Description
Delicious raspberry swirl cheesecake cupcakes topped with a creamy filling.
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/4 cup sugar
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh raspberries
- 2 tablespoons cornstarch
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, mix crushed graham crackers, sugar, and melted butter.
- Press the mixture into the bottom of cupcake liners in a muffin tin.
- In another bowl, beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
- Fold in cornstarch and mix until combined.
- In a blender, puree raspberries.
- Drop spoonfuls of raspberry puree into the cheesecake batter and swirl with a knife.
- Pour the batter over the crust in the cupcake liners.
- Bake for 20-25 minutes until set.
- Cool and refrigerate for at least 4 hours before serving.
Notes
- Use fresh raspberries for best flavor.
- Store leftovers in the refrigerator.
- Top with whipped cream if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Raspberry Swirl Cheesecake Cupcakes