Raspberry Swirl Cheesecake Cupcakes

Why Make This Recipe

Raspberry Swirl Cheesecake Cupcakes are a delightful treat that combines the rich and creamy texture of cheesecake with the bright and tangy flavor of fresh raspberries. These cupcakes are perfect for parties, family gatherings, or even a special dessert for yourself. They are easy to make and look stunning, making them a great addition to any dessert table. Plus, who can resist the beautiful marbled effect of the raspberry puree swirled on top?

How to Make Raspberry Swirl Cheesecake Cupcakes

Ingredients:

• 1½ cups graham cracker crumbs
• 4 tbsp. unsalted butter, melted
• 3 tbsp. sugar
• 6 oz. fresh raspberries
• 2 tbsp. sugar
• 2 lbs. cream cheese, at room temperature
• 1½ cups sugar
• Pinch of salt
• 1 tsp. vanilla extract
• 4 large eggs, at room temperature

Directions:

1. Preheat the oven to 325˚F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake until just set, about 5 minutes. Transfer to a cooling rack.

   

2. To make the raspberry puree, combine the raspberries and 2 tablespoons of sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.

   

3. To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.

4. To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or wooden skewer to lightly swirl and create a marbled effect.

5. Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. Transfer to a wire cooling rack and let cool to room temperature. Then, transfer to the refrigerator and let chill for at least 4 hours before serving.

How to Serve Raspberry Swirl Cheesecake Cupcakes

Serve these cupcakes chilled for the best texture and flavor. You can enjoy them plain or garnish them with a few fresh raspberries on top for a pop of color. A dollop of whipped cream can also add a nice touch if you wish.

How to Store Raspberry Swirl Cheesecake Cupcakes

Store the cupcakes in an airtight container in the refrigerator. They will keep well for up to one week. If you want to store them for longer, consider freezing them. Wrap each cupcake tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw them in the refrigerator before serving.

Tips to Make Raspberry Swirl Cheesecake Cupcakes

• Make sure the cream cheese is at room temperature for a smooth batter.
• Don’t skip the sieving step for the raspberry puree; it will help remove the seeds and give a nicer texture.
• For a sweeter cupcake, you can increase the sugar in the cheesecake batter slightly.

Variation

If you want to change things up, you can use other fruits like strawberries or blueberries instead of raspberries. Just follow the same steps to make the puree and swirl it into the cheesecake batter.

FAQs

Q: Can I use frozen raspberries instead of fresh?
A: Yes, you can use frozen raspberries. Just thaw them before blending.

Q: Can I make this recipe ahead of time?
A: Absolutely! These cupcakes can be made a day or two in advance and stored in the refrigerator.

Q: How can I tell when the cupcakes are done baking?
A: The cupcakes are done when the edges look set and the center is slightly jiggly but not wet. They will firm up as they cool.

Raspberry Swirl Cheesecake Cupcakes

These delightful Raspberry Swirl Cheesecake Cupcakes combine creamy cheesecake with fresh raspberries for a stunning dessert that's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 27 minutes mins

Total Time 57 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 3 tbsp sugar

For the raspberry puree

• 6 oz fresh raspberries
• 2 tbsp sugar

For the cheesecake filling

• 2 lbs cream cheese, at room temperature
• 1.5 cups sugar
• 1 pinch salt
• 1 tsp vanilla extract
• 4 large eggs, at room temperature

Method

 

Preparation

1. Preheat the oven to 325°F. Line cupcake pans with paper liners.
2. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Stir together with a fork until well blended.
3. Press 1 tablespoon of the mixture into the bottom of each cupcake liner.
4. Bake until just set, about 5 minutes. Transfer to a cooling rack.

Make the raspberry puree

1. Combine the raspberries and 2 tablespoons of sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.

Make the cheesecake filling

1. Beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.
2. Blend in sugar until smooth.
3. Mix in salt and vanilla.
4. Beat in eggs one at a time, mixing well after each addition.

Assemble and Bake

1. Spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.
2. Dot a 1/2 teaspoon of the raspberry puree in a few dots over the cheesecake filling.
3. Use a toothpick or wooden skewer to lightly swirl and create a marbled effect.
4. Bake until the filling is set, about 22 minutes, rotating the pans halfway through.
5. Transfer to a wire cooling rack and let cool to room temperature. Then, transfer to the refrigerator and let chill for at least 4 hours before serving.

Notes

Serve chilled for the best texture and flavor. Can be garnished with fresh raspberries or whipped cream. Store in an airtight container in the refrigerator for up to one week.