These Raspberry Swirl Cheesecake Cupcakes will become an instant favorite. They’re pretty to look at, delicious, and super easy to make. Plus, each cupcake has only 190 calories! 

It costs around $15.19 to make this recipe. The recipe makes thirty-two cheesecake cupcakes which works out to cost approximately $0.47 per cupcake.

If you are on a raspberry kick, try my Raspberry Sorbet and Frozen Chocolate Raspberry Pie

A finished Raspberry Cheesecake Cupcake with a bite taken out of it.

Raspberry Cheesecake Cupcakes

I have had some version of the Raspberry Swirl Cheesecake Cupcakes for decades! They seem to always pop up at church potlucks, graduation parties, summer cookouts, 4th of July celebrations, etc. And it’s no wonder because these little cheesecake cupcakes are AMAZING!

Over the years, I have tried many 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 I completely missed the water bath I completely missed the water bath on my first attempt at making these.

And you know what?!

They still came out every bit as delicious with no cracks. So, I say you 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 was written, there wasn’t enough graham cracker crust mixture to make 32 cheesecake cupcakes!

An overhead picture of the finished Raspberry Swirl Cheesecake Cupcakes on a blue platter.

Cheesecake Cupcakes with a Raspberry Swirl are the perfect flavor combination. The buttery, crunchy graham cracker base, topped with smooth cheesecake filling, followed by a swirl of the tart raspberry puree, is Heavenly. They are the perfect finger food for any occasion.

Ingredients and Estimated Cost

Per Serving Cost: $0.47

Recipe Cost: $15.19

  • 1 ½ cups graham cracker crumbs – $0.99
  • 4 Tablespoons salted butter – $0.44
  • 3 Tablespoons granulated sugar – $0.06
  • 6 ounces fresh raspberries – $2.30
  • 2 Tablespoons granulated sugar – $0.04
  • 2 pounds cream cheese – $8.96
  • 1 ½ cups granulated sugar – $0.35
  • ¼ teaspoon salt – $0.01
  • 2 teaspoons pure vanilla extract – $1.36
  • 4 large eggs – $0.68

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

An overhead picture of all of the ingredients needed to make this recipe.

How To Make Raspberry Swirl Cheesecake Cupcakes

  1. First, preheat the oven to 325 degrees F and line the cupcake tins with paper liners. 
  2. Next, using a small bowl, blend together the graham cracker crumbs, butter, and sugar. 
  3. Then, using a 1-Tablespoon scoop, place one scoop of the mixture into the bottom of each cupcake liner. Press the mixture into the bottom of the liners using the bottom of a small cup. Bake for about four to five minutes, and then allow to cool on a wire rack.
  4. Next, using a food processor or blender, process the raspberries and sugar until smooth. Pour the mixture through a fine-mesh strainer to remove the seeds. 
  5. Then, beat the cream cheese and sugar together for about two to three minutes before mixing in the salt, vanilla, and eggs. 
  6. Using a 3-Tablespoon scoop, add the cheesecake batter on top of each crust in the cupcake liners. 
  7. Then make three dots with one teaspoon of raspberry puree over the cheesecake filling. Swirl the batter and puree together with a toothpick. 
  8. Bake the trays for about twenty-two minutes or until the filling is set, and then allow the trays to cool to room temperature before placing them in the fridge to chill for at least four hours. 
  9. Finally, garnish with fresh raspberries and mint leaves before serving. 

A picture collage showing how to make mini cheesecake cupcakes.
***For complete recipe instructions, see the recipe card below.

Recipe Variations

  • If raspberries aren’t your favorite, then feel free to use blueberries, strawberries, or blackberries instead!
  • You can use low-fat cream cheese in this recipe, but please don’t use fat-free cream cheese.

Serving and Storage Tips

SERVE: Keep the cheesecake cupcakes in the fridge until ready to garnish and serve. 

STORE: These will keep covered in the refrigerator, for up to 5 days.

FREEZE: These will keep wrapped in plastic wrap and foil in the freezer, for up to 5 months.

Recipe FAQs

How do you swirl the top of a cheesecake?

For these mini cheesecakes, simply place three dots of raspberry puree on top of the cheesecake batter. Then using a toothpick, swirl together the puree with the batter to make a marbled look. Do not overmix the puree and cheesecake batter as you will lose the marbled or swirled look if it is overmixed.

How do you decorate the top of a cheesecake?

It is very easy to decorate the tops of these individual-sized cheesecakes. Place one raspberry and mint leaf on top of each cheesecake cupcake, and you are done. It is a simple and elegant finish to the top of each one.

Do you decorate a cheesecake before putting in fridge?

It is best to wait to garnish the tops of each cheesecake cupcake after they have chilled in the fridge and just before serving.

A close up picture of the finished Raspberry Swirl Cheesecake Cupcakes on a blue platter.

More Desserts

A close up overhead picture of the finished Raspberry Swirl Cheesecake Cupcakes recipe on a blue cake stand.
4.80 from 10 votes

Raspberry Swirl Cheesecake Cupcakes

Author Adapted from Martha Stewart
Recipe Cost $ $15.19
Serving Cost $ $0.47
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 4 hours 37 minutes
32 cupcakes
These Raspberry Swirl Cheesecake Cupcakes will become an instant favorite. They're pretty to look at, delicious, and super easy to make.

Equipment

  • mixing bowls
  • Measuring cups
  • Measuring spoons
  • Food processor or Blender
  • fine mesh strainer
  • toothpick
  • 3 muffin tins
  • muffin liners
  • wire rack

Ingredients
 
 

CRUST:

RASPBERRY PUREE:

  • 6 oz fresh raspberries rinsed and patted dry
  • 2 Tablespoons granulated sugar

CHEESECAKE:

GARNISHES:

Instructions

MAKE CRUST:

  • Move oven rack to middle position and preheat oven to 325 degrees F. Line cupcake tins with paper liners and set aside.
  • Mix graham cracker crumbs, butter, and sugar in a small bowl until blended.
  • Use a 1-Tablespoon scoop to scoop one tablespoon of mixture into the bottom of each cupcake liner.
  • Use a small cup to press and compact crumbs into the bottom of the cupcake liners.
  • Bake until set, about 4-5 minutes, and transfer to cooling rack.

MAKE RASPBERRY PUREE:

  • In a bowl of a food processor or blender, process raspberries and sugar until smooth.
  • Pour mixture through a fine mesh strainer with a bowl underneath to remove seeds.

MAKE CHEESECAKE:

  • In the bowl of a 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 for about 1-2 minutes.

ASSEMBLE:

  • Use a 3-Tablespoon scoop to add cheesecake batter on top of the crust in each cupcake liner.
  • Make three dots using one teaspoon of raspberry puree over cheesecake filling.
  • Using a toothpick to swirl raspberry pure and cheesecake batter, create a marbled effect.

BAKE AND COOL:

  • Bake two trays at a time until filling is set, about 22 minutes, rotating pans halfway through baking.
  • Transfer to wire cooling rack to cool to room temperature, and then cover and chill in the refrigerator for at least 4 hours before serving.
  • Repeat with remaining crust, cheesecake batter, and raspberry swirl.

SERVE:

  • Garnish with fresh raspberries and mint leaves (optional), and serve.

Nutrition

Serving: 1cupcake | Calories: 183kcal | Carbohydrates: 15.7g | Protein: 3.3g | Fat: 12.4g | Saturated Fat: 7.3g | Cholesterol: 58mg | Sodium: 157mg | Sugar: 12.1g | Calcium: 20mg | Iron: 0.7mg

did you love this recipe?

Share it with me on Facebook and find more recipes on foodfolksandfun for more!

4.80 from 10 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




12 Comments

  1. I love that these are mini individual cheesecakes. Perfect for portion control and they look amazing.

  2. So I finally have all the ingredients on hand and can give it a go. They look so delicious!

  3. I love the concept of a cheesecake only cupcake style. These will definitely go down a real treat for my upcoming dinner guests.

  4. I love single serving desserts like this. Perfect for sharing!

  5. Oh my goodness . … My family loves cheesecake and these are perfect pick me up size.. can’t wait to try it out

  6. Brilliant mini cheesecakes enjoyed by the whole family! I made half a batch and they were extremely easy to make. Loved the fresh raspberry puree in it – great timing as well, as we have raspberries ready to harvest in the garden! Thanks for the perfect summer recipe!

  7. Amanda Wren-Grimwood says:

    I think individual cheesecakes are great for parties and these look so summery and delicious too.

  8. Katherine says:

    What gorgeous cheesecake cupcakes! Perfect to use up all the raspberries I bought at the farmer’s market!

  9. As a big fan of cheesecake, I must say I loved your cupcakes. Delicious sweet bites, thanks!

  10. These were delicious. Really light and fresh and perfectly portioned too.

  11. So do these pop out easily from the paper cups with the graham crust attached or do you eat with a fork?

    1. Food Folks and Fun says:

      They pop out pretty easily, but you can use a fork as well. Whatever you’d prefer!