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Raspberry Swirl Cheesecake Cupcakes
These Raspberry Swirl Cheesecake Cupcakes will become an instant favorite. They're pretty to look at, delicious, and super easy to make.
Course
Dessert
Cuisine
American
Keyword
cheesecake, cupcakes, raspberry
Prep Time
15
minutes
minutes
Cook Time
22
minutes
minutes
Chilling Time
4
hours
hours
Total Time
4
hours
hours
37
minutes
minutes
Servings
32
cupcakes
Calories
183
kcal
Author
Adapted from Martha Stewart
Cost
$15.19
Equipment
mixing bowls
Measuring cups
Measuring spoons
Food processor or Blender
fine mesh strainer
toothpick
3 muffin tins
muffin liners
wire rack
Ingredients
CRUST:
1 ½
cup
graham cracker crumbs
4
Tablespoons
salted butter
melted
3
Tablespoons
granulated sugar
RASPBERRY PUREE:
6
oz
fresh raspberries
rinsed and patted dry
2
Tablespoons
granulated sugar
CHEESECAKE:
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
GARNISHES:
Fresh raspberries
optional
Fresh mint leaves
optional
US Customary
-
Metric
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:
1
cupcake
|
Calories:
183
kcal
|
Carbohydrates:
15.7
g
|
Protein:
3.3
g
|
Fat:
12.4
g
|
Saturated Fat:
7.3
g
|
Cholesterol:
58
mg
|
Sodium:
157
mg
|
Sugar:
12.1
g
|
Calcium:
20
mg
|
Iron:
0.7
mg