Best 3 Raspberry Swirl Cheesecake Cupcakes Recipes

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Indulge in a delightful journey of flavors with our irresistible Raspberry Swirl Cheesecake Cupcakes. These delectable treats combine the richness of cheesecake with the tangy sweetness of raspberry, creating a symphony of flavors that will tantalize your taste buds. With a creamy, velvety cheesecake filling swirled into a moist and fluffy cupcake batter, these cupcakes are the perfect balance of indulgence and delight. Whether you're celebrating a special occasion or simply craving a sweet treat, our Raspberry Swirl Cheesecake Cupcakes will elevate your dessert experience to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

RASPBERRY SWIRL CHEESECAKE CUPCAKES



Raspberry Swirl Cheesecake Cupcakes image

Make and share this Raspberry Swirl Cheesecake Cupcakes recipe from Food.com.

Provided by gailanng

Categories     Cheesecake

Time 52m

Yield 32 cupcakes

Number Of Ingredients 10

1 1/2 cups graham cracker crumbs
4 tablespoons unsalted butter, melted
3 tablespoons sugar
6 ounces fresh raspberries
2 tablespoons sugar
2 lbs cream cheese, at room temperature (32 ounces or 4-8 ounce bricks)
1 1/2 cups sugar
1 pinch salt
1 teaspoon vanilla extract
4 large eggs, at room temperature

Steps:

  • Preheat the oven to 325 degrees F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. 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. (you can use a small drinking glass to easily and evenly press the crumbs down) Bake until just set, 5 minutes. Transfer to a cooling rack.
  • To make 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.
  • 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 each addition.
  • To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a 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. (They will look quite puffed initially but will return to normal quickly.) 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.

Nutrition Facts : Calories 182.5, Fat 12.2, SaturatedFat 6.7, Cholesterol 58.3, Sodium 124, Carbohydrate 16.2, Fiber 0.5, Sugar 13.7, Protein 2.8

MINI RASPBERRY SWIRL CHEESECAKES



Mini Raspberry Swirl Cheesecakes image

These heavenly, individual-sized raspberry swirl cheesecakes are perfect for any occasion.

Provided by Angela

Categories     Cheesecake Cupcakes

Time 35m

Yield 16

Number Of Ingredients 7

1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
2 large eggs
8 teaspoons raspberry puree

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
  • Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
  • Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
  • Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
  • Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
  • Refrigerate before serving.

Nutrition Facts : Calories 218.4 calories, Carbohydrate 20.2 g, Cholesterol 54.1 mg, Fat 14.1 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 7.1 g, Sodium 187 mg

CHEESECAKE CUPCAKES WITH RASPBERRY SAUCE



Cheesecake Cupcakes With Raspberry Sauce image

This is a modified version of a recipe I found in 500 Cupcakes: The Only Cupcake Compendium You Will Ever Need. It is super tasty, not too sweet, and the fruit and sauce on top really compliment the flavors.

Provided by moonpoodle

Categories     Cheesecake

Time 40m

Yield 20-24 cupcakes

Number Of Ingredients 10

2 cups ricotta cheese
2 cups cream cheese (softened)
3 eggs
5 tablespoons butter (melted)
1 1/2 cups graham cracker crumbs (regular or chocolate)
1 1/2 cups confectioners' sugar
1/4 cup frozen raspberries
2 teaspoons water
1 teaspoon lemon juice
1 1/4 tablespoons sugar

Steps:

  • Preheat the oven to 325 degrees.
  • Melt butter and mix with graham cracker crumbs. Place that mixture into cupcake liners to form the cheesecake crust.
  • Using a mixer, beat ricotta cheese until smooth. Add in the cream cheese and the confectioner's sugar, a little at a time, and blend until smooth.
  • Finally, add the eggs and blend until smooth.
  • Spoon the mixture into the cupcake liners with the graham cracker crusts. Bake these for 25 minutes.
  • While the cupcakes are baking, prepare the sauce. Add raspberries, water, sugar, and lemon juice to a small food processor. Puree the raspberries until smooth.
  • After baking, allow cupcakes to cool for five minutes in the pan before removing them to a baker's rack to cool for an additional 5 minutes. Then spoon the raspberry sauce on top.
  • Keep cooled until ready to serve. They look and taste best just a few hours after baking, but they will last for about 3 days covered in the refrigerator.
  • Additional toppings to consider: white or semi-sweet chocolate chips, coconut flakes, blueberries, fresh raspberries.

Nutrition Facts : Calories 228.2, Fat 15.6, SaturatedFat 9.3, Cholesterol 77.4, Sodium 158.5, Carbohydrate 16.9, Fiber 0.3, Sugar 12.4, Protein 6

Tips:

  • Use fresh raspberries. Fresh raspberries will give the cheesecake cupcakes the best flavor. If you can't find fresh raspberries, frozen raspberries can be used instead. Just be sure to thaw them before using.
  • Don't overmix the batter. Overmixing the batter will make the cheesecake cupcakes tough. Mix the batter until it is just combined.
  • Bake the cheesecake cupcakes at a low temperature. Baking the cheesecake cupcakes at a low temperature will help to prevent them from cracking.
  • Cool the cheesecake cupcakes completely before frosting them. This will help to prevent the frosting from melting.
  • Use a variety of toppings. You can top the cheesecake cupcakes with a variety of toppings, such as fresh raspberries, chocolate chips, or whipped cream.

Conclusion:

Raspberry swirl cheesecake cupcakes are a delicious and easy-to-make dessert. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. So next time you are looking for a special treat, give these raspberry swirl cheesecake cupcakes a try.

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