New This Month

Raspberry-Swirl Cheesecake Cupcakes

These are miniature siblings of our Raspberry-Swirl Cheesecake.

  • Yield: Makes 2 dozen

Source: Martha Stewart Living, May 2004


  • 1 cup finely ground graham crackers (5 ounces; about 8 sheets)
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 cups plus 4 1/2 teaspoons sugar
  • 4 ounces raspberries (about 1 cup)
  • 32 ounces cream cheese, room temperature
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • Boiling water, for roasting pan


  1. Preheat oven to 325 degrees. Place paper liners in the cups of two standard 12-cup muffin tins, and set aside.

  2. Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press 1 tablespoon of the crumb mixture firmly onto bottom of each cup in muffin tin. Bake until set, about 5 minutes. Let cool in tins on a wire rack. Leave oven on.

  3. Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 4 1/2 teaspoons sugar, and set aside.

  4. Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Spoon 3 tablespoons filling into each cup.

  5. Drop raspberry sauce by the 1/2 teaspoon over cakes. With a wooden skewer or toothpick, swirl sauce into filling.

  6. Bake until set, 10 to 12 minutes. Let cool completely in tins on a wire rack. Refrigerate, uncovered, 1 hour or overnight.

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