Raspberry Swirled Cheesecake Cupcakes

Photo Credit: Cooking Classy

This Raspberry Swirled Cheesecake Cupcakes recipe is another wonderful variation of serving a cream cheese cheesecake. These mini-cheesecakes look amazing with pink raspberry swirls inside and also make fun desserts for any occasion. Raspberries, when paired with cream cheese cheesecake with a hint of lemon zest, make the perfect combination for making elegant yet fun desserts. Easy cupcake recipes always come in handy if you’re pressed for time. You can always whip delicious cupcakes in no time using easy cupcake recipes like this delicious cheesecake cupcakes recipe.

There are so many ways to make this cupcakes recipe interesting. You can use different types of crust in the place of Graham crackers such as ‘Digestive’ or ‘Rich Tea biscuits’, lady fingers, shortbread, or any cinnamon cookie. Try using Oreos, or Sara Lee pound cake, Milk Arrowroots, Vanilla wafers, chocolate Graham crackers, soda crackers, etc., are all excellent options. If you’re wondering how to make a cheesecake that has smooth, lump-free texture, then always keep in mind to bring the cream cheese to room temperature. This helps in blending the remaining ingredients seamlessly and results in a satin smooth texture in cheesecakes. You can substitute sour cream with Greek Yogurt or full fat thick plain yogurt or simply use the fat-free sour cream to cut down the calories. Usually, cakes with full-fat sour cream tend to be denser and moist compared to other substitutes. Regarding calories, two tablespoons of sour cream contain 60 calories, while the fat-free sour cream has only 25 calories. You may choose the variety that suits you without compromising on the taste. The texture may vary based on the type of sour cream you choose.

You can freeze these cheesecake cupcakes and serve them as and when you have guests over or whenever you want to indulge to fix your sweet craving. Cheesecakes in general freeze really well or you can store them in the fridge if you plan to eat them in a week’s time. If you don’t have fresh raspberries readily available, then you could definitely use raspberry jam. You might not get a great swirl effect, but the taste would still be as good. Try to strain the seeds out in the jam or thin out the jam with a bit of juice for a better swirling effect in this recipe. If you can buy a seedless raspberry jam that would be ideal. Silken tofu is a great vegan option for eggs to get that perfect cheesecake texture without compromising on the taste. You can also use cornstarch as a substitute for egg using 1/3 the amount of flour for cornstarch.

Thank you to Jaclyn at the ‘Cooking Classy’ food blog for sharing this Raspberry Swirled Cheesecake Cupcakes recipe with us. Do visit her blog for more recipes on fun desserts and easy cupcake recipes for all occasions. This Raspberry cheesecake cupcakes recipe is a perfect sized dessert portion and a sumptuous little surprise you will surely enjoy. Make them soon for friends and family!**

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