Raspberry Swirl Cheesecake Cupcakes

By á-160091

Individual raspberry swirled cheesecake cupcakes are more portable for easier sharing and prevent the whole gobbling it all up situation - these are perfect to take to a Valentine's party!

Ingredients

• CRUST:
• 1 1/2 cups graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 3 tablespoons sugar
• RASPBERRY SWIRL:
• 6 ounces fresh raspberries
• 2 tablespoons sugar
• FILLING:
• 2 pounds cream cheese, room temperature
• 1 1/2 cups sugar
• Pinch salt
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature

Details

Servings 32
Preparation time 10mins
Cooking time 15mins

Preparation

Step 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. I like to use a small drinking glass to easily and evenly press the crumbs down.

Bake until just set, 5 minutes. Transfer to a cooling rack.