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.
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!
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.
How To Make Raspberry Swirl Cheesecake Cupcakes
- First, preheat the oven to 325 degrees F and line the cupcake tins with paper liners.
- Next, using a small bowl, blend together the graham cracker crumbs, butter, and sugar.
- 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.
- 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.
- Then, beat the cream cheese and sugar together for about two to three minutes before mixing in the salt, vanilla, and eggs.
- Using a 3-Tablespoon scoop, add the cheesecake batter on top of each crust in the cupcake liners.
- Then make three dots with one teaspoon of raspberry puree over the cheesecake filling. Swirl the batter and puree together with a toothpick.
- 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.
- Finally, garnish with fresh raspberries and mint leaves before serving.
***For complete recipe instructions, see the recipe card below.
- 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.
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.
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.
It is best to wait to garnish the tops of each cheesecake cupcake after they have chilled in the fridge and just before serving.
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Raspberry Swirl Cheesecake Cupcakes
- 1 ½ cup graham cracker crumbs
- 4 Tablespoons salted butter melted
- 3 Tablespoons granulated sugar
- 6 oz fresh raspberries rinsed and patted dry
- 2 Tablespoons granulated sugar
- 2 lbs cream cheese at room temperature
- 1 ½ cup granulated sugar
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 large eggs at room temperature
- Fresh raspberries optional
- Fresh mint leaves optional
- 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.
- 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.
- 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.
- Garnish with fresh raspberries and mint leaves (optional), and serve.