These Raspberry Swirl Cheesecake Cupcakes will become an instant favorite. They’re pretty to look at, absolutely delicious, and they’re super easy to make. PLUS each cupcake has only 190 CALORIES!
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I have had some version of the Raspberry Swirl Cheesecake Cupcakes for literally decades! They seem to always pop up at church potlucks, graduation parties, summer cookouts, 4th of July celebrations, etc. And it’s no wonder, these little cheesecake cupcakes are AMAZING!
Over the years, I have tried many different recipes for Raspberry Swirl Cheesecake Cupcakes, and this one from Martha Stewart is my favorite. The original recipe calls for a water bath to prevent cracking, but on my first attempt at making these, I completely missed the water bath.
And you know what?!
They still came out every bit as delicious with no cracks. So, I say ditch the water bath, because simpler is better. The other change I made from the original recipe is that I boosted the amount of vanilla extract. I’m a bit heavy handed when it comes to vanilla extract, and I ended up doubling the called for amount. I also increased the graham cracker and melted butter quantities, because I find as the recipe is written, there simply isn’t enough graham cracker crust mixture to make 32 cheesecake cupcakes!
It’s hard to beat any type of cheesecake, but the raspberry purée definitely puts this recipe on a whole different level. This is especially true here in Japan where berries are super expensive even when “in season” (I paid $8 for a 6 ounce clam shell of raspberries……..).
My husband took some extras to work and one guy (whose birthday is this week) told his wife he didn’t even want a birthday cake after eating these! And we won’t even talk about how many no-carb diets got broken by the curb appeal of this treat. Not only are these cupcakes divine to eat, they are also much simpler than they look, let me show you how!
HOW TO MAKE RASPBERRY SWIRL CHEESECAKE CUPCAKES:
Press in graham cracker crust mixture with a small cup. Add cheesecake batter, and place 3 dots of the raspberry puree on top of the cheesecake batter.
Use a toothpick to swirl the mixture together, and bake. Once the cheesecake cupcakes are cooled, chill them in the refrigerator.
That’s it, super easy!
COOK’S NOTE – RASPBERRY SWIRL CHEESECAKE CUPCAKES:
- These will keep, covered in the refrigerator, for up to 5 days.
- These will keep, wrapped in plastic wrap and foil in the freezer, for up to 5 months.
- If raspberries aren’t your favorite, then feel free to use blueberries, strawberries, or blackberries instead!
COOK’S TOOLS – RASPBERRY SWIRL CHEESECAKE CUPCAKES:
ONE YEAR AGO: Lime Rice Pudding
TWO YEARS AGO: Chocolate Chip Cookie S’mores
THREE YEARS AGO: Coconut Cream Pie Cheesecake Dip
- Serves: 32 cupcakes
- Serving size: 1 cupcake
- Calories: 190
- Fat: 12.4g
- Saturated fat: 7.3g
- Trans fat: 0g
- Carbohydrates: 17.2g
- Sugar: 13.6g
- Sodium: 157mg
- Fiber: 0.6g
- Protein: 3.3g
- Cholesterol: 58g
- 1 ½ cups graham cracker crumbs
- 4 Tablespoons salted butter, melted
- 3 Tablespoons granulated sugar
- RASPBERRY PUREE:
- 6 ozs fresh raspberries, rinsed and patted dry
- 2 Tablespoons granulated sugar
- 2 pounds (4 bricks) cream cheese, at room temperature
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- GARNISH (optional):
- Fresh raspberries
- Fresh mint leaves
- MAKE CRUST: Move oven rack to middle position and preheat oven to 325 degrees F. Line cupcake tins with paper liners, and set aside.
- In small bowl, mix together graham cracker crumbs, butter, and sugar until blended.
- Use 1-Tablespoon scoop to scoop 1 tablespoon of mixture into bottom of each cupcake liner. Use small cup (I used a children’s cup from IKEA) to press and compact crumbs into bottom of cupcake liners. Bake until set, about 4-5 minutes, and transfer to cooling rack.
- MAKE RASPBERRY PUREE: In bowl of food processor or blender, process raspberries and sugar until smooth. Pour mixture through fine mesh strainer with bowl underneath to remove seeds.
- MAKE CHEESECAKE: In bowl of stand mixer, add cream cheese and sugar. Beat on medium high speed until fluffy, about 2-3 minutes. Add salt, vanilla, and eggs and beat until thoroughly combined and no egg streaks remain, about 1-2 minutes.
- ASSEMBLE: Use 3-Tablespoon scoop to add cheesecake batter on top of crust in each cupcake liner. Make 3 dots using 1 teaspoon of raspberry puree over cheesecake filling. Use toothpick to swirl raspberry pure and cheesecake batter together to create a marbled effect.
- Bake 2 trays at a time until filling is set, about 22 minutes, rotating pans hallway through baking. Transfer to wire cooling rack to cool to room temperature, and then cover and chill in refrigerator for at least 4 hours before serving. Repeat with remaining crust, cheesecake batter, and raspberry swirl.
- Garnish with fresh raspberries and mint leaves (optional), and serve.