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Raspberry Cheesecake Cupcakes

Delicious mini cheesecakes with a graham cracker crust and fresh raspberry swirl.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup fresh raspberries
  • 1 tbsp powdered sugar

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F. Line a muffin tin with cupcake liners.
  2. Mix graham cracker crumbs with melted butter. Press 1 tablespoon into each liner to form crust.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla.
  4. Mash raspberries with powdered sugar. Swirl into cheesecake batter.
  5. Fill liners 3/4 full with batter. Bake 20-25 minutes until set.
  6. Chill for at least 2 hours before serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally