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This recipe sounds amazing! This is cheesecake cupcakes, you have to try! Raspberries and cheesecake were just meant to be together. You get this lightly crisp and crunchy graham cracker base topped with a silky smooth and deliciously creamy cheesecake filling which is then swirled with a fresh raspberry sauce. Heaven in dessert form right here!
Cheesecake has got to be on my list of top 3 favorite desserts, which is why you see it on here quite a bit. You can never have too many cheesecake recipes and the options are seemingly endless.
Raspberry Swirled Cheesecake Cupcakes
A beautiful dessert that’s perfect for any holiday or celebration. Everyone will love their flavor and these fun individual cheesecake servings!
Course: Dessert
Cuisine: American
Recipe Author: Jaclyn
Servings: 12
Prep Time: 40 minutes
Cook Time: 30 minutes
Chill Time: 3 hours
Total Time: 4 hours 10 minutes
What you need for this recipe
You have to go step by step. First, you have to make the Crust, then Raspberry Swirl and then Cheesecake filling.
Ingredients You need for Crust
- 3/4 cup + 2 Tbsp crumbs
- 1 1/2 tsp granulated sugar
- 3 1 /2 Tbsp salted butter, melted
Ingredients You need for Raspberry Swirl
- 4 oz fresh raspberries
- 2 Tbsp granulated sugar
Ingredients You Need for the Cheesecake filling
- 3/4 cup granulated sugar
- 1 Tbsp all-purpose flour
- 2 pkg cream cheese, softened
- 1 tsp lemon zest
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Instructions to prepare this cheesecake cupcakes
1For the crust:
Preheat oven to 325 degrees. In a mixing bowl, using a fork, stir together graham cracker crumbs and sugar, then pour in melted butter and stir until evenly moistened.
Add 1 slightly heaping tablespoonful to 12 paper-lined muffin cups. Press crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and allow to cool.
2For the raspberry swirl:
Add raspberries and 2 Tbsp granulated sugar to a food processor and pulse until well pureed, about 30 seconds – 1 minute.
Press mixture through a fine-mesh strainer into a bowl (basically, until there are only seeds remaining in strainer, you should get quite a bit out of it). Set aside.
3For the cheesecake filling:
In a mixing bowl, whisk together granulated sugar and flour. Add cream cheese and lemon zest using an electric hand mixer, blend mixture just until smooth.
Mix in eggs one at a time. Stir in vanilla and sour cream just until combined. Tap bowl forcefully against the countertop, about 10 times, to release large air bubbles. Divide mixture evenly among cups over crust layer, adding about 1/3 cup to each and filling nearly full.
Jiggle pan to level cheesecake filling then dollop about 5 small circles of raspberry sauce over each cupcake, about 3/4 tsp total over each one. Using a toothpick, swirl raspberry filling with a cheesecake mixture to create a marbled design.
Bake in preheated oven 22 – 25 minutes until cupcakes are puffed and nearly set (they might crack a little but they will deflate while cooling and you won’t even see it).
Remove from oven and allow to cool completely, then chill in refrigerator 3 hours, until set. Store in refrigerator in an airtight container.
