Raspberry Swirl Mini Cheeseckes

Raspberry Swirl Mini Cheeseckes

These raspberry swirl mini cheesecakes are the perfect addition to any summer time party. They are great to serve as appetizers or mini desserts. They can be made with any type of filling. Swap out the raspberries for your favorite fruit or flavor! You can easily recreate these with the directions below!

Raspberry Swirl Mini Cheeseckes

Yields: 24

Time: 45 minutes to prep and bake (plus 4 hours chill time)

Raspberry Swirl Mini Cheeseckes


For the crust:

1 ½ cups graham cracker crumbs

4 tbsp. unsalted butter, melted

3 tbsp. sugar

For the raspberry swirl:

6 oz. fresh raspberries

2 tbsp. sugar

For the filling:

2 lbs. cream cheese, at room temperature

1 ½ cups sugar

Pinch of salt

1 tsp. vanilla extract

4 large eggs, at room temperature


Preheat oven to 325° and line cupcake pans with paper liners.

In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into bottom of each cupcake liner.  Flatten crumbs with fingers, or use the bottom of a small drinking glass to create a flat crust.

Raspberry Swirl Mini Cheeseckes

To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.

Raspberry Swirl Mini Cheeseckes

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing after each addition. Be sure not to over mix as this will cause cheesecakes to sink after baking.

Raspberry Swirl Mini Cheeseckes

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.

Raspberry Swirl Mini Cheeseckes

Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.

Raspberry Swirl Mini Cheeseckes

Raspberry Swirl Mini Cheeseckes

Melanie Kampman

Melanie Kampman is a web designer, developer and owner of Giveaway Bandit and Farm News for Kids. She lives in Northwest Missouri on a large family farm with her husband and eight year old son, the Giveaway Bandit. They raise cattle with a variety of pets including horses, chickens, ducks, and a slew of cats. By Melanie Kampman If you are interested in writing a sponsored post on Giveaway Bandit please email me at melanie (at) giveawaybandit (dot) com.

  1. looks good i love to bake and everyone loves raspberry swirl cheesecake in our family denise smith

  2. Mini cheesecakes!! What a great idea! Do a bunch of these for a summer party with different flavours!! Cool! Thanks!!


  3. My whole family loves Cheesecake but I have never attempted to make it homemade but my 12yr old daughter loves baking..I plan on showing her this recipe!!

  4. These are so pretty! My mom and sisters are crazy about cheesecake. This would make a nice dessert for Thanksgiving. You could even put green food coloring in the cheesecake mixture for Christmas.

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