. July 9, 2014 at 7:22pm Reply

    • Jaclyn: Yes that is 16 oz total, and I think a full fat yogurt would work fine (preferably Greek if possible) or heavy cream in place of the sour cream. I hope you love it! July 9, 2014 at 8:07pm Reply

  • Olivia Underwood: What is the yield on these? August 6, 2014 at 4:05pm Reply

    • Jaclyn: It makes 12, sorry I didn’t add that at the top of the recipe! August 27, 2014 at 11:40am Reply

  • Jaclyn: They should, I haven’t tried yet but cheesecakes in general freeze really well. August 15, 2014 at 6:34pm Reply

  • brittany: These cupcakes look wonderful!!! I love your blog. I would love to make them, but I don’t own a food processor for the raspberry swirl. Could I use jam or something else? August 23, 2014 at 6:29pm Reply

    • Jaclyn: I think a seedless jam would work okay, you may want to thin it out a little with juice or something just so it swirls better. Thanks for letting me know you love my blog :)!! September 6, 2014 at 11:26pm Reply

  • engie: these look great! How long would the baking time be if I want to make this into one regular size cheesecake? October 16, 2014 at 2:25pm Reply

  • Sherry: I made these a couple of years ago. My husband (then b/f) absolutely loved them! Little did I know then that cheesecake is his favorite! They were really easy & it was my first experience making any type of cheesecake. I used frozen raspberries & swirled a little on the top of each little cheesecake. They were wonderful & anyone who tried them raved about them! October 31, 2014 at 12:30pm Reply

  • Shaz: Hi, great recipe! This maybe a silly question but are these standard or mini cupcakes? November 20, 2014 at 12:53am Reply

    • Jaclyn: Not a silly question :), these are standard size. November 20, 2014 at 10:10am Reply

  • sonya: You cut out the heavy cream from your salted Caramel recipe. Can I ask why. Its they only difference I can tell from the cheesecake filling? I am trying to decide which base to use. December 4, 2014 at 6:25pm Reply

    • Jaclyn: I cut that out of this one because I didn’t want the batter to be so thin that the raspberry sauce just sank :). December 8, 2014 at 10:42pm Reply

  • Dana: This recipe is a winner. I’ve got people asking me how I make these! Love the lemon zest addition, really makes these a light treat. Keep doing what you’re doing. P.S. Mind if I do a review of the recipe on my blog? My readers would love to know about it. December 16, 2014 at 4:50pm Reply

    • Jaclyn: A review would be great! I’m so glad you liked them! December 17, 2014 at 12:22am Reply

  • Nadia: They look amazing! Definitely I will try it, my boy’s will love it!
    A basic question: when you put it in to the paper muffin cups, you need to put this cups inside other thing, one more stable? It will be my first time using paper muffin cups ☺️.
    Thanks! January 29, 2015 at 7:18am Reply

    • Jaclyn: Yes, put them in a muffin/cupcake tin, unless you buy the special sturdy kind that state on the label no baking pan required. Hope you love them :). January 29, 2015 at 8:56pm Reply

  • Emily: What’s the best way to tell if these are done cooking? I’m always nervous that I’m not cooking cheesecake all the way :/ I cooked them about 24 minutes February 7, 2015 at 3:05pm Reply

    • Jaclyn: They shouldn’t crackle much and they should only jiggle slightly. February 7, 2015 at 4:46pm Reply

  • cheyenne Lawson: How much do they make? February 12, 2015 at 4:12pm Reply

    • Jaclyn: 1 dozen, sorry I just added that above. February 23, 2015 at 6:43pm Reply

  • krysta: When putting them into the fridge after cooking them do I put them in a container right away for 3 hours or just in the fridge for 3 hours and then into a container? February 13, 2015 at 12:29am Reply

    • Jaclyn: Either is fine just don’t cover the container for 3 hours because they will start to get condensation on them from trapping in all the moisture. February 23, 2015 at 6:35pm Reply

  • Vikki: I’ve never made cheesecake before and these came out amazing (if I don’t say so myself). I made them with fat-free cream cheese and they came out the same way that a normal cheesecake should. Thank you for the recipe! February 14, 2015 at 4:19pm Reply

  • Gela: Question…. Do these freeze well? I need to pre-make these and travel 4 hours. March 15, 2015 at 6:18pm Reply

    • Jaclyn: They should, cheesecake in general usually always freezes pretty well. March 16, 2015 at 10:03am Reply

  • Peggy: Would anyone know the adjustments if you wanted to use this recipe and bake in a 9×13 and cut into bars for a large group? Thanks alot.. March 17, 2015 at 2:17pm Reply

  • Sue: How long would you cook these if using mini size liners and tin. I want to make for a party. April 15, 2015 at 7:45am Reply

    • Jaclyn: Sorry I’m not sure since I haven’t tried but I’d imagine it would be around 10 minutes, give or take. April 15, 2015 at 10:01pm Reply

    • Sarah: Sue,

      I just made these tonight (subbed strawberries) and used the mini muffin tin. I baked for 12 minutes and while they didn’t crack, they also didn’t jiggle at all. We’ll see how they go over at a bridal shower tomorrow!! May 2, 2015 at 1:44am Reply

  • Katherine: Love how rich these look! I have a couple questions I am hoping you can answer. I have a work function I thought these would be great for my challenges are these.

    – 3 women i work with are gluten free eaters, and 1 has an egg allergy.

    what can I substitue the eggs with that will not compromise the cheesecake?

    and how can I make gluten free. I think the only thing i need to remove is the flour?

    thanks for any advice you have =) April 16, 2015 at 7:19am Reply

    • Katherine: oh, and what size muffin liners, sm, med, large? thanks again April 16, 2015 at 7:23am Reply

    • Jaclyn: Sorry for the super late response! I’ve heard things like silken tofu can be substituted for eggs in things like cheesecake although I’ve never tested it out. Then you should be able to sub 1/3 the amount of flour for cornstarch (and if you don’t want to use the tofu you could maybe even up the cornstarch a little more I’ve also heard of people using cornstarch as a sub for egg).
      Then be sure to use gluten free graham crackers. And these are medium (regular size) cupcake liners. May 17, 2015 at 10:45am Reply

  • Pam: so sad :( really was excited about these for Mother’s Day BBQ tomorrow but they didn’t work at all. I’m a pretty good cook and baker yet these did not set AT ALL… They sunk drastically and are very highly. I cooked them an extra 5 minutes and it didn’t help at all. Sooooo disappointed :( May 9, 2015 at 9:33pm Reply

    • Pam: Jiggly not highly… Lol autocorrect May 9, 2015 at 9:34pm Reply

    • Jaclyn: So sorry that happened! I’m guessing it may be the oven, I would recommend you try an oven thermometer to make sure its working properly. Keep in mind though they don’t fully set until they are fully chilled through. June 2, 2015 at 8:14pm Reply

  • Nicole: Made these for bosses going away party and they were a huge hit. I doubled the batch size and made half of them with turtle topping instead of raspberry. I used gluten free k-toos (an oreo style cookie) for half of the crusts and gluten free graham crackers for the other half. Subbed the flour for a gluten free blend as well. They do sink a lot in the middle after setting, but they are perfect in texture and taste. Will make again. June 26, 2015 at 7:33pm Reply

    • Jaclyn: So glad they turned out Nicole! June 29, 2015 at 2:10pm Reply

  • Raquel: Thanks for this wonderful and delicious recipe. I made these for the third time today. Sometimes mine fall in the middle; sometimes they don’t. I think I may be over-mixing the batter when it falls, though the double batch I made this morning only fell in one of the muffin tins. They are too different types of tins, so maybe that is the issue. Either way, I will still make them no matter the risk for falling in the center because they are so very good. Thanks again! July 4, 2015 at 8:52am Reply

    • Jaclyn: Very interesting, who would of thought a tin could make a difference? Glad you love them Raquel! July 14, 2015 at 5:42pm Reply

      • Raquel: Update: I made a quadruple batch of these today. I have three muffin tins. Two of them are light-weight and a shiny, light color. All of the cheesecakes that I baked in those two tins came out perfectly flat and did not sink. The third tin I have is a heavier-weight, light-colored non-stick muffin tin. Every single cheesecake in that tin sunk! I really think it is the tin! I think that things cook faster in the non-stick pan and the cheesecakes cook too quickly. They rise, crack, and sink in the middle when they cool. Now, I will only use the light-weight shiny tin. I thought this might be helpful for someone. I love, love, love this recipe. So good. Thanks again for sharing it. March 26, 2016 at 1:39pm Reply

        • Jaclyn: Thanks for the tip! March 27, 2016 at 12:27am Reply

  • Victoria: Just made these for the second time! Taking them out of the oven now. I absolutely love them!! July 14, 2015 at 4:22pm Reply

    • Jaclyn: So glad you loved them Victoria! July 14, 2015 at 5:24pm Reply

  • Kelly: I made these cupcakes as a Halloween treat and drew scary faces in it with the raspberry syrup and it all turned out great! The cupcakes did puff up in the oven after 22 minutes and they did puff back down again after they cooled but I could still see the cracks a little and they sort of sunk in a little on some of the cupcakes so that there was a slight crater in it but I was fine with it because the cracks added to the scary faces and I filled the craters with the leftover raspberry syrup as I was eating it and it was all super delicious! This is a really easy recipe and it tasted really good in the end! I would definitely recommend this recipe! November 1, 2015 at 8:06pm Reply

  • Asimina: Made these and they were divine 😍 November 10, 2015 at 1:09am Reply

  • Suzanne Davidson: Woukd this be the right amount of batter for a mini cheesecake pan? February 5, 2016 at 9:55pm Reply

  • Jessica Sturms: Made these for my boyfriend for Valentine’s Day! He loved them! Thanks for the recipe :) February 14, 2016 at 3:41pm Reply

  • Lisa: Hi. I was wondering if I didn’t have fresh raspberries do u think frozen will work just as well? March 6, 2016 at 4:30pm Reply

  • Kathy: Made these today! They turned out perfect. Easy to make and very tasty! March 27, 2016 at 7:50am Reply

  • Jessica: Can these be stored overnight? April 22, 2016 at 8:24am Reply

    • Jaclyn: Yes definitely, just store them in the refrigerator in an airtight container. April 27, 2016 at 12:29am Reply

  • Sophie: These sound really good, I’m making these tomorrow night (after I get home from Weight Watchers 😊).
    They’re actually perfect as a WW recipe because they’re portion controlled. I’m going to freeze them so I don’t have the temptation to have more than one. May 16, 2016 at 7:56pm Reply

  • Marisa: do these turn out well in mini cupcake pans too? May 17, 2016 at 1:43pm Reply

  • Christina: Hi Jaclyn, would like to know if the sour cream is optional? Really wanna try your salted cheesecake cupcake.
    Thank you June 9, 2016 at 1:26am Reply

    • Jaclyn: I wouldn’t recommend omitting it or the texture will be different. June 9, 2016 at 10:28am Reply

  • Lynne McCausland: Jaclyn,

    I must say these are sublime! I made a test batch today in preparation for my sister’s intimate country wedding late this month and these are fantastic, truly. I can’t wait to serve these up ;)

    Lynne July 2, 2016 at 3:47pm Reply

  • Zooz: Thanks dear for the great receipe

    I am wondering , do you mean the total quantity of cheese is 8 oz or each pkg is 8 oz?

    Thanks in advance July 6, 2016 at 11:10am Reply

    • Jaclyn: Each pkg of cream cheese is 8 oz. Hope you love them! July 6, 2016 at 1:12pm Reply

  • Zooz: Thanks dear for your reply July 11, 2016 at 6:55pm Reply

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