Jul 2012
Raspberry Swirl Cheescake Cupcakes

For the novice baker, cheesecake tends to be somewhat intimidating. Using a funky springform pan and a water bath can be enough to turn even an experienced baker off from making cheesecakes. If you’ve never tried making cheesecake, these mini cheesecake cupcakes can be a great start. Since they’re baked right in a muffin tin, there’s no fancy equipment or complicated steps required. Plus, for those with no self-control (um, like myself), these mini versions offer built-in portion control. Just be sure to limit yourself to one or two. :)

Raspberry Swirl Cheesecake Cupcakes
Yields: 32 cupcakes

Ingredients:
For the crust:
1 1/2 cups crushed graham crackers
4 tbsp. melted butter
3 tbsp. sugar

For the filling:
2 lbs cream cheese, softened
1 1/2 cups sugar
Pinch of salt
1 tsp vanilla extract
4 large eggs, at room temperature

For the raspberry swirl:
6 ounces fresh raspberries
2 tbsp. sugar

Directions:
Preheat the oven to 325 degrees F. Prepare cupcake tins with liners. Set aside.

Prepare the crust by mixing the graham cracker crumbs, sugar and melted butter together with a fork until well moistened.  Add 1 tbsp of the mixture to each cupcake tin and press firmly to create the crust. (A drinking glass or a small measuring cup can help to firmly press the crust down.) Bake the crust for 5 minutes, or until well set. Transfer to a cooling rack.

To make the cheesecake filling, beat the cream cheese on medium high until fluffy. Add the sugar, salt, vanilla and eggs and beat until well combined and smooth. Add 3 tbsp of filling to each cupcake tin, then set aside.

To make the raspberry puree, combine the raspberries and sugar in a blender or food processor until well combined. Strain the puree through a fine mesh sieve to remove the seeds. To make the raspberry swirl, add three drops of the puree to each muffin tin, use a wooden skewer or a toothpick to gently swirl the filling.

Bake the cheesecakes for 20-22 minutes until the filling is set. (They look puffy when you first remove them from the oven, but they will flatten out.) Transfer to a cooling rack and allow them to cool completely. Refrigerate for at least 4 hours before serving.

Source: Annie’s Eats

Print Friendly

This entry was posted in Cheesecake, Cupcakes, Dessert. Bookmark the permalink.

10 Responses to Raspberry Swirl Cheescake Cupcakes

  1. Just Baked says:

    These are so pretty and they look delicious. Mmm…I love cheesecake.

  2. These are gorgeous with the pink swirl throughout!

  3. Liz says:

    These are beautiful! I will be making them soon!!!

  4. Totally yummy and congrats on Top 9!

  5. Kathy says:

    2 lbs cream cheese?

    • Chrissy says:

      Yes, so 4 blocks. It does make 32 cupcakes, but you can easily half the recipe if you don’t want that many. I also have used reduced fat cream cheese with great success!

  6. Laura says:

    Can you freeze these? I would LOVE to make that many and be able to eat them whenever I wanted!!!! :-)

  7. Elyse says:

    Oh wow! These are so cute! I think I’ll be making a batch for Valentine’s. Some as a treat for my boyfriend, and some as a gift to my coworkers! :) Thanks for the yummy recipe!

  8. Alexandra says:

    did anyone have any issues with the cheesecake turning out very creamy still after cooking them ? I haven’t refrigerated yet but am a little worried they aren’t cooked enough. I had them in form25 minutes though.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>