Raspberry Swirl Cheesecake Cupcakes

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Over the years, I have tried many different recipes, and this one from Martha Stewart is my favorite. Get Recipe

Ingredients

– graham cracker crumbs – salted butter melted – granulated sugar – fresh raspberries – cream cheese – salt – vanilla extract – large eggs Yield: 32 cupcakes Yield: 32 cupcakes Total Prep Time: 37 min. Total Prep Time: 37 min. Get Recipe

NOTE: If raspberries aren’t your favorite, then feel free to use blueberries, strawberries, or blackberries instead! Get Recipe

Step-by-step instructions!

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Press in graham cracker crust mixture with a small cup.

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Add cheesecake batter, and place 3 dots of the raspberry puree on top of the cheesecake batter.

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Use a toothpick to swirl the mixture together, and bake.

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Once the cheesecake cupcakes are cooled, chill them in the refrigerator.

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

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