Raspberry Swirl Cheesecake Cupcakes

Raspberry Swirl Cheesecakes

Over the holidays I made my favourite mini cheesecake recipe.  To be honest, it didn’t turn out nearly as good as it usually does, which I’m attributing to my mom’s wonky oven.  Seriously, more than halfway through the cooking process she moseyed on in and said, “Why are you cooking it on the middle rack?!  Don’t you know my oven doesn’t heat properly and everything needs to be cooked on the bottom rack?”  Actually, Mom, no, I didn’t know that.  Thanks for sharing when I was almost done, though.

The cheesecakes weren’t bad – they just weren’t as good as usual.  BUT I want to post the recipe anyway because with an oven that actually, you know, works, this recipe is amaaaazing!

I love cheesecake, but I don’t normally like a big, thick slice because it’s so dense.  Dairy and I aren’t always the best of friends either, so this mini version makes it easier for me to indulge.  I also need some kind of berry to accompany my cheesecake; it just doesn’t do it for me solo.  So, what I’m trying to say here is these dreamy little cupcakes are essentially my idea of cheesecake perfection!

I know I’ve mentioned before that I’m a huge fan of vanilla (definitely an understatement), so I substitute the vanilla extract for ½ – 1 vanilla bean (depends on whether I’m halving the recipe).  It’s probably still a lot of vanilla, but HEY, that’s how I do.

The cheesecakes will puff up, but they’ll deflate a bit once they’re out of the oven and cooling.  Mine don’t usually sink or crack much (again, this batch is a bit different due to the oven I was using), so I don’t usually bother with a water bath, but it’s always an option if it’s something you’re concerned about.


Raspberry Swirl Cheesecake Cupcakes

Yield: 32 cupcakes


The Crust:

  • 1½ cups graham cracker crumbs
  • 4 tbsp. unsalted butter, melted
  • 3 tbsp. sugar

The raspberry swirl:

  • 6 oz. fresh raspberries
  • 2 tbsp. sugar

The Filling:

  • 2 lbs. cream cheese, at room temperature
  • 1½ cups sugar
  • Pinch of salt
  • Vanilla bean, scraped (½ to 1, depending on preference)
  • 4 large eggs, at room temperature


  1. Preheat the oven to 325˚ F and line cupcake pans with paper liners.
  2. For the crust, combine the graham cracker crumbs, melted butter, and sugar in a small bowl.  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 usually use a shot glass to press it down evenly).  Bake until just set, about 5 minutes, and then transfer to a cooling rack.
  3. For the raspberry puree, combine the raspberries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds.
  4. To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after adding each one.
  5. Putting it all together: Spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Disperse ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling.  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 temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.
Adapted from Annie’s Eat’s “Raspberry Swirl Cheesecake Cupcake” Recipe

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