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Raspberry Swirl Cheesecake Cupcakes


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!

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Rate this recipe 4.4/5 (25 Votes)


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


Servings 32
Preparation time 10mins
Cooking time 15mins


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.

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