Bite-size Raspberry Swirl Cheesecake CupcakesFor the crust:
For the filling:
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- 2 lbs. cream cheese, room temperature
- 4 large eggs, room temperature
- 1 1/2 cups sugar
- pinch of salt
- 1 tsp. vanilla extract
- heated raspberry jam for the swirls
- 1 1/2 cups graham cracker crumbs
- 4 Tbsp. butter, melted
- 3 Tbsp. sugar
Recipe from the makers of this video:
See full instructions at their website. The video is also good enough to get going.
For more mini cheesecake recipes, see this one; it's topped with cherries.