Strawberry Swirl Cheesecake Cupcakes
This cup cake recipe for strawberry swirl cheesecake cupcakes is a unique take on a classic recipe. With three layers to include a graham cracker crust, a cheesecake filling and a berry swirl on top, this cup cake recipe is sure to be a new favorite. You can use either fresh strawberries or raspberries, whichever you prefer. Strawberries and raspberries are superfruits that contain more vitamin C than oranges, are high in dietary fiber, low in calories and include lots of folic acid. Raspberries and strawberries are also high in polyphenols, which help to reduce heart disease risk. Both types of berries contain compounds that may help to widen the arteries, which may prevent plaque buildup. Raspberries and strawberries are also high in potassium, vitamin A, and calcium.This easy cupcake recipe for strawberry swirl cheesecake cupcakes is just one of the recipes you will find on the "Grandmother's Kitchen" recipe site. You will find all sorts of cup cakes and dessert recipes, along with plenty of other recipes you will love. **
Makes about 32 cupcakes
This is a printable recipe.
1 1/2 cups graham cracker crumbs
4 Tablespoons butter, melted
3 Tablespoons granulated sugar
6 oz. fresh strawberries or raspberries
2 Tablespoons granulated sugar
2 lbs. cream cheese, at room temperature
1 1/2 cups granulated sugar
pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, at room temperature
Preheat oven to 325F.
As this recipe will make about 32 cupcakes, you may need to bake in batches.
Line the cupcake tin with paper liners or silicone baking cup liners.
In a small bowl, stir together the graham cracker crumbs, butter, and sugar until combined.
Press about a tablespoon of the crust mixture into the bottom of each cupcake liner. Use a small drinking glass to press down the crumbs into their liners.
Place into the preheated oven and bake for 5 minutes. Remove and transfer to a cooling rack.
Combine berries and sugar in a food processor or blender. Process until mixture is smooth.
*If you decide to use a fresh raspberry, strain the puree to remove the seeds
*Note: you could substitute ready made jam of any flavor.
If you use jam, it needs to be a runnier consistency, more like the fresh berry puree, so just warm it up in a small saucepan over low heat, then let cool first.
Place the cream cheese into a mixing bowl and use an electric mixer, beating at medium-high speed until smooth.
Mix in the sugar until smooth. Mix in salt and vanilla.
Beat in eggs one at a time, mixing well after each addition.
Spoon 2 heaping tablespoons of the cheesecake batter over the crust in each cupcake liner.
Dot 1 teaspoon of the berry puree or jam in a few dots over each cheesecake. Use a toothpick to lightly swirl and create a marbled effect.
Place into the preheated oven and bake about 22 minutes, until set, rotating halfway through baking.
They will puff up slightly then fall back down.
Bake in batches if necessary.
Remove and place onto cooling racks.
Cool to room temperature then transfer to refrigerator for at least 4 hours.
Don't remove the papers until cooled and firm.
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Nutrition Facts for: Strawberry Swirl Cheesecake Cupcakes From Grandmother's Kitchen
Ingredients: Graham cracker crumbs, butter, granulated sugar, strawberries, cream cheese, salt, pure vanilla extract, eggs.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 32 servings * Per Serving:Calories 182, Calories from Fat 111, Total Fat 12.3g 19%, Saturated Fat 7.3g 37%, Cholesterol 58mg 19%, Sodium 142mg 6%, Potassium 51mg 1%, Carbohydrates 15.7g 5%, Dietary Fiber 0.4g 2%, Sugars 12.4g, Protein 3.2g, Vitamin A 9%, Vitamin C 5%, Calcium 3%, Iron 4%
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