How to Make Raspberry Swirl Cheesecake Cupcakes

by Christina Beka✨

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!


  • 1 ½ Cups Graham crackers, crushed
  • 4 Tablespoons Butter, melted
  • 16 Ounces Cream cheese, room temperature
  • ¾ 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
  • Instructions

    Step 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.

    Step 2

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

    Step 3

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

    Step 4

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

    Step 5

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

    Step 6

    Add 1 tsp vanilla and mix.

    Step 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.

    Step 8

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

    Step 9

    Distribute evenly among cupcakes.

    Step 10

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

    Step 11

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

    Step 12

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

    Step 13

    Use a skewer to swirl the tops of your cupcakes.

    Step 14

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

    Step 15

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