Raspberry Swirled Cheesecake Cupcakes

05.26.2014

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.

Enjoy!

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Raspberry Swirled Cheesecake Cupcakes | Cooking Classy

Raspberry Swirled Cheesecake Cupcakes | Cooking Classy

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Raspberry Swirled Cheesecake Cupcakes

4.91 from 10 votes

Yield: 12 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

Instructions

  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

127 comments

  • Sandy: Do you use a mini muffin pan ? December 9, 2018 at 10:07am Reply

    • Jaclyn: No use a standard size muffin pan. December 9, 2018 at 11:39am Reply

  • Olivia: So I made this and I cooked it half way and left it out for a couple hours and then cooked it the rest of the way and put it in the fridge do you think it’s still safe to eat? October 6, 2018 at 9:18am Reply

    • Jaclyn: Sorry I can’t say for sure I would hate for you to get sick. Personally I would eat it but just use your best judgement. October 14, 2018 at 7:59pm Reply

  • Matthew Dixon: I just made these but I think I put too much raspberry puree on it cuz I couldn’t get them to swirl very well. With so much puree on it would I have to bake it longer? May 20, 2018 at 9:25pm Reply

    • Jaclyn: No it shouldn’t. The purée is separate from the mixture that needs to be cooked. Hope you love it! May 20, 2018 at 9:44pm Reply

      • Janice: I really want to try making these. But want to double check that you are swirling the purée on top before baking, correct? They look delicious by the way! September 15, 2018 at 11:11am Reply

        • Jaclyn: Yes add the puree before baking. Hope you enjoy! September 15, 2018 at 11:25am Reply

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