Monday, April 20, 2015

Strawberry Swirl Cheesecake Cupcakes

I love this cheesecake! It was so creamy and delicious. It didn't take near as long to make as regular cheesecake and the best part is everyone gets their own personal cheesecake. The original recipe called for raspberries but I like strawberries better so I went with that. But you can probably use any kind of berry and it would be delicious.

Printable Recipe

Strawberry Swirl Cheesecake Cupcakes

1 1/2 cups graham cracker crumbs
4 Tbsp unsalted butter, melted
3 Tbsp sugar

Berry swirl:
6 oz. fresh strawberries or raspberries
2 Tbsp sugar

Cheesecake filling:
2 lbs cream cheese, at room temperature
1 1/2 cups sugar
pinch of salt
1 tsp vanilla extract
4 large eggs, at room temperature

Preheat oven to 325. Line cupcake pans with paper liners. In a small bowl, combine graham cracker crumbs, butter, and sugar. Stir with a fork until combined. Press 1 Tbsp of mixture into the bottom of each cupcake liner. Use a small drinking glass to press crumbs down evenly. Bake for 5 minutes. Transfer to a cooling rack.

To make berry swirl, combine berries and sugar in a food processor or blender. Process until mixture is smooth. If using raspberries, pour through a mesh sieve to remove seeds.

For the filling, place cream cheese in the bowl of a mixer. Beat at medium-high speed until smooth. Blend in 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 in a few dots over each cheesecake. Use a toothpick to lightly swirl and create a marbled effect.

Bake until set, about 22 minutes, rotating halfway through baking. They will puff up slightly and return to normal. Cool to room temperature then transfer to refrigerator for at least 4 hours.

Makes 30-32 cupcakes

Recipe adapted from Annie's Eats

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