DIY: Raspberry Swirl Cheesecake Cupcakes!

Are you tired of having the same old desserts every day? Are you looking for new ways o make some really yummy desserts for your friends and family? Then the dessert I am about to reveal could be your solution! The recipe was shared by Menu musings and is about how to make a Raspberry Swirl Cheesecake cupcakest!! These minis have crunchy crust of sandwich cookies and creamy cheesecake filling swirled with homemade raspberry sauce which only make them tastier. What you will need to make these is actually the following:

For the crust you’ll need:
1)  1 cup chocolate cookie crumbs

2)  About 13 chocolate sandwich cookies

3)  1 Tbsp granulated sugar

4)  5 Tbsp melted butter

For the raspberry you’ll need:

1) 6 oz (a slightly rounded cup) fresh raspberries

2) 3 Tbsp granulated sugar

3) 1 tsp corn starch

As for the filling  you’ll need:
1) 2 (8oz) blocks of full fat cream cheese, room temperature

2) 2/3 cup granulated sugar

3) 1/8 tsp table salt, 1 tsp vanilla, and 1/2 tsp lemon zest (about 1 lemon)

4) 2 large eggs, room temperature

5) 1/2 cup full fat sour cream, room temperature

Now the directions: 

First preheat oven to 300F and then prepare your pan with liners then to make the cookie crust mix all the ingredients in a food processor.

Once finished place the cookie crust into the cup liners and and press gently to the bottom.

After you have all cup liners filled, cover them and place in the refrigerator to harden.


Now for the raspberry sauce, mix all the ingredients in a cold saucepan .

Cook (stirring slowly)  the berries over medium heat till they have given up their sugar and add 3 tbsp granulated sugar and 1 tsp corn starch.

After that squash them well (I used the back of a table spoon to do so). Let cool in the fridge.

As for the filling  in a stand mixer  mix cream cheese until smooth.

Add 2/3 cup granulated sugar, followed by 1/8 tsp table salt, 1 tsp vanilla, and 1/2 tsp lemon zest (about 1 lemon) . Mix until combined.

Scrape the sides of your bowl as needed and prior to each new addition. Add eggs, and finally add 1/2 cup full fat sour cream, room temperature. Mix well!
The last step: Now using a scoop (cookie scoop, ice cream scoop, etc.) Fill your cupcake papers and on top of your cupcakes draw 3 dots.

After that, use a knife or a chopstick to swirl your raspberry sauce.Your final task is to bake these lovely cupcakes at 300 F 18 to 22 minutes.

Allow to cool off overnight by placing them in a fridge. Voila, your Raspberry Swirl Cheesecake Minis are ready to be served with Love!

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