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How to Make Raspberry Swirl Cheesecake Cupcakes
How to Make Raspberry Swirl Cheesecake Cupcakes
I planned on making these for my friend's birthday, April 9th. He loves cheesecake, but he hates celebrating his birthday. I hope you enjoy these petite bites of cheesecake!
Combine crushed graham cracker crumbs along with melted butter. You may crush your graham crackers with a food processor or with a wooden roller by hand.
Spoon evenly amongst your lined cupcake tins. Use a cup to compress your graham crackers to form the crust.
Bake at 325ยฐF for 5 min. Remove from oven and lay aside.
Using a hand beater, beat room temperature cream cheese until fluffy.
Add 3/4 cup sugar and continue mixing until smooth.
Add 1 tsp vanilla and mix.
Beat 1 egg at a time. If you're making a larger amount of cheesecakes- there is a rule for 1 egg per 8 oz cream cheese. We use 2 eggs for our 2 packages.
Mix until smooth. You may omit adding 1 tsp corn starch or flour. This extra step is to prevent cracking while baking.
Distribute evenly among cupcakes.
In a food processor, blend 2 tsp of sugar with 3 oz (about 15) raspberries.
Pour into your fine mesh strainer, straining out all the seeds.
Retrieve the raspberry 'syrup' and use a spoon to drop about 3-4 drops onto each cupcake.
Use a skewer to swirl the tops of your cupcakes.
Before baking. Bake at 325ยฐF for 22 minutes.
Remove from oven, allow to come to room temperature, and refrigerate for 4 hours. Enjoy!
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1 ยฝ Cups Graham crackers, crushed
4 Tablespoons Butter, melted
16 Ounces Cream cheese, room temperature
ยพ Cups Sugar
2 Eggs
1 Teaspoon Vanilla Extract
3 Ounces Fresh Raspberries
2 Teaspoons Sugar
Cupcake tins
Cupcake liners
Large bowl
Food processor
Fine Mesh Strainer
Wooden spoon
Electric Beater (optional)
Skewer
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