Raspberry Swirl Cheesecake Cupcakes

How adorable are these? And, being a cheesecake – they’re as delicious as they are adorable. They are a relatively quick and easy dessert to put together, and are super impressive. Everyone loves things served in cute individual portions!

I’ve been making these little guys for a couple years now. While the raspberry swirl is my favorite, I’ve also successfully made them with blueberry and strawberry as well. A perfect sweet treat to wrap up these summer days. Can you guys believe summer is almost over? It seems the older I get, the quicker time flies. Slow down with some cheesecake, ya’ll. Have a  great weekend!


  1. Nyob
    Posted August 24, 2013 at 10:41 AM | Permalink

    How many cheesecakes does this recipe yield? I’m planning on making these for a pot luck at the beach! 🙂

  2. Karla
    Posted August 26, 2013 at 10:39 AM | Permalink

    They look delicious! After assembling, how long and at what temp do you bake them?

    • Posted August 26, 2013 at 11:19 AM | Permalink

      About 22 minutes, Karla. At 325. I’ve updated it in the directions. Thanks!

  3. Adr2126
    Posted August 27, 2013 at 6:06 PM | Permalink

    These look amazing. I’m new to baking so this may be a dumb question. Can other berries or fruit be substituted for the raspberries? Or would that throw the whole thing out of wack?

    • Posted August 28, 2013 at 9:03 AM | Permalink

      I’ve used blueberries and strawberries successfully!

  4. Posted September 23, 2013 at 9:46 AM | Permalink

    Large or small sized cheesecake is always my first choice. These cupcakes look so pretty. I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  5. Margaret
    Posted December 3, 2013 at 5:49 PM | Permalink

    I mixed chambord with rasberry jam makes a better tasting cheesecake.

    • Posted December 5, 2013 at 6:11 PM | Permalink

      Margaret, I prefer the use of fresh raspberries as opposed to raspberry jam – but your version sounds lovely as well!

  6. Diana
    Posted January 9, 2015 at 9:09 PM | Permalink

    I made these little cheesecakes and they are delicious! My only problem was they sunk in the middle when they cooled- didn’t have any effect on the taste, just weren’t as photogenic as yours! Also had trouble with graham cracker crust- crumbly and dry when I mixed.I thought it might get better after cooking but didn’t.. little more butter? Any help you can give me is appreciated!

    • Posted January 27, 2015 at 1:06 PM | Permalink

      A little more butter never hurts things! I also use a very firm hand when pressing them into the molds.

  7. Deb
    Posted December 19, 2015 at 7:15 AM | Permalink

    How long to they hold up for? I am having company and want to serve the individual cheesecakes but would like to make in advance

  8. Posted January 15, 2016 at 2:44 PM | Permalink

    Can you make these in the mini cupcake pan? If so, would the baking time change?

    • Posted January 22, 2016 at 9:06 AM | Permalink

      I’d imagine so. Probably bake for 20 minutes or so? Keep your eyes on them after 15!

  9. Marcy
    Posted June 8, 2017 at 7:08 PM | Permalink

    I also made these. They were very tasty,but mine also sunk in the middle.why does that happen?

    • Posted June 14, 2017 at 5:56 PM | Permalink

      Marcy, they probably could have used a little longer in the oven. That’s usually the culprit of a fallen cheesecake.

  10. Angela W Broyles
    Posted October 12, 2017 at 4:16 PM | Permalink

    These came out so pretty! I made them with an oreo crust this time (16-17 oreos with center removed in the food processor with 4 TBSP melted butter). The recipe made 48 in my mini muffin pan. I did spray the liners with coconut oil spray so I would not have an issue with sticking.

  11. Posted January 13, 2018 at 3:30 PM | Permalink

    When cooling and not near enough time to refrigerate can they go in the freezer for a while and not jeopardize their texture?

    • Posted January 16, 2018 at 9:17 AM | Permalink

      Yes Linda, I use this trick all the time…for a variety of baked goods!

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