Raspberry Swirl Cheesecake Cupcakes

These Raspberry Swirl Cheesecake Cupcakes will become an instant favorite. They’re pretty, absolutely delicious, and they’re super easy to make.

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


– graham cracker crumbs – salted butter melted – granulated sugar – fresh raspberries – cream cheese – salt – vanilla extract – large eggs

Yield: 32 cupcakes

Total Prep Time: 37 min.

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

Step-by-step instructions!

Follow our easy instructions for success!

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.


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

Swipe up for full recipe!