I’ve been over and over my deep, undying love for cheesecake, and also my reluctance to make a full size one because I will undoubtedly eat it all myself.  Recently I’ve been experimenting with various ways to have cheesecake in individual, more portable portions that make it slightly easier to prevent the gobbling situation – mainly because it is so easy to give away and share with others.  These raspberry cheesecake cupcakes were a natural choice for me, a lover of both cheesecake and cupcakes (and raspberries!)

I didn’t make any major changes to this recipe.  However, a water bath is suggested to prevent the cakes from cracking. I didn’t have a pan big enough to create a bath for a cupcake pan.  I skipped it all together and it worked out fine.  My cakes didn’t crack or sink, so I think a water bath is unnecessary.

The raspberry marbling on the top is beautiful and adds a pop of color with a touch of raspberry flavor.  I made these sweet treats for a get together with friends and once they were set out on the table, they did not last long.  Most people who had one quickly had another – so I guess maybe these aren’t completely immune to overindulging.  But two of these is still healthier than a whole full size cake, right?  And you’re unlikely to get more than two because they will all have disappeared before you have the chance.



For the crust:

  • 1½ 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
  • 1½ cups sugar
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 4 large eggs, at room temperature


  • 01

    Preheat the oven to 325˚ F.  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 the bottom of each cupcake liner.  (I like to use a small drinking glass to easily and evenly press the crumbs down.  One of Andrew’s sippy cups works wonderfully.) Bake until just set, 5 minutes.  Transfer to a cooling rack.

  • 02

    To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds.

  • 03

    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 until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.

  • 04

    To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a 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.

  • 05

    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.


  • Ooh, I LOVE raspberry in anything, so I may have to give these a try. I’m thinking one could use frozen raspberries instead of fresh if necessary, because in a puree the texture difference wouldn’t be noticeable.

  • this looks simply divine. I can’t wait to try it out for myself. Way more convenient than making a whole cake sometimes. Love the rich red colour from the raspberries. :)

  • These are really beautiful. I would love to make these for parties. Looks quite easy to make. Thanks very much for sharing.

  • yum. i love raspberry cheesecake as well – although i like it with white chocolate – like the version from the Cheesecake factory. i’m considering making mini cheesecakes this weekend as well… perhaps with strawberries though.

  • The look gorgeous and so tasty. I love how the raspberry puree has stayed so vibrant.

  • Holy cannoli…are these the ones you spoke of the other day on FB? They look in-sane for sho’. Can’t wait to try them!

  • Jo

    Mmmmmm! Looks Heavenly!

  • bri

    YUM! Can’t wait to make these!

  • Annie

    Sure, you could use frozen, I just prefer fresh.

  • Annie

    Nope, they are even more insane than these! You’ll see them soon-ish.

  • I feel like you either love cheesecake or you don’t really like it. I’m on the don’t really like it but my husband is on the LOVE it side, so perhaps if he’s a very good boy he could get these.

  • Beautiful! I’ve always wanted to try cheese cake cupcakes, because then everyone can make whatever flavor they want.

  • Oh those are lovely! My granny use to make mini cheesecakes when I was younger..she always put a maraschino cherry in them though.. I like the idea of raspberry much better!

  • These are almost too pretty to eat…even though I know I would eat them regardless :-)

  • Annie

    From one Annie to another, let me say how much I (time and time again!) love your posts! Thanks for keeping them accessible for the less-than-perfect chef or cook. You’ve given me some of my favorite go-to recipes in the past year, and this definitely looks like one I’ll have to try!

  • I love the raspberry swirled cheesecakes — so pretty — and these are the perfect little individual versions. Thanks for sharing :)

  • Ariana from Chicago

    too funny, today I was trying to think of something for a weekend get together. these are totally perfect! I can always count on you…..

  • These look beautiful and delicious! Love the idea of portion control(it’s worth a try), and I love the swirls!

  • Raspberry cheesecake is my favorite!! These look delicious. Thanks for sharing. :)

  • Beautiful! Cheesecake is my major weakness; add raspberries, and I have ZERO self-control!!

  • Once again, wonderful recipe!! I also am a cheesecake addict so I will definitely be making these! haha

  • Oooh, so pretty! Absolutely love the vibrant colors. And that they are hand held, portion control sized!

  • they’re so cute!

  • annie, reckon i can replace the fresh raspberry puree with raspberry preserves? raspberries are kinda scarce where i’m at…

  • those look so beautiful.

  • These look so professional, and tasty too. Everyone can have their very own little cheesecake!

  • Yay for portion control. Since we have none, zip, zero – we’re all for any delicious dessert that can help us to not eat a whole cake in one sitting. And we adore cheesecake! Yum yum yum!

  • Annie

    Thella, you could I guess but personally I always find flavor lacking compared to real puree. You could just use frozen berries instead.

  • Those look amazing!! I want to try and make these!!

  • veta

    Looks delicious! I once tried a plain cheesecake version of this- I didn’t have grahm crackers on hand for for the crust but I did have some Tag -A -Longs. (you know the plain short bread Girl Scout cookies!) Sometimes you have to be resourceful! I crushed those up and made they made the most delicious crust! Plus my kids loved having their own personal mini cheesecakes! Can’t wait to try this version!

  • I can’t get over your creativity. If I’m ever lacking inspiration, if I’m ever feeling like I’m never gonna be great at this whole blogging thing, I come here, and none of it matters. Its just amazing, inspiring food and a standard to strive for.
    P.S. Cheesecake rocks

  • These look delicious, Annie. I think I’m going to have to make them with chocolate crusts.

  • Annie

    Veta, I’ve used those Girl Scout shortbreads for a cheesecake crust before too and you are right, FANTASTIC! Mmm, loved it.

  • Annie

    You are too sweet. Thank you so much.

  • Annie

    Kelsey, faaaaaaaabulous idea!

  • I love this! My husband hates fruit on his cheesecake and I love it, so this would be perfect. Half with the raspberry, half without! LOVE! :)

  • Carla

    Oh, my, the deliciousness is too much! *slips into food coma*

  • Jen

    These look divine. I recently added up the calories of the cheesecake I make and it’s 9000. Of course I always share and it serves about 16 pieces, but that’s still too much. These look better since they’re portioned in advance and great for sharing.

    Do these come cleanly out of the papers or do you eat them with utensils? I’ve wanted to try cheesecake cupcakes but I fear they won’t come cleanly from the paper liners.

  • Oh my goodness, I can’t wait for some kind of event or get-together to come along so that I have a reason to make these!!

  • Annie

    No need for utensils.

  • Cheesecake is one of my most favorite things to eat! These look delish!

  • These are gorgeous, Annie! Beautiful photos and a lovely summer dessert. Great job!

  • You are amazing, girl! over and over you surprise us with another lovely concoction! I can’t wait to try this one!

  • I was reading through the comments and I realized you have Facebook! Is that related to the blog where we can join or is your personal one?

  • Wow, these look delicious! And not crazy difficult to make either, very nice! : )

  • Natasha Ross

    I wonder, if you are going to do this in cupcake liners, could use just use a nilla or ginger snap cookie as the crust instead of the standard?

  • Gale Wall

    Think I will make a strawberry version of these for the snack I need next weekend. Yum!

  • Annie

    Of course, do what you like. I just prefer graham crackers.

  • Annie

    Mohana, yes, I have a personal FB account but do not accept friendships with those I don’t know in real life. I am in the process of creating a page for the blog and I think it will be a fun way to interact with readers, but that will not go live until my big blog redesign is complete (it’s in the works now).

  • Such gorgeous little cheesecakes! I love the swirl.

  • Naturally! I was just thinking of those times in the middle of winter when Raspberry Cheesecakes might be calling my name. lol

  • Absolutely beautiful! And I bet they tasted even better!

  • Wow!!! These are GORGEOUS! I am so making them for my next party! Thank you for the recipe. What a beautiful blog you have!

  • Just Dhara

    Annie, Just wanted you to know I made these tonight and they taste just as yummy as your pictures!! Thank You for Sharing!! My boys loved swirling in the raspberry with toothpicks, that made them feeling like they were a part of the process and of, course when they ate there own designs. We have to confess, we put chocolate swirls into some of the raspberry swirls and that helped my chocolate tooth a lot! (We melted dark chocolate bits with butter) Anyways, we loved both ways equally. Thank You Annie!

  • OMG! These look SCRUMPTIOUS! Thanks for sharing. Love your blog!

  • I love that they are mini’s. :-)

  • I have been making these for years (MS Living) and they are my kids favorites. However, I have created a different crust. I always felt that hers crumbled a little and didn’t hold. Regardless, they are delicious, impressive and yes, they do disappear. I make lots of them and then freeze them. Perfect for a rainy day!

  • Ok so these are just the perfect little treat. I love cheesecake and seem to have the same problem as you do with just eating one slice when making a whole cake….. It just doesnt happen that way does it? Well at least now it will make us feel better that they are small individual peices :) GORGEOUS!

  • I just can’t get over how gorgeous these are!

  • These look lovely! I am once again salivating over your pictures. I can have the whole tray of these

  • Liesel

    These are soo good!! Mine did fall, however, so a water bath might have been necessary for me. Fortunately, it does not affect the taste! I would love to add lemon curd or something similar and see how that tastes. Yum, yum. Thanks for a great recipe!

  • Top 9, Top 9, Top 9!!!

    I hope you still have leftovers. They look amazing, Annie!

  • I already bookmarked your recipe! What a yummy treat. You did a great job with your step by step instructions with great pictures. That sure helps folks like me out!

  • Congrats on Top 9! These cheesecakes totally deserve it (=

  • Annie you rock! I have been trying to think of new ideas for cupcakes and why didn’t I think of cheesecake? Beautiful and yummy. Gotta try them out. :)

  • Monica H

    Ooh, I’ve made these and they are delicious. My cupcake pan didn’t really fit in a larger pan, so I just set it on a roaster filled with water. The bottoms were in hot water but the entire pan was not.

    These make me want to make them again because they’re so pretty! great job and thanks for stopping by my blog. I appreciate it!

  • What a gorgeous recipe, they look so sweet.

  • So beautiful!! I could also polish off an entire cheesecake, I love the stuff that much! Not in one sitting. :)

  • Suzie

    i love your blog! i’m a very visual person so having pictures to go along with the recipe is great. these are in the oven right now, my boyfriend and i loved the louisiana chicken pasta, and i made the lemon sugar cookies with royal frosting and the the people at work thought i should sell them! the way you explain things are great. thanks again for some great recipes : )

  • Wow….Cheesecake cupcakes ….my favorite. Thanks for sharing the recipes Annies. Have a nice week.

  • I made these and they totally sanked. :( What did I do wrong. Was they supposed to bake at 325 degrees for a total of 22 minutes? Should I have used a water bath?

  • These look darn delicious ..I love cheesecakes! Last I made at home was on Valentine’s Day- A Heart Shaped one; for my husband. Try adding cinnamon to the crust..it taste so good too.
    I love how u have given the marble effect with raspberries..I am drooling here!

  • Annie

    I think you mean sank. Anyway, yes, you may have needed the water bath. I didn’t use one and mine were fine though, so I don’t know what went wrong. It’s impossible to say since I wasn’t there with you.

  • this is sensational!!! i just love the colors, so reminiscent of valentines day <3 <3

  • Beautiful! I tried a marbled cheesecake, but at best it came out layered. I will try yours to see if I can do it. I love the mini size, too. Do you think the type of fruit makes a difference? I used cherry puree, and it seemed to sink.

  • Annie

    I don’t think the type of fruit matters that much, though I can’t say for sure. I think the cheesecake recipe itself is probably more important.

  • These are just beautiful. What a fabulous idea. I want one right now :)

  • Liesel

    I finished making these after I left my comment and I think I figured out why they sank. The last eight liners that I filled were fuller than the first two pans, much more similar to Annie’s pictures. They did not sink that time. So, I think next time I would use a bit more than three tablespoons of filling.

  • Annie

    I used three tablespoons and mine were fine but maybe there is some variation between pan sizes.

  • Cari Jones

    Hi Annie! I recently started making mini cheesecake-bites in silicone pans. I LOVE them! For my bro-inlaws b-day party on super bowl sunday, I used wilton’s football silicone pan to make individual mini cheesecakes. I made white-chocolate cheesecakes w/chocolate cookie crust. Baked them, then when they were cool, popped them in the freezer. An hour or so before the party, I pulled them out and they just popped out. Placed on on a pedistal cake stand, I offered several different toppings. The cheesecakes are rich and creamy, and the pans clean like a breeze in the dishwasher. : )

  • Annie

    Personally I prefer not to invest in a mini cheesecake pan since it’s a unitasker item and will just take up more room in my kitchen. I think this recipe is great because almost everyone has a basic muffin/cupcake pan.

  • Just made these last night and had TWO this morning!! TOTALLY amazing!!! I forced my husband to take them to work because they were just too delicious. I would have eaten them all if they were left with me. ;)

  • zeze

    Ramadan is starting for us (Muslim month of fasting from sun up to sun down) and I am so making these for everyone…

    Usually I would stay away from a recipe that said I can’t have them until they cool 4hrs, but if I make them early enough, the fasting will make it easier to resist….or they may make the fasting harder…ugh I don’t know still making them!

    Thanks Annie!

  • Jessica

    GREAT recipe! I made these this past weekend for a family get-together and they were gone in a matter of minutes. They were so delicious and everyone was asking for more.

  • Kate

    Made these last night, taste delicious! First batch in the oven sank terribly, added a water bath for the second and they are completely even.

  • Oh Annie these look delicious!! I’m totally making them with chocolate swirls. Or maybe dulce de leche?

  • Gail

    Made these yesterday and took them to share with a couple girlfriends… they were a HUGE hit. Thanks for another great recipe:)

  • Matthew Hanlin

    I love cheesecake so these are so amazing cause they’re the perfect size. Thank you so much!!! I love all your neat recipes.

  • aw, now these are perfect!! just the right size

  • Gina

    My husband saw these and finally settled on what he wanted for his birthday! It was a huge task because he kept saying he didn’t want anything, and then saw these and was sold! I know you said you made these and they were eaten the same day, but I was wondering if I could make them the night before?

  • Annie

    Yes, of course.

  • Hi Annie! I made this today. Just had one and its oh so yummy. Thank you!

  • Jaime

    I just made these last night and me and my kids cant stop eating them..lol. I had my kids help me they are 7 and 3 and my 3yr old had to much fun helping me. Thank you! These were a hit and I will definitely be making them again!

  • Zeze

    I made these last night, and while the tasted AMAZING, so much better than store bought (I did a strawberry, chocolate-peanut butter and a smores version inspired by your smores oatmeal) – the issue I had was like someone else mentioned, they sunk…very badly :(

    I was disappointed but no one seemed to notice.

    I am wondering, could that be because I whipped them too much, does that cause sinking? Or was my bake time off …I did 22 mins (I noticed the instructions said turn half way through cooking, about 22 min…I was a bit confused as to whether that meant 22 is the half way or the total…since this was my first cheesecake – I went with 22 b/c 44 seemed way too long)

  • Annie

    Use a water bath if you have problems with sinking. 22 minutes is correct.

  • Kristin

    Hi Annie:

    Do you know how long these cupcakes will last in the fridge? We are having guests for the long weekend and I was hoping they would keep well all weekend (if refrigerated) for us to snack on.



  • Annie

    I’m no food scientist so your guess is as good as mine, but I always think cheesecake keeps pretty well in the fridge.

  • Daphne

    I made these cheesecakes with my cousins this summer, and they were beautiful and delicious! The cheesecakes cracked, but they cracked right along the edges of the raspberry swirls, which looked rather pretty. We didn’t even try to prevent any cracking in the second batch.

    They also freeze very nicely, and if you eat them straight from the freezer, it’s like eating cheesecake ice cream!

    One thing isn’t entirely clear to me though; is the total baking time 22 minutes, or turn at 22 minutes and bake for another 22? We baked them for 45 minutes. If that’s too long, it might explain why ours turned out pink instead of red.

  • Annie

    Baking time is 22 minutes.

  • Just made these tonight. Delicious & super easy. Yet another fabulous recipe! Thank you!!

  • Kelli

    Made these last night and brought to a dinner for dessert. They look amazing and taste great! I thought they were time consuming but definitely worth the work when people think they are so great. I’m bringing the rest to work to share & i’m sure they will all get demolished! Thanks for another cheesecake recipe that is such a hit!

  • Those look amazing! Cheesecake and cupcakes are the two things I love.

  • I love these little cheescakes! The size is perfect, and you’re right, it takes away the temptation to eat little bites every time you go into the kitchen:)

  • Annie, those are so pretty…..I want to make them next ladies night!!!

  • Lindsey

    I made these last week and they were so yummy! No issues with sinking.

  • Crystal

    I just made this and they are chilling in the fridge as I type. Had to substitute the raspberries with strawberries because the supermarket ran out of them, but they look amazing just the same. Thanks so much for the recipe!

  • jess

    I made these yesterday they are delicious!! Only problem- the sunk in?? Not all of them, but about half sunk down in the middle. Do you know anything I can do? They were still great tho :)

  • Annie

    I actually address this in the text of the post (the need for a water bath or not). Like I said, I had no problems with sinking, some people have.

  • Susan Benner

    I am planning on making these for a baby shower and was wondering if I can use a mini cheesecake pan.I bought one especially for this event and have never used it, so I am not sure if I need to change the oven temp…or baking time. I’m not sure if a water bath is possible due to the bottoms lifting out???
    Thank you for sharing your recipe…..they look yummy.

  • Annie

    Hi Susan,
    I actually have never used a mini cheesecake pan so I don’t know what adjustments would be necessary. I definitely would not attempt the water bath though.

  • Lynna H

    i just made these yesterday. they tasted wonderful! <3 i love them. i`ll definitely love to make some of these again! thank you so much for sharing the receipe! ^^

  • These look so awesome. I agree, you don’t really need a water bath for minature cheesecakes….and Grumpy? He would LOVE these!!

  • China F

    I am currently a Junior in college and I love baking! My mom has a similar blog to you and when I found yours I just thought it was sooo cute! I made these today and can’t wait to eat them. (They are in the fridge now :) )

  • Thank you for these! My friend is going off to school and I am throwing him a little bash. He loves cheesecake and I think these will be a hit for the party!

  • Jen

    these are amazing and everybody loved them!!

  • Jen

    Oh and, I made an oreo crust instead of the graham cracker. yum!

  • Jenny

    that looks so cute ! i really want to try making them soon !
    just one question: how would i setup the racks? do i put them in the middle ..? sorry if it’s a dumb question i’m pretty dumb when it comes to baking haha

  • Annie

    What racks are you referring to?

  • Jenny

    the racks in the oven

  • Annie

    If the recipe doesn’t state a specific placement, it doesn’t matter much. My default is upper and lower middle.

  • canmarie

    Made these today for a baby shower – they looked so pretty on the plate and were eaten up fast! Thanks for sharing!

  • tina

    Hey! These look absolutely delicious!
    I’m from Austria and I think i’m going to try this recipe.

    I just have a question: I know that some ingredients that are frequently used in the US aren’t available here in Austria. I always wonder what sort of creme cheese is used in cheesecake recipes.
    Here the only creme cheese you can get is Philadelphia spreadable, would that be okay to use?

    And I don’t really know Graham crackers. Are they sweetened? I thought about using Leibnitz Butter Buscuits instead.

    Thanks in advanced :)

  • Annie

    I have never used cream cheese spread in baking, so I can’t attest to how it will perform. You could probably use any kind of cookie for the crust. I think a chocolate cookie would also be delicious.

  • PatriciaWelch

    Annie, Fabulous recipe! Only thing is, mine sunk bad in the middle. I’m planning on serving them at my favorite restaurant tomorrow…any ideas on how I can fill the middle? I’m thinking of piping melted white-chocolate & placing a raspberry?! Are You able, Annie, to think of another piece of magic I can do?

  • Annie

    I’d probably do the same as you are suggesting – just topping them with something, though I would probably do whipped cream and a raspberry. I think that would let the flavors shine better (as opposed to white chocolate). Good luck!

  • PatriciaWelch

    I did it! OMG they’re beautiful & taste so good.
    I took organic whipping cream, raspberry brandy, a stabilizer & piped the yummy whipped cream on the tops & centered a fresh raspberry. They’re awesome! Thank You for being here for Us.

  • HB

    Annie — Did you ever post the more insane ones???
    Planning on making these this wknd but more insane sounds very appealing:)

  • Annie

    You know, I can’t even remember what that was in reference to now. I must have because I wrote that comment in August. Haha!

  • Prianka

    I loved these cupcakes!! (and so did my family) I used miniature cupcake pans for bite sized treats, and filled the inside with raspberry jam. Yum! Thanks so much for this awesome recipe.


    I just made these AMAZING cheesecakes….I altered them by sprinkling white chocolate morsels on the graham cracker crust …topping that with Heath Bar Brickel Bits…then I added the cheesecake mixture, and “blackberry swirl” Oh My Gosh….Delish! Extended the time for all the extra ingredients. YUM! Thanks for the recipe

  • Jessica

    I am in love with this recipe. I’ve made it so many times now, and each time it’s a giant hit! I even used them for a charity bake sale and everyone loved them :)

  • maye

    I just made it!!! espectacular, they are in the fridge waiting to finish our sunday dinner to try it.

    Maye, from Venezuela

  • Thank you so much for this recipe! I made them for my birthday party and I was the star and not only cause it was my birthday!
    I made them using a gingerbread biscuit base, and it was delicious too!
    I will definitely be making them again! Thanks
    PS: I pinned you on Pinterest!

  • I’m in Germany and I baked it at the weekend, if you haven’t yet tried, YES you can use Philadelphia(or any other “Frischkäse”, they taste delicious! Guten Appetit!

  • MIchele Marie

    OK mine are in the oven as we speak!!! :)

  • Hillary

    Hi Annie!

    I love your site and especially love your cheesecakes!! My boyfriend’s birthday is coming up and he has requested a Chocolate Raspberry cheesecake. Naturally, I came to your site, but see that you do not have that kind of cheesecake posted.

    Do you think that I would be able to add unsweetened cocoa powder to this recipe? and perhaps put some type of raspberry puree in between the crust and batter? help?! thanks :)

  • Annie

    I think it would probably be better to look for a chocolate cheesecake recipe and go from there. Good luck!

  • Catherine

    These look so good. I had something similar once but with a blueberry swirl. I can’t wait to make these with my mom.

  • Beth

    Thanks, Annie. I made these and it was great to have your photos to look at.

  • Cheesecake is my favorite. If it comes in a small compact delightful form all the better :) Thank you for the great recipe.

  • Vanessa

    The are delicious with a little white chocolate ganache on top!

  • Victoria

    Hi Annie!!!

    I absolutely love cheesecake so when I saw this recipe, I knew I had to try it! I was surprised at how easy it was. The only thing I did differently was not straining out the raspberry seeds because I didn’t have anything to strain them with, but I didn’t notice them in the cheesecakes.

    The flavor is phenomenal and they are the perfect size for a quick little sweet treat. Also, as much as I love cheesecake, I always seem to have trouble making it. But these mini cheesecakes turned out perfectly for me!

    I plan to try the recipe again substituting other berries (strawberries, blueberries, and blackberries) for the raspberry. I’m also thinking about trying these with a chocolate swirl! Thanks again for the amazing recipe :)

  • Ran

    Thank you for your AMAZING recipes!

    Can I use petit beurre insted of the graham cracker? (with less suger)
    I’m Not sure I’ll find them here in Israel

    Thank you

  • Annie

    Ran, since I have only tried it with graham crackers, your guess is as good as mine. The only way to know is to try it and see. Good luck!

  • WOW i just loved the recipe and you site is amazing,the pictures,recipes
    Loved everything,i feel like making everything…
    I will make the cheesecakes soon…my husband will love it.



  • Shelby

    I’ve made these little wonders a handful of times now and everybody I bring them to LOVES them. Great recipe, one I’ve always got in my back pocket for parties :)

  • Melissa

    Hi Annie!! I use this recipe all the time to bake cheesecakes at home, but I’m at school now where I don’t have access to an electric mixer or a food processor. I figured I can mix by hand (although I might have a sore arm the next day!) but if I can’t find a food processor or blender, could I use raspberry jam/jelly? How could I go about doing that?? Thanks!!

  • Annie

    You could certainly try that. Good luck!

  • Julianne

    Hi, if I wanted to make this as a normal sized cheesecake, would all the ingredients and their amounts be the same?

  • Annie

    I’m not sure, I can only advise on them as individual cheesecakes since I haven’t made this as a full sized cake.

  • Julianne

    OK- Thank you for the quick response, I may try a full sized cake for Thanksgiving, if I do… I will let you know how it worked out.

  • Surabhi

    Thanks for this great recipe Annie. If I were to use a mini cupcake pan instead of a regular size muffin/cupcake pan, would this affect the baking time? I noticed it was 22 mins for your mini peanut butter cheesecake recipe, but wanted to confirm before I go an overdo it with these ones!

  • Annie

    I would guess the baking time would definitely be reduced but I’m not sure how much. You’ll just have to keep an eye on them.

  • Melissa

    jam worked perfectly! the color is rather purplish and not as pretty as the red when you use fresh raspberries but they still taste great!!

  • Hi Annie! I must say your food blog is the best that I’ve seen so far. May I ask, I thought of trying this recipe for Christmas but in a cake form. Since your FAQ section stated that regular cakes take about 30 mins to bake, won’t the cake turn brown on the top if I do so? Can I avoid this browning by freezing it instead of baking it? Because if the top turns brown the raspberry swirls wouldn’t show as clearly. How do I go about this? Thanks :)

  • Annie

    Hi Cheryl. I don’t think you’ll be able to avoid the top browning at least a little if you make a full-sized cheesecake that is properly cooked through. And freezing is definitely not equivalent to baking, so that’s not a great strategy. I’m sure you’ll still see the swirls on top, the contrast just won’t be as great.

  • Nicole

    Oh WoW! These look amazing! I’m having my 21st in a week and wanted to do some cheesecake cupcakes, these were the first I saw and I love them! Perfect look! They are do cute and pretty!

  • Jessica

    Quick question – I am thinking that I will give this recipe a try this weekend (it looks yummy). I have mini cupcake pans, do you think the minis will work for this or should I use regular sized muffin pans? Thank you!

  • Annie

    I think these would be difficult to make mini and wouldn’t look as nice (not enough room to swirl). I’d just go regular size.

  • Amanda

    What amount of sugar goes in each part??? Because you have three different sugar measurements. Is it 3 tbsp. sugar in the crust
    2 tbsp. in puree
    1 1/2 c. in cheesecake??

  • Kathyarmyspouse

    I want to try this receipe, it looks so perfect for Christmas time. I use “foil” cupcake liners and a paper liner (which you can use assorted colors) to make perfect for Holiday treats and gifts.

  • H Reed

    Annie, what amount of sugar do you use for each step? also, does this recipe call for mini cupcake things, or regular sized?

  • Sweettreats

    These are delicious!Thanks for sharing the recipe! However, I have one problem. I baked for 22 minutes, and they were fluffy when I took them out of the oven. But about 10 minutes later, some of the cheesecake surface deflated down and didnt have a pretty even shape like before. Is there something I can do?

  • Pam

    How do you do a water bath?

  • Anonymous

    That issue has been corrected now and the recipe should be clear. It was a formatting problem since switching to the new layout. Sorry for the confusion!

  • Anonymous

    That issue has been corrected now and the recipe should be clear. It was a formatting problem since switching to the new layout. Sorry for the confusion!

  • Lori Fredericks

    So I usually make a white chocolate raspberry swirl cheesecake (a philadelphia 3-step recipe – http://allrecipes.com/recipe/philadelphia-3-step-white-chocolate-raspberry-swirl-cheesecake/) — would it be easy to add some white chocolate into this one to make it taste relatively similar? I’d love to have it in a cupcake form!

  • Anonymous

    The only way to know is to try it and see. Good luck!

  • Doctorgrrl

    Delicious, thank you for sharing! We added mini chocolate chips to half the batch: super yummy.

  • Pachaircolor

    This is a real crowd pleaser love them, thanks for sharing

  • Tami

    A have a quick question. Your recipe calls for 2 pounds of cream cheese. 4 packages? (8 oz each) Just double-checking you didn’t mean 2 pkgs. Thanks for the recipe! I plan on making these today for company coming to watch the Rose Bowl game. Go Ducks!!

  • Anonymous

    Yes, it’s correct.

  • Lori Fredericks

    Just for the record, I did this and it turned out fabulously. I used a halfed recipe (this made way too many for me!) and put 3 of the Ghiradelli white chocolate squares into it – so if you were making a full batch, I’d add 6. :) Thank you!

  • Denissewoods

    looks so yummy!!

  • Ameybranson


  • Amanda

    I just made these and stuck a toothpick in them to see if they were done i cooked them for the full 22 minutes but the stuff was still on the toothpicks Since these are not regular cupcakes and are cheesecake cupcakes was there supposed to be stuff on them?

  • Anonymous

    I don’t really use the toothpick test for cheesecake.

  • Whit

    Yum. Will have to try. My mom does a similar recipe but we just use a nilla wafer cookie in the bottom. Tastes just as good.

  • TiffanyBlue

    Just made these and they turned out fantastic! Love your blog and great food ideas! Thanks Annie!

  • Red_rose_eg2002

    Those look so yummy. I guess I’ll make them for my next friends’ gathering, they look so elegant.

  • Awesome…

  • Have you made these with strawberries? Just wanna make sure it works just as well before I try them…

  • Anonymous

    No, I haven’t. The only way to know for sure is to try and see. Good luck!

  • Sarah

    Hi Annie!
    I was wondering if I could cut the calories and fat but replacing the cream cheese with fat free(or mascarpone), and the 1 1/2 cups sugar with splenda. I know this may sacrifice the taste a bit, but would it work, or is the fat content necessary?

  • Anonymous

    Yes, the fat content is necessary, and you will be sacrificing taste. Please see the FAQ page for more info on substitutions. Thanks.

  • Thecupcakefiles.blogspot.co

    Love this recipe!

  • Lynne @ 365 Days of Baking

    Annie, I made these yesterday and substituted blackberries for the raspberries and they were one of the best desserts I’ve eveer made!! So incredibly delicious!
    Thank you, thank you, thank you! I will definitely be back to try out some other recipes.

  • Lynne @ 365 Days of Baking

    Annie, I made these yesterday and substituted blackberries for the raspberries and they were one of the best desserts I’ve ever made!! So incredibly delicious!
    The post is up if you’d like to see.
    Thank you, thank you, thank you! I will definitely be back to try out some other recipes.

  • Duby Litvin

    this recipe looks amazing! just found it on Pinterest. Do you think i could make this in one large springform pan?

  • Anonymous

    I’m sure you could but would need to adjust the baking time. If you read through the other comments, I believe another reader has mentioned that they had success doing this. Enjoy!

  • Ktjean2000

    going to try this using smuckes seedless raspberry jam…save me a step :) hopefully it turns out good! thanks for the recipe

  • Rebeccajane Wilson

    My family really enjoyed these, thank you

  • SilverBullet

    These were wonderful! My kids loved them. We made strawberry, raspberry, and blackberry ones.

  • Made this with reeses peanut butter baking chips melted and swirled in some of them and also with a little choc syrup/ instant coffee mixed in to others. YUMMMYYYY!!!!

  • Becky

    Okay. These are simply A-MAZING!!! They were the winner, hands down, at a recent party I hosted. The texture is absolutely perfect and the flavor couldn’t possibly be better! And they are pretty on top of it! Wow! So now I just need to make a stash of them for my freezer so I can have them on hand all the time. Hope they thaw well ;)

  • Karensueflowers

    How about Blueberries? I want some with “Colt’s” colors if I can.

  • Klgarcia8

    Love this ..such a great new recipe! Thank you !

  • Jennifer

    Thank you so much!!! I love how you show step by step. Thank you. You are AMAZING!!!


  • I used this recipe last night and the cupcakes are delicious! Thanks so much for this super easy-to-follow recipe!

  • Yea, I tried the toothpick test as well and realized it wasn’t really effective. After 22 mins, the toothpick won’t come out clean because the cheesecake doesn’t really set completely until it’s cool.
    The 22 mins @ 325 was perfect tho. I tried one of the cupcakes I made from last night and it was deeeelish.

  • TheresaBrouwer

    These look amazing. I bet they would work with strawberry too? I think I’m going to try these! LOVE CHEESECAKE!

  • golfbum

    awesome recipe. however I did not have rasberries on hand so I separated the batter and mixed half with red food coloring and did basically the same. The dobs where pink rather then red but still good for Valentines day for my wonderful ladies at Avalon

  • Kay Nyman

    Just made these tonight with strawberry. Thanks so much for an easy to follow recipe like this – love your stuff! Mine did sink just a bit as they cooled so next time I will try the water bath. Taste great though, thanks again!

  • Shelley Ring

    Hi Annie! Thanks for this delish recipe. Love the easy instructions! I made it today and found out that the water bath is indeed necessary for high altitude baking. :/ My first batch (without the water) came out and immediately cracked and sank. But the second batch (put the cupcake tin in a cookie sheet about half full of water) looks fantastic! Can’t wait to stuff one in my hubby’s mouth for Valentine’s day ;). Thanks again!

  • Saskiavalentine

    would i do the same baking time for mini cupcake size? THANK YOU! Looking forward to trying these :)

  • Anonymous

    I would think the time would be reduced but I have not made a mini version.

  • Joelle

    My cheesecakes sank once they cooled. Is there any way to prevent that from happening?

  • Anonymous

    The water bath as discussed in the post might help.

  • Themusialclam

    so this is just using regular sized cupcake tins and liners??

  • Anonymous


  • Alysha Smethurst

    I am domestically challenged but still managed to successfully pull these off this weekend! I will be making them again & have to say thank you for easy to follow directions =-)

  • Alyse

    I am making these for a baby shower on Saturday and wanted to try to make them ahead of time. Do they last if you make them a couple of days before you are going to be serving them? If so how many days do they last and should you refrigerate or freeze them?

  • annieseats

    Please see the FAQ page regarding food storage questions. Thanks, and enjoy!

  • Veronica Cahill

    I’m new to the water bath technique and wondered if it takes a longer time to bake them with a water bath, because that’s what happened with mine~ Over all they were GREAT mini cheesecakes! =D

  • Tracy

    i just pulled mine out of the oven! they look great! i can’t wait to try one!

    p.s. i used chocolate graham crackers instead of plain!

  • I made this with chocolate sauce and posted it on my blog. We LOVED it! :)

  • Mboelleke

    These look great, can’t wait to make them…

  • Debbie

    I made these last month for work for the months Birthdays. They were so good, a guy that has a Birthday this month asked if I could make them this month but maybe make half of them with raspberries and half of them with strawberries. I’m in the process of attempting that right now. I’m sure they will be just as yummy:).

  • Kitty

    These are really cute and look so yummy. I plan on making these. These would a awesome addiction to a 4th of July to add some blueberries in with that swirl so it would be red white and blue. Just use less so the red and blue show up better, can wait to try them.

  • Laniestrada

    I love this! Ima use this recipe . hope you don’t mind ;)

  • Emmelyn

    I did mini cupcakes, and I just watched them in the oven – I can’t remember the exact time, but the baking time was severely reduced!

  • Emmelyn

    I’ve now made these twice, and they were AMAZING! Both times, I made mini in addition to standard sized. Perfectly sized for those who didn’t want a full sized. I also froze the extras (in tupperware), and then just thawed them for a snack for surprise guests!

  • Lauren Ochoa

    I made these for a dinner party at my new house (yay!). I only have one muffin pan so I made one batch of cupcakes and one regular 8 inch cake. I used blackberries instead of raspberries and oh boy, they were soooo good! We enjoyed them so much and we still have the cake in the fridge for tomorrow. I would like to say that I’m going to freeze the cake for another special occasion but I know we are totally having this tomorrow after dinner (if I can keep my mits off it that long:-)!

  • Lamosca_77

    Love these !!!

  • Mandycurrie

    I made these yesterday and they were a huge hit! Yummmm!

  • Hayn0028

    How long did you bake the minis for?

  • kkcont86

    just made these last night, not sure what i did wrong but they just did not turn out! They never set, even when I upped the time in the oven. hmmm…And they tasted a little off, but that was probably because of the consistency.

  • Sar


  • Mai

    I made these yesterday, and decided to make half of them with raspberry and the other half with blackberry. These came out AMAZING! They are just delicious! Thank you for the recipe.

  • Joyce

    I want to make these. They look so good.

  • Msliss96

    I just wanted to say that I have now tried two of your recipes and I have been amazed at how wonderful they have turned out. I did alter them some, but in the end, success!! Its been a long time since I’ve been able to really bake, which is what I love to do. But being a single mom and full time student, it’s been hard for me to find the time. However, after finding your beautiful pictures on pinterest and then coming to your site, I decided to just go for it. So thank you for inspiring me to do something that I love. And better yet, my son loves to help me out too. Win-win!!

  • Maria

    Can’t wait to make this.

  • Laurasatx61

    Hi Rachel Lauren Pigue…. I just made this with the strawberries and it comes out just as delicious…

  • Smorrice

    Making these tomorrow night! I’m a teacher and everything I make from your website is a hit, especially with the office staff :) Wins me bonus points with our secretaries! Making these gluten free by using gluten free graham cracker! Sure these will be a hit for our pre-spring break lunch :)

  • Samantha Marsden13

    My husband and I made these last night, and they are awesome!!! We didn’t have a sieve strainer to get the raspberry seeds out, but most of them didn’t really sink and the ones that did were just a little bit.

  • Cindasmommy

    I made these with lemon extract instead of vanilla for a summer flavor. I’m gonna try my hand at a chocolate raspberry as well. Hopefully they turn out as good as the lemon ones.

  • Just made these today and they are yummy.. however they are a bit sweet.. I recommend less sugar. I used less in the crust and the raspberry sauce and next time I believe I will use less in the cheesecakes filling also!! :) love how easy they were! ! I didn’t use a water bath and they turned out great!!

  • These were yummy and easy!! I didn’t use a water bath and they set fine.. this recipe is heavy on the sugar though… and I even used less than it called for in the crust and topping.. next time I shall also use less in the filling!! :)

  • USCgirl! <3

    I added Nestle Mini Morsels to the batter for a little chocolate twist! I also used raspberry preserves instead of making my own raspberry puree. They were delicious!!!

  • Uhdeortho

    Beautiful! Cannot. Wait to try them! THANKS FOR SHARING! =)

  • Tanis

    beautiful! perfect to take a dinner in which everyone of us loves cheesecake, but are watching our waistlines :)

  • Mcruz1

    i made these for an Easter party and they were a hit! thanks for sharing it with us for all to enjoy!

  • Guest

    I made this over the weekend for Easter and it was delicious! My family loved it! Just one question – if you make a regular size cheesecake, is this too much batter? Or how would you alter the recipe?

  • annieseats

    I haven’t tried it so you’ll have to experiment. Glad you enjoyed them!

  • Drbasden

    Are these mini muffins or regular size muffin pan? I can not tell ….

  • annieseats


  • Ashleyscali

    Made a batch of these wonderful cheesecake cupcakes for Easter and my whole family was in love!! All were asking for the recipe!!

  • Sarah

    I tried this recipe and it turned out GREAT! Although the second time around, I left the crust in for 8 minutes, and I also used chocolate graham crackers for a chocolate crust! Great recipe

  • annaelise

    I made these yesterday for a party and they turned out amazing- used strawberries instead of raspberries, and made them miniature size, so they were more like bites. They were gone soooo quickly! Thanks for sharing.

  • Debbie

    This is the 3rd time I have made them. I’ve done just raspberry twice and half raspberry and half strawberry once. I make desserts for Birthdays at work once a month. They have been requested each month since I started. Yummy.

  • AotearoazFinestLady

    Recipe, very simple. Illustrations, very simple. Tasting as good as they look..MAGNIFICENT. You’l definately hear “who made the cheesecakes?” Thats some good stuff! Godbless you for sharing your talents with us.

  • Jensas74

    Hi Annie, I was just wondering did you use a normal size cupcake pan for these or is it a mini pan? Thanks! BTW I’ve tried a couple of your cupcakes recipes and they’ve been a hit! Thank you so much for sharing :)

  • annieseats

    Unless otherwise indicated, you can always assume standard size. Enjoy!

  • Jpinsent

    made the raspberry cheese cake cupcakes tonight and it was absolutely amazing

  • i made these a few days ago for the first time for the neighborhood butcher as a welcome-back gift. of course, i kept some cupcakes for hubby and me :-) woohoo, they are really scrumptious! i’m going to try your other recipes! thanks, annie! (btw, my name is annie too :-))


  • Leian

    I have Black Raspberry jam on hand has anyone tried this yet?

  • kelly schweiger

    making these for church this weekend! thanks

  • Mcja1

    these are great – I skipped the sugar in the base ( I don’t like too sweet bases) and did 4 drops of puree, then dragged a skewer in a circle through a of the drops to make love hearts :)

  • Ange

    Havent made them They look delicious!!!

  • Amina


    In England we don’t have graham crackers can i use digestive biscuits instead that’s what we normally would use for a cheesecake in general!

  • Cindy Rose

    Mine fell. They have sunken in, They taste fantastic. It’s for my daughters college graduation si I want them to look as great as they taste!

  • Carol Bilinski

    I would use vanilla wafers for the base!

  • Jenna G.

    I had to write and thank you! This recipe, as well as the one for chocolate peanut butter cheesecakes, was well explained, easy to do, and the finished product was the right consistency and out of this world delicious!
    I had promised a girlfriend I would make cheesecake cupcakes for her daughter’s wedding, I didn’t anticipate any problems, since I have made many full size cheesecakes in the past, but I quickly discovered my old more complicated recipes did not transfer well to cupcake size, even after adjusting cooking times. I was beside myself, not knowing what to do. Nobody wants to be the person, disappointing the mother of the bride a few days before the wedding…Yikes… In desperation I found your website and you saved both my day and my friendship! I can not wait to try more of your recipes. Thank you, Thank you, Thank you!

  • Hjh90

    I completly skipped the raspberry puree all together, and set out fresh strawberries and raspberries and chocolate and caramel. They were a HUGE hit at my bridal shower!! <3 it

  • Marisa Fernandez63

    We did this in my culinary class & everyone loved it!!!!
    There so YUMMY!

  • Ang

    I made it, but instead used strawberries! It was an amazing dessert!

  • Dbristow

    oh so good.

  • lewintx

    the recipe looks fabulous. a “print friendly” link that still uses 4 pages to print is not so print friendly, though.

  • Nlacherza

    made these today for my birthday (i don’t eat cake) and they were amazing! everyone could not get enough of them. since raspberries were so expensive, i just got the preserves, and i actually varied it up and did some raspberry, some strawberry, some plain, and some peach… i always mixed up the graham cracker crust and did some plain and some chocolate… delicious! a recipe i will be re-using and passing around!

  • annieseats

    You can customize the print version to remove text, photos, etc.

  • I took these to a Memorial Day bbq last night and everyone just LOVED them! Thanks so much :)

  • Gal Israel

    Sunk. Burnt. Soggy. My first attempt at making cupcakes and cheesecake and I guessed on all measurements as didn’t understand american system. Oh well. Will try again tomorrow.

  • anabell

    Use an online conversion tool to convert measurments to your system!

  • Jackie

    Im making these for the third time by popular request, they are a hit at parties! Im using strawberries this time, so Im excited about the change!

  • Alisha

    I made these tonight for the second time, and they turned out perfectly again! I am so happy with this recipe. Some things I did differently than the recipe: I used frozen strawberries (thawed in the microwave) and did not bother removing the seeds. That works just fine and eliminates a step. Both times I made this, I only got 24 cupcakes from the recipe. I could probably stretch the cheesecake filling to get 32, and could definitely get the strawberry puree to make 32, but the graham cracker crust only gets you 24 if you use the amount shown. If you want to get 32, make about 2 cups of crumbs. Hope this review helps someone! Like I said, these are WONDERFUL!

  • omg!!! they looks so beautiful!!!

  • Realtech

    I am confused. Are these mini are regular cupcakes?

  • annieseats


  • Stephannie Lynne

    Hey Annie,
    Just wanted to say, I made two batches of these, 1 for my dad for father’s day, and one for a coworker friend of my mother’s who’s recently been released from hospital and everyone’s been helping his family out by making them dinner, so I sent some of these to him as well. They were a HUGE hit! I’ve never made cheesecake of any kind before, I always assumed it was really hard! But this was easy to follow and it tastes GREAT!! Thank you so much for sharing your recipe to make father’s day a little extra special for people I know! <3

  • Des_cmas

    They are amazing! Made them tonight, and they were super easy and taste fabulous. Will definatly be making them again.

  • Kesha

    i made more of the crust. and probably had a little more then 2lbs of cream cheese but i used the whipped cream cheese instead of the reg. and this made 41 cupcakes. waiting for them to cool in the fridge. :)

  • Sylvia

    I made these in ice-cream cups to take to work for our pot-luck lunch. They transported well, and everyone loved them.

  • jade xx

    sounds and looks yummy i’m making them tomoz in my cooking class i’m hoping it will turn out fine. it seems pretty easy i’m sure i’ll b able 2 do it. Thanks :)

  • Mari

    I’m making these as I type. I like that the recipe was really easy and they look good. I hope they taste as good as everyone is saying. Thanks for sharing!

  • Suzgrrl

    Water baths are usually only necessary for larger cheesecakes anyway, because they have a larger surface area. But I usually just fill a pie plate with water and place it on the bottom rack of the oven while it preheats and thruout the baking process whenever I bake cheesecakes or custard; it helps keep the humidity level up.

  • L.Campos

    I made these but they sank in the middle when i cooled them… what can i do to prevent it doing so next time?

  • annieseats

    You can try a water bath and see if that helps. These usually sink a little for me too.

  • Puglove

    These were yummy! I under baked them slightly, until the only jiggled in the middle, about 20 minutes. They did sink slightly, but in my experience with cheesecake, this normally happens with a rushed cooling process, so I’ll try to be patient next time! Very creamy and tasty, perfect portions! Thanks for the recipe!

  • Ayoe

    I have seen cheesecake recipes using sour cream or heavy cream, do you know what difference they make? I’ll be trying out your recipe this weekend by the way the look really wow =)

  • annieseats

    I’m not exactly sure, every recipe is a little different.

  • Brianna

    I made these yesterday and they were delicious! I made some raspberry and some blueberry. Unfortunately, they sank, so they weren’t very pretty, but their taste made up for it! I can’t wait to experiment with more flavors and I’ll have to try a water bath next time!

  • kristin

    I will second this! Use more graham crackers to make 32! I used strawberries on some, blueberries on some, and nutella in others.

  • Miraje_85

    I made these yesterday evening for my husband and as a test for an upcoming charity event. I am not much of a baker, in fact the only other thing I know how to make is banana bread. The only thing I have altered is the sugar amount. I have used only 1 cup of sugar. They sank a little, but were still very tasty. It is impossible to stop after just one. I ate six (yes, six) in a row. Even my husband (who is very critical) said that these were the best cheesecakes he has ever tasted. I think they should be called “Can’t leave them alone cheesecake cupcakes” :). I am looking forward (with confidence) to the charity event. I am sure that these delicious cupcakes will be a hit. Thank you very much for the recipe.

  • lesa

    Can they be made ahead of time and if so what would be the best way to store and server.

  • annieseats

    Please see the FAQ page. Thanks.

  • Clara

    Annie, my oven’s lowest temperature is 350º F!
    Do you think I can still try this?
    Thanks : )

  • annieseats

    You can certainly try it but the results may vary. Good luck!

  • annieseats

    I don’t think I would change the temperature, probably just the time.

  • Tutti_frutti30

    These were so easy to make the instructions were great! Thanks heaps from Australia for a recipe that isn’t so common! Yummm :-)

  • Brankicapanic287

    I just made these and they are AMAZING!!!!! So yummy and easy to make. Thanks for the recipe :)

  • Hiedi

    I made these yesterday for a party…it was a smash!
    I have Celiac Disease and am always looking for recipes that I can work with to make gluten-free… I used gluten-free graham crumbs and they were great! And I also used the mini cupcake pan instead of the regular. The only thing different was measurements to make the cakes. It made close to 100! I used 1/2 tsp of the graham mix for each cake and then 1 Tbsp of the cheese! The cooking time was the same.
    I also made a variety of flavors. I purreed some strawberries for the swirl…and made some plain…and also made some plain and then put 3 fresh blueberries on top! All three flavors went over great!
    Thank you so much for sharing your recipe! I absolutely loved it and will definately use it again!

  • Ivonnealarsen

    Wonderful recipe! Thank you so much for sharing this recipe, is delicious. I baked them for 22 minutes at 325″ F. I didn’t have any of them sinking in the middle. Good luck!

  • Kim

    I never made homemade cheesecake before – directions always sounded so overwhelming – This was sooo easy and oh my goodness they were delish!!!! I wanted to take some to a church potluck, but my husband said “NO” very emphatically HAHA :) Will make this more often – Thanks for the easy delicious recipe!!!!

  • Faith

    All I have to say is oh my goodness this is amazing!!!! And super easy!!!! :-) I made these tonight as a test for a bake sale fundraiser and I’m defiantly going to use this! They are
    Delicious! I picked my own blackberries and strawberries from my
    Garden and substituted them for the raspberry ;-) thanks for posting this!!!!

  • Tazbarsukoff

    I am so going to make these this weekend. Can’t wait

  • Laur Schoen

    What is the consistency on top like? Would it work to add decorative fruit on top? Just trying to decide, planning to make this next week for a shower…let me know if anyone has experience, thanks!

  • Laur Schoen

    Oh also, has anyone used vanilla wafers as a base instead?

  • annieseats

    It’s just like any cheesecake, though if you added fruit on top, it would cover up the pretty swirl.

  • R Sanchez

    Annie, I want to try these but was wondering if they could be made in a jumbo muffin tin and if so what would the cooking time be? I have never made cheesecake before and these are for my moms b- day so I want them to turn out great. Please help?

  • annieseats

    I doubt these would do well in a jumbo muffin tin. Standard size would be best. If you do use a jumbo tin, I’m not sure what the baking time would be. Good luck.

  • Perri

    made these today with blueberries instead of rasberries and they were AMAZING!!!!!! thank you for the recipe!!!

  • Moebones

    GRRREAT recipe………just way more cheesecake filling then i thought……lol Could have made a whole other tray!!! BUT DEEELICIOUS for sure!!!

  • Cathybush

    I make these with vanilla wafers as the crust…so easy and delicious!:)

  • Kellyzwieg

    Has anyone every tried to freeze these? I want to make them, but 32 is too many, I would eat all of them.

  • Isaacmuzic

    Making this as a thank you gift for a people attending my first show in NYC… can not wait to try these I might have to make a small batch for the house to try them out first! Looks Awesome!!!!!!!!!

  • zee

    I’m making these this afternoon! My cheesecakes are in the cooling process right now…I can’t wait to taste them! Instead of raspberries I used strawberries for the swirl, but you’re definetly right, they look beautiful coming out of the oven!

  • Jen

    Yes I did and they came out lovely

  • Alice

    Does the graham cracker crust get stuck to the liners?

  • annieseats


  • SarahLights

    Can you suggest a frosting with these at all?

  • annieseats

    These aren’t meant to be frosted.

  • Anna V

    Probably a silly question, but is this eaten as a normal cupcake? I mean, when you take out the cupcake liner, does this cheesecake/cupcake fall apart, or does it remain one piece?
    A great recipe BTW, I’m planning on making it tomorrow!

  • annieseats

    It’s eaten like a normal cupcake. Enjoy!

  • Annie

    I definitely want to make this! I will probably be using seedless raspberry preserves instead of making the raspberry swirl with fresh raspberries since they aren’t in season anymore and its easier.

  • Being Inspired

    Just made these (and blogged about them – http://www.beinginspired-blog.blogspot.ie/2012/09/day-28-raspberry-swirl-cheesecake.html#) and they really were as amazing as everyone here has said! I used Digestive biscuits as we don’t have Graham crackers here in Ireland, seemed to work out fine! Thanks so much for the recipe!

  • I can’t wait to try these! They look awesome!

  • Tammy

    There may have been too much air whipped into filling. I recommend medium speed just until creamy, but thoroughly combined. Hope this helps

  • Jessica

    Has anyone tried freezing these? I want to bring these to a party, but would need to make them ahead of time due to scheduling constraints, so I am trying to come up with a plan. Thanks!

  • Athena

    Do you know if these freeze well? My daughter has food allegies so I have been looking for something that she can pull out of the freezer when she wants a sweet treat.

  • annieseats

    I haven’t tried that but it should be fine. Enjoy!

  • Jessica

    I have these in the oven right now. It’s my husband’s birthday and cheesecake is one of his favorite things. Since it is just for the two of us I divided the recipe by 4 and made 6 (since I had a pan with 6 slots) Can’t wait to try them tonight!

  • Jennifer

    Recipe was awesome! The only thing was I have a gas oven and the 22 minutes at 325 was not enough cooking time or temp. Had to do 350 for 30 minutes to get them fully cooked. Also, I doubled the recipe and had WAY too much cheesecake filling left over. Not that I’m complaining, but I had enough to make two extra full cheesecakes with it. Thanks for the recipe! :)

  • I’ve been making these for years. They have always been a big hit. I use nilla wafers for the crust. I also make chocolate w/an oreo as the crust. there are so many combinations. the possibilities are endless.

  • Cheesecakes always deflate as they cool. It’s normal.

  • I always separate the eggs whenever I make cheesecake, whipping the egg whites before folding into the rest of the filling ingredients.

    And don’t worry that the cheesecake deflates a bit after baking and then cooling. It’s normal. Mine always puff up in the oven, but settle down as they cool. My cheesecakes are always fluffy when eaten!

    I’ve never made these little cupcake size cheesecakes. For my full size ones, I turn the oven off and let the cheesecake cool down in the oven. Has anyone tried baking these for a shorter time, yet cooling in the oven? Maybe cracking the oven door a bit? Just a thought.

  • Corina Gardiner

    Just made them for a christmas party we are having tomorrow. They are delicious. i added an extra tbsp of vanilla extract. i also only used 3 eggs.

  • Sherry Kotarski

    I found this recipe via Pinterest. I really want to make them for a Christmas party next week. I’ve read through most of the comments and saw lots of suggestioms for crust substitutions, but I didnt see anyone mention making them crustless. Do you think they would stick to the cupcake papers if I made them without a crust?

  • annieseats

    I’m not sure. I think they probably would, but I haven’t tried them that way.

  • I just made these, but for some reason they went all the way down in the center, so they dont look as pretty as in here :( I dont know what I might have done wrong

  • made these, but without the raspberry swirl, and they were perfect! and really easy!

  • Katherine

    I plan to make these for Christmas Eve! They will look so festive. I’ve made them before but halved the recipe & they still turned out amazing. I didn’t have a pan big enough for a water bath too, but they turned out just fine. I drizzled on a little bit of white chocolate & it added a nice touch! Thank you for such a wonderful recipe!

  • Estelle

    These are beautiful! I can’t wait to make them!

  • Carley

    These are to die for! I made 24 cupcakes and then with what was left (I had to make more crust) I made a cheesecake in a 9 inch pie pan. The bake time was about 30 minutes (I think); I went on the look and feel for the most part. So so yummy!!

  • I live in Italy and made these for a pizza making party tonight and i received a standing O for these! Wow! Terrific! Thanks for the step by step instructions!

  • Guest

    These are amazing! I made an extra half a batch of the crust (as per the comments) and that was enough of everything for 100 mini cupcakes (1 teaspoon of crust and 10 ml (I used an old antibiotic syringe) of the filling). My swirls are not as beautiful, but that is something I have to work on. I beat the cream cheese on high, and on low for a very short time when adding the eggs. I didn’t use a water bath, and I had no cracking or holes. Thank you so much for the amazing recipe!

  • I’m going to try making mini ones as well, did you cook yours for the full 22mins?

  • Kate

    I’d love to make these for Mother’s Day, but I’m wondering what type of sugar you used in the filling? Would granulated and caster sugar be too gritty or does that change as the cheesecakes bake? Do you think using icing sugar (powdered, excuse my British-ness) would affect the outcome at all?

    Thanks Annie :)


  • Bea

    I made these yesterday and everybody in my family loved them. We don’t have graham crackers in spain so I used “Yayitas” instead and they still came out great. Thank you so much for sharing!

  • annieseats

    It is granulated/caster sugar. Not gritty at all. Enjoy!

  • Precia Miljour

    In the oven now I made maple ones to Nd raspberry ones :) thanks

  • Sophie

    I’ve frozen them, and they are still as DELICIOUS !

  • Mischa

    I thought it was kind of disappointing when they collapsed. I liked them much more when they were ‘puffed’. Nevertheless, they taste like heaven! I am really satisfied. But I took strawberries instead of raspberries. Still awesome. Thank you!

  • Hana Pham

    Could you substitute the raspberry with like jam ?

  • annieseats

    You could, but it will taste better with the fresh or frozen fruit mixture.

  • Bella

    Hi Annie,
    I love your blog! I’ve been reading it for a couple of years already .
    I’m planning a big party that I’m doing all the cooking for and hoping to do as much as I can in advance. Do you think these will freeze well? and if so, how should I freeze and defrost them? Thank you!

  • annieseats

    I think these would freeze just fine, and I would thaw in the fridge. Enjoy!

  • sue patel

    Made these for the holidays and they were great. Gonna make them for my sons school tomorrow

  • Carly

    I mixed some cocoa in with the crust and substituted the raspberry puree for strawberry; it turned out really well. Very pleased. :)

  • mason crane

    Hi, it might just be me but the directions say 2 pounds of cream cheese….is that supposed to be 2 packages? Just wanting to make sure before I make them…

  • annieseats

    It’s 2 lbs.

  • Sarah Kiniment

    can you refrigerate the filling after it is mixed and still use it later to make the cupcakes?

  • annieseats

    I haven’t tried that so I’m not sure. You’ll have to experiment. Good luck!

  • Louise Perrin

    what size of pans are you using? regular, small or mini to get 32 cupcakes

  • annieseats

    Standard size.

  • Louise Perrin

    Thanks for the info!

  • silvia

    hello thank you for this post, it looks yummy! Just a question, do you know if I can decorate this kind of cupcakes with fondant? thanks.

  • annieseats

    You could theoretically, but I wouldn’t recommend it.

  • silvia

    ok thanks!! I will try this and look for another recepie that can combine well with fondant. Thanks.

  • Ruby Hood

    It is 16 ounces to most packages of Cream Cheese and it is 16 ounces to a pound…so 2 lbs would be 2 packages of cream cheese!

  • annieseats

    No, standard cream cheese packages are 8 oz. So 2 lbs would be 4 packages.

  • NMA

    Can you bake these as mini cheesecakes, in a mini cupcake pan? If so, how much time would you bake this for? And I’d only like 1 batch of mini-cheesecakes, so would you suggest dividing the recipe in 1/2 or 1/4?

  • annieseats

    I would assume you could make them as mini cheesecakes but I haven’t tried so you will have to experiment and make alterations as you see fit. Good luck!

  • NMA

    Thanks, Annie. They were a HUGE hit. Loved it. Thinking of making them again for a baby shower – Do you recommend using blueberries as a swirl choice instead of the raspberry?

  • annieseats
  • Thank you so much for sharing this looks divine and would be great for parties.

  • M.D.

    Thank you for this nice recipe. Could I also use blackberries or a berry mix instead of raspberries ??

  • annieseats

    Sure. Enjoy!

  • Kelly Ronaldson

    This looks amazing but not sure what a “cup” is? Do you have the weight equivalent ie how many grams of sugar? Thanks, look forward to trying these :-)

  • annieseats

    Please see the FAQ page. Thanks!

  • Kellie

    Annie, these are gorgeous! I’m thinking a out making these for our annual Halloween party. Could I make them 2 days in advance?

  • annieseats

    Sure, enjoy!

  • Deanna

    Hi! Just wondering how long you baked your mini cheesecakes for. I’m making about 100 for a social :)

  • Deanna

    How long did you bake the mini cupcakes for?

  • J P

    How are these different than Martha Stewarts? I’m trying to decide which one to make.

  • annieseats

    They are the same (see Source listed at the bottom of the post).

  • Amy Mitchell

    I just made them as mini cheesecakes and they were perfect! I did 3:30 for the crust and 10 minutes for the cheesecakes. 1 tsp of the graham cracker and 2 tsp of the cheesecake. They were a huge hit!

  • Tiffanni

    This will be my first time making cheesecake and I’ve looked at a couple of recipes, do you recommend using lemon zest in this?

  • annieseats

    They are great without but you can add it if you like.

  • Angie

    I don’t have fresh berries could I substitute Polaner all fruit raspberry seedless? If so how many ounces would I use?

  • Amy

    Oh, how cute are these! :) I m wondering tho, Annie… I’d love to make these for my son’s birthday next weekend but I have a 2 week old & I’d love to make them in advance. If I froze them, would they have the same consistency after thawing them in the fridge?

  • annieseats

    I haven’t frozen these specifically, but cheesecake generally freezes well so I think they would be fine. Enjoy!

  • Carla

    I only had a bag of mixed berries. I thawed them and just picked out the blueberries but kept the strawberries and raspberries. It was a great combo!

  • Rachel Nicholson

    Just pulled my last tray out of the oven! These are AMAZING! Only tweak I made was using chocolate grahams and a little unsweetened cocoa powder for the crust. I will definitely be making these again!

  • anjali

    Really good. Thanks

  • Amy

    I froze those & put them in the fridge over night to thaw and they were ready for the party at 3pm. People raved about them. They were delicious!!!!!! I’d like to use the same recipe for a full size cheesecake :) it’s that good! Could you give me tips on baking time? Pls? Thx in advance!

  • annieseats

    I haven’t done that so you’ll have to experiment. Good luck!

  • Wendy Benoit

    I just made these for bookclub today. I think the 22 minutes was too long for me, there were cracks in the cupcakes when I took them out, so I suggest to start watching at around 18 min or so. Also, I overmixed the batter, I think, because they rose a lot and then they deflated once I took them out of the oven. I read somewhere that the sudden change in temperature may contribute to this so try and turn the oven off and leave them inside for a little bit before taking them out. Thank you so much for the recipe, the taste is not compromised and I’m confident everyone will love them :-)

  • brooke mitchell

    Is there anything you could use instead of egg? As I’m allergic to egg but I am very keen to try this!

  • annieseats

    Please see the FAQ page regarding substitutions. Thanks!

  • Patti Yates

    Annie, I made these yesterday and I love how easy they were, the hardest part straining the rasberries, ha! However, when I turned them half way thru, according to the directions, they were very jiggly. At 22 minutes they still weren’t done, no biggie, left them in longer, quite a bit longer actually, but when I took them out the had fallen…some of them, about 1/2…and were pretty ugly…like they didn’t have enough filling. They were delicious though, just ugly…one more thing, I only saw to back the crust at 325. I didn’t see anywhere to change that temp to bake the actually cupcake…did I miss it? Maybe that was why they fell? Definitely want to try these again…thanks and blessings!

  • annieseats

    Hi Patti, I don’t think it’s anything you did wrong. I have made them many times and sometimes they fall like that for me too. I’m not sure why it happens. Sometimes I put a pan of water on the lower oven rack to simulate a water bath but I’m not sure if it actually helps. I’m glad they still tasted good!

  • Aime DeWitt

    Hi Patti! I know this is an older post, but I wanted to tell you I had the same problem first time I made these. And then I went in search of what causes it. If you get to much air in your cheesecake when you mix, they fall. I really didn’t feel like I had over mixed, but the next time I made them I was extra careful NOT to over mix. I hardly mixed at all. Not a single one fell. I’ve never had this problem since. Hope this helps.


  • Shelly

    Hi Annie, these are delicious! I actually made this recipe off of the Martha Stewart blog where she makes two hearts with the raspberry sauce. My “hearts” looked more like vampire fangs, then I saw your posting. So much prettier with the raspberry swirl. Also, thank you for mentioning that they relax after they cool so everyone knows not to panic, like I did with my first attempt. This treat is a keeper, thanks to you!

  • Kellie

    Hi Annie! Long time follower and lover of you and your blog. I’ve made these for parties before and they were a big hit. I was wondering if you have any experience with freezing these and slowly thawing in the fridge? I need to make them Wednesday and won’t serve until Saturday. Thanks!!


  • annieseats

    I have frozen these successfully in the past. In my experience, most cheesecake freezes well. Enjoy!

  • Jocelyn Chapman

    LOVE this recipe, made it many times with different flavors than raspberry (other berries, caramel, coffee, mint, chocolate, et al).