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Raspberry Swirl Cheesecake Cupcakes

Raspberry Swirl Cheesecake Cupcakes: 5 Steps to Delight


  • Author: Christina R. Jones
  • Total Time: 4 hours and 45 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

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

  1. Preheat oven to 325°F (160°C).
  2. In a bowl, mix crushed graham crackers, sugar, and melted butter.
  3. Press the mixture into the bottom of cupcake liners in a muffin tin.
  4. In another bowl, beat cream cheese, sugar, and vanilla until smooth.
  5. Add eggs one at a time, mixing well after each addition.
  6. Fold in cornstarch and mix until combined.
  7. In a blender, puree raspberries.
  8. Drop spoonfuls of raspberry puree into the cheesecake batter and swirl with a knife.
  9. Pour the batter over the crust in the cupcake liners.
  10. Bake for 20-25 minutes until set.
  11. 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