Mini Raspberry Swirl Cheesecakes

Mini Raspberry Swirl Cheesecake Cupcakes w/ Graham Cracker Crusts. I followed a video to make these desserts for a party. Yummy!

Bite-size Raspberry Swirl Cheesecake Cupcakes

For the filling:
  • 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
For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 4 Tbsp. butter, melted
  • 3 Tbsp. sugar


Preheat oven to 325 deg F. Also, line cupcake pans with paper liners.

Make the crust:

In a bowl, combine graham cracker crumbs, melted butter and sugar. Stir until well blended and all dry ingredients are moistened.

Put 1/2 tbsp of the crumb mix into each cupcake liner. Press firmly into the bottom.

Bake for 5 minutes then remove and allow to cool completely.

Make the filling:

Beat cream cheese on medium-high speed until fluffy.

Add sugar and continue to mix.

Add salt and vanilla. Keep mixing.

Add eggs 1 at a time while mixing until well blended.

Pour 1 tbsp of filling into each liner until all liners are filled.

Drop 1/2 tsp of warm jam into the center of each liner. Using a toothpick, swirl jam into the filling.

Bake for 18 minutes or until filling is set. Be sure to rotate the pan halfway through baking to get an even finish.

This recipe uses mini cupcake pans and mini cupcake liners.

Now, here's the source recipe 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.

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