Raspberry Swirled Cheesecake Cupcakes


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 :).

Raspberry Swirled Cheesecake Cupcakes | Cooking Classy

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.



Raspberry Swirled Cheesecake Cupcakes | Cooking Classy

Raspberry Swirled Cheesecake Cupcakes | Cooking Classy


Raspberry Swirled Cheesecake Cupcakes

4.89 from 9 votes

Yield: 12 cupcakes



  • 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


  1. For the crust:
  2. 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.
  3. For the raspberry swirl:
  4. 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.
  5. For the cheesecake filling:
  6. 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.
  7. Recipe Source: inspired by Annie's Eats


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

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

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

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

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

  • 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

  • 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

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