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!

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How to Make Raspberry Swirl Cheesecake Cupcakes Recipe
15 Steps
Ingredients
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1
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.

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.

2
Spoon evenly amongst your lined cupcake tins. Use a cup to compress your graham crackers to form the crust.

Spoon evenly amongst your lined cupcake tins. Use a cup to compress your graham crackers to form the crust.

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3
Bake at 325°F for 5 min. Remove from oven and lay aside.

Bake at 325°F for 5 min. Remove from oven and lay aside.

4
Using a hand beater, beat room temperature cream cheese until fluffy.

Using a hand beater, beat room temperature cream cheese until fluffy.

5
Add 3/4 cup sugar and continue mixing until smooth.

Add 3/4 cup sugar and continue mixing until smooth.

6
Add 1 tsp vanilla and mix.

Add 1 tsp vanilla and mix.

7
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.

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.

8
Mix until smooth. You may omit adding 1 tsp corn starch or flour. This extra step is to prevent cracking while baking.

Mix until smooth. You may omit adding 1 tsp corn starch or flour. This extra step is to prevent cracking while baking.

9
Distribute evenly among cupcakes.

Distribute evenly among cupcakes.

10
In a food processor, blend 2 tsp of sugar with 3 oz (about 15) raspberries.

In a food processor, blend 2 tsp of sugar with 3 oz (about 15) raspberries.

11
Pour into your fine mesh strainer, straining out all the seeds.

Pour into your fine mesh strainer, straining out all the seeds.

12
Retrieve the raspberry 'syrup' and use a spoon to drop about 3-4 drops onto each cupcake.

Retrieve the raspberry 'syrup' and use a spoon to drop about 3-4 drops onto each cupcake.

13
Use a skewer to swirl the tops of your cupcakes.

Use a skewer to swirl the tops of your cupcakes.

14
Before baking. Bake at 325°F for 22 minutes.

Before baking. Bake at 325°F for 22 minutes.

15
Remove from oven, allow to come to room temperature, and refrigerate for 4 hours. Enjoy!

Remove from oven, allow to come to room temperature, and refrigerate for 4 hours. Enjoy!

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