Shelly's Recipe

Raspberry Swirl Cheesecake Cupcakes

Category: Cheesecake

For the crust:

3/4 cup graham cracker crumbs
2 Tbsp. unsalted butter, melted
1 Tbsp. sugar
1/4 tsp. cinnamon
For the raspberry swirl:

6 oz. fresh raspberries
2 tbsp. sugar
For the filling:

1 lb (2 packages) cream cheese, softened
3/4 cup sugar
Pinch of salt
1 tsp. vanilla extract
zest from 1/2 lemon
2 large eggs, at room temperature

Preheat the oven to 325 F. Line cupcake pans with paper liners.

In a small bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. 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. (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, vanilla, and zest. 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.