Raspberry Swirled Mini Cheesecakes

May 26, 2014

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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).

Raspberry Swirled Mini Cheesecakes

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

4.85 from 19 votes

Raspberry Swirled Mini Cheesecakes

A beautiful dessert that's perfect for any holiday or celebration. Everyone will love their flavor and these fun individual cheesecake servings!
Servings: 12
Prep40 minutes
Cook30 minutes
Chill3 hours
Ready in: 4 hours 10 minutes

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) pks. cream cheese, softened well but not melted
  • 1 tsp lemon zest
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream

Instructions

  • 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
Nutrition Facts
Raspberry Swirled Mini Cheesecakes
Amount Per Serving
Calories 275 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 82mg27%
Sodium 209mg9%
Potassium 94mg3%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 18g20%
Protein 4g8%
Vitamin A 695IU14%
Vitamin C 3mg4%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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175 Comments

  • Ava Ray Adams

    Thank you for this lovely recipe. I did a test bake for an upcoming wedding reception for 30, with a dessert buffett. Delicious & easy. I had a marionberry- grand mariner syrup I had made & froze, so used that in place of your raspberry sauce, and substituted orange zest for the lemon zest; made crust with Pamela’s gluten free honey grahams. My husband, friends, & neighbors all loved these GF “marionberry swirl” mini cheesecakes, along with my test bake of GF lemon tartlets with a dollop of homemade creme fraiche & candied lemon curls, and GF bittersweet chocolate pecan tart squares (chocolate ganache/chocolate crust) … with two more desserts to decide on. These mini cheesecakes freeze beautifully too.

  • Alina

    AWWWWSOME!!!!! I use this recipie every time I want to make a cheescake! The people who I share it with loveee it! Its quick and easy but it taste’s great! I also love that you can make it ahead. Thank you Jaclyn!!!
    This is my new favorite cooking/recipie website :)

    • Jaclyn

      Jaclyn Bell

      I’m so glad my site is a new favorite for you Alina! Thanks for commenting!

  • Sandrea Marx

    Could you swap out the sugar for Stevia to make this dessert for a diabetic? If so, how much Stevia would you use in place of the sugar? Thanks!

    • Jaclyn

      Jaclyn Bell

      I just recommend checking the packaging label of the stevia to see how to make that substitution.

  • Nayy

    Hello, can I make these 2 days before the party if kept in a container in the fridge? Can this recipe be doubled as well?

    • Jaclyn

      Jaclyn Bell

      Yes they could be made 2 days in advance and stored in the fridge and yes the recipe can be doubled. Enjoy!

  • Mona

    I would love a metric conversion for this recipe, it`s kinda hard to do it alone. Those half tsp/tbsp are getting me crazy :)) Thanks in advance!

    • Jaclyn

      Jaclyn Bell

      Sorry unfortunately I don’t have metric measurements on this recipe.

  • Donna Uselmann

    Absolutely loved these mini cheesecakes! I made these for Valentine’s Day and they turned out so nice, I made 2 more batches the very next day. I would recommend really pureeing the raspberries well so they’re easier to strain and using room temperature eggs and sour cream.

  • Gloria K Reems

    I’m making these today but noticed when increasing the quantity before printing recipe, it doesn’t increase ALL ingredients or notes in the instructions. Be sure to compare recipe for 12 to that for increased quantity or you will have a recipe for disaster instead! Not enough supplies for prep, etc.