Raspberry Swirl Cheesecake Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Ingredients (crust): 1½ cups graham cracker crumbs4 tbsp. unsalted butter, melted3 tbsp. sugarIngredients (raspberry swirl): 6 oz. fresh raspberries2 tbsp. sugarIngredients (cheesecake filling): 2 lbs. cream cheese, at room temperature1½ cups sugarPinch of salt1 tsp. vanilla extract4 large eggs, at room temperature
Crust
1. Preheat the oven to 325°F.
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.
1. Preheat the oven to 325°F.
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.
Nutritional Info 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
Member Reviews