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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 161.3
  • Total Fat: 7.0 g
  • Cholesterol: 57.2 mg
  • Sodium: 110.2 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 0.4 g
  • Protein: 3.7 g

View full nutritional breakdown of Raspberry Swirl Cheesecake Cupcakes calories by ingredient
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Raspberry Swirl Cheesecake Cupcakes

Submitted by: DOUGSUBLETTE
Raspberry Swirl Cheesecake Cupcakes

Number of Servings: 24

Ingredients

    Ingredients (crust):
    1 cups graham cracker crumbs
    4 tbsp. unsalted butter, melted
    3 tbsp. sugar
    Ingredients (raspberry swirl):
    6 oz. fresh raspberries
    2 tbsp. sugar
    Ingredients (cheesecake filling):
    2 lbs. cream cheese, at room temperature
    1 cups sugar
    Pinch of salt
    1 tsp. vanilla extract
    4 large eggs, at room temperature

Directions

Crust
1. Preheat the oven to 325F.
2. Line cupcake pans with paper liners.
3. 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.
4. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. (I use a small drinking glass to easily and evenly press the crumbs down flat).
5. Bake graham cracker for 5 minutes so that it sets.

Raspberry puree
1. combine the raspberries and sugar in a blender or food processor. Process until smooth.

Note: You can pour through a fine mesh sieve to remove seeds (optional).

Cheesecake Filling
1. Beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.
2. Blend in the sugar until smooth.
3. Mix in the salt and vanilla.
4. Beat in the eggs, one at a time, mixing well after each addition.

Final assembly
1. Spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.
2. Dot a 1/2 teaspoon of the raspberry puree in a few dots over the cheesecake filling.
3. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.

Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. Transfer to a wire cooling rack and let cool to room temp. Transfer to the refrigerator and let chill for at least 4 hours before serving.


Serving Size: Makes approximately 24 cupcake size servings

Number of Servings: 24

Recipe submitted by SparkPeople user DOUGSUBLETTE.






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