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.


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



  • 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


  • 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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  • Jenna

    I tried this recipe with strawberries and chocolate graham cracker crust instead. These mini cheesecakes were delicious! However, the lemon was overpowering, so it tasted more like lemon cheesecake. I think next time I will omit the zest so that the focus stays on the raspberry/strawberry. Great recipe overall!

  • Becca

    This recipe sounds amazing! I was thinking about making them for a party, but there will be a lot of people. Do you think I could get the same results by making them into mini muffin sizes? If so, how long should I bake them for? Thanks in advance!

    • Jaclyn

      Jaclyn Bell

      Yes a mini muffin pan should work well too, bake time should be about half.

  • Morena

    Hello, instead of lemon zest can I use lemon juice? If so how much?

    • Jaclyn

      Jaclyn Bell

      You could probably add a few teaspoons but without testing I can’t say for sure. You would be fine to just omit the zest though.

  • Kathy Stilo

    Can you make this in paper baking cups ( not muffin liners) they are by simply baked and they are individual paper cups that go into the oven. Also how much do you fill the mixture up to

    • Jaclyn

      Jaclyn Bell

      I don’t recommend those paper cups here, the cheesecake might stick.

  • Jan Shelton

    Hello. I made this to bring to a garden party I am Attending today. They looked pretty when I took them out of the oven, but when they cooled, they sunk a lot in the centers. Big craters. Any idea why? I followed each step in the recipe precisely, including tapping the bowl on the counter and jiggling the pan.

    • Jaclyn

      Jaclyn Bell

      It sounds like the filling puffed up in the oven then fell, which could be an number of things – over-mixed batter (I try to soften the cream cheese really well so I don’t need to mix much), it could just be an altitude difference, or they could be slightly under-baked in the middle. Hopefully something there can lead you in the right direction!

  • Joyce

    Do the cupcake liners stick to the cheesecake? I had a friend who had this problem (different recipe). She had to spray her cupcake liners with cooking spray.

    • Jaclyn

      Jaclyn Bell

      They shouldn’t if well chilled but it probably wouldn’t hurt to lightly spritz the liners.