Dessert

Raspberry Swirl Cheesecake Cupcakes is for Dessert.

Raspberry Swirl Cheesecake Cupcakes takes 25 minutes to prepare.

Raspberry Swirl Cheesecake Cupcakes takes 27 minutes to cook.

Raspberry Swirl Cheesecake Cupcakes makes 24 servings.

The ingredients for Raspberry Swirl Cheesecake Cupcakes are:

Ingredients (crust):
1? cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar
Ingredients (raspberry swirl):
6 oz. fresh raspberries
2 tbsp. sugar
Ingredients (cheesecake filling):
2 lbs. cream cheese, at room temperature
1? cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature

Here is how you make Raspberry Swirl Cheesecake Cupcakes:

Crust1. Preheat the oven to 325?F.2. Line cupcake pans with paper liners.3. 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.4. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. (I use a small drinking glass to easily and evenly press the crumbs down flat).5. Bake graham cracker for 5 minutes so that it sets.Raspberry puree1. combine the raspberries and sugar in a blender or food processor. Process until smooth.Note: You can pour through a fine mesh sieve to remove seeds (optional).Cheesecake Filling1. Beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.2. Blend in the sugar until smooth.3. Mix in the salt and vanilla.4. Beat in the eggs, one at a time, mixing well after each addition.Final assembly1. Spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.2. Dot a 1/2 teaspoon of the raspberry puree in a few dots over the cheesecake filling.3. 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. Transfer to a wire cooling rack and let cool to room temp. Transfer to the refrigerator and let chill for at least 4 hours before serving.Serving Size: Makes approximately 24 cupcake size servingsNumber of Servings: 24Recipe submitted by SparkPeople user DOUGSUBLETTE.

The nutritional information for Raspberry Swirl Cheesecake Cupcakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 161.3

• Total Fat: 7.0 g
• Cholesterol: 57.2 mg
• Sodium: 110.2 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 0.4 g
• Protein: 3.7 g