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Raspberry Swirl Cheesecake Cupcakes

Football Sundays have returned! Yay! And with them, they are bringing fabulous party food! Double yay! Or should I say fabulous party dessert?

I'm definitely more about the sweet stuff rather than the chips and the dips. Which is why I whipped up these adorable mini cheesecakes yesterday. They.were.awesome.

I planned to make them before the big Jets game but I had a busy Saturday so I ended up making them during the halftime show which worked out well since the game was giving me super anxiety and I needed something to calm me down. So, I stress baked away.

By the time I finished making all the intricate swirls and popped these in the oven, the score was still the same. Then the Jets got a field goal and the game was supposed to be OURS up until the point when the Buccaneers got the ball back and they got a field goal as well, leaving us behind one point and giving me extremely high blood pressure.

In the end, the Jets prevailed thanks to a Buccaneers player who shoved the quarterback when he was already out of bounds, giving us an extra 15 yards and putting us in perfect field goal position. It was glorious. And we celebrated with these delicious cheesecakes!

Well, not right away cause they had to be refrigerated for four hours. But we were still on cloud nine by then. And these cheesecakes definitely reinforced that! They were fluffy, light, creamy, and absolutely delicious! The crust was on point and the touch of raspberry flavor was just perfect!

So many exclamation points! But seriously, I made a half batch and totally regretted it. Don't be like me. Yes, it's four whole packages of cream cheese if you make the full batch, but it's sooo worth it. So worth it.

Raspberry Swirl Cheesecake Cupcakes

Yield: 16 cupcakes
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For the crust:
3/4 cup graham cracker crumbs
1 and 1/2 tablespoons granulated sugar
pinch of salt
2 tablespoons unsalted butter, melted

For the raspberry puree:
3 ounces fresh raspberries
1 tablespoon granulated sugar

For the cheesecake:
1 lb. (two 8oz.packages) cream cheese, room temperature
3/4 cup granulated sugar
pinch of salt
pinch of vanilla powder ( or 1/2 teaspoon vanilla extract)
2 large eggs, room temperature


Preheat oven to 325 degrees F. Line two cupcake pans with 16 cupcake liners.

In a medium sized bowl, stir together graham cracker crumbs, sugar, and salt to combine. Add melted butter and use a fork to mix together and incorporate until all crumbs are moistened.  Place 1 tablespoon of graham cracker crumb mixture into each cupcake liner. Use the bottom of a shot glass or any flat-bottomed object to press the crumbs into an even layer. Bake for 5 minutes in preheated oven. Remove from oven and transfer to a wire rack to cool.

Add raspberries and sugar to the bowl of a food processor. Process until liquefied and smooth. Use a fine mesh strainer to strain the mixture, pressing it firmly with the back of a spoon to extract as much liquid as possible. Discard remaining solids.

In another medium sized bowl, using an electric hand mixer, beat cream cheese on medium-high speed until smooth and fluffy, scraping down the bowl as needed. Reduce speed to low and add sugar, beating until combined. Mix in salt and vanilla. Add eggs, one at a time, beating after each addition just until incorporated. You do not want to overbeat the mixture here.

Distribute cheesecake batter evenly among cupcake liners, filling each one about 2/3 of the way full. Dollop a few drops (about 1/2 teaspoon) of raspberry puree over the cheesecake batter in each cup. Use a toothpick to gently swirl it in and create a marbled effect.

Bake for 20-22 minutes, rotating pans halfway through baking, until cheesecake is just set in the center. Transfer to a wire rack to cool completely, then refrigerate for at least 4 hours before serving.

Adapted from Annie's Eats

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