Made from fresh raspberries and cream cheese, these raspberry cheesecake cupcakes are so easy to whip up and taste just like mini cheesecakes. And since they’re served in an individual size, they’re perfect for serving at summer parties.
Adapted from Martha Stewart’s Raspberry Marble Cheesecake Cupcakes, this raspberry swirl cheesecake cupcakes recipe is a total dream.
It’s made from cheesecake, layered with raspberry sauce and has a super easy-to-make crust, with a gluten-free option.
I always include them in my 4th of July cookout menu. (Cupcakes are so much easier to serve than a full cheesecake!)
But they would also be perfect for a wedding or baby shower. Or any party where a little fruity cheesecake would be appreciated.
This recipe makes 24 cupcakes but if you’re in need of a larger batch, you can easily increase the measurements to yield more cupcakes.
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These are the ingredients you will need for your raspberry cheesecake cupcakes.
- Vanilla wafers – 24 wafers to be used for the crust. For a gluten-free version, simply use gluten-free vanilla wafers.
- Sugar – you will need sugar for both the syrup and the cheesecake filling (a total of about 1¾ cups).
- Raspberries – 6 ounces of fresh raspberries. I think fresh tastes better, but frozen ones would work, too (just thaw them first).
- Cream cheese – 4 8-ounce packages (or 2 pounds).
- Vanilla – pure vanilla extract is best.
- Eggs – you will need 4 eggs at room temperature.
How to make raspberry swirl cheesecake cupcakes
First, pull the cream cheese and eggs out of the refrigerator a couple of hours ahead of time. The cream cheese is much easier to work with if it softened.
Preheat the oven to 325ºF .
Line the muffin tins with cupcake liners.
Make the crust
Then, place one vanilla wafer in each cupcake liner. This is the fast and easy way to make the crust!
If you prefer, you can make a traditional graham cracker crust instead (although I’m not sure why you’d want to go through the extra work!)
To do this:
- Mix 1½ cups graham crackers, three tablespoons of melted butter, and three tablespoons of sugar in a bowl.
- Press one tablespoon of the mixture into the bottom of each cupcake liner
- Bake for 5 minutes at 325ºF.
Make the syrup
In a blender or food processor, blend the raspberries until smooth.
Place a sieve over a large bowl.
Then, pour the puree into the sieve.
Press down on the raspberry mixture with a wooden spoon or spatula so that the juice flows through into the bowl.
Discard the solids.
Stir 2 Tablespoons sugar into the raspberry juice. Set aside.
Make the Cheesecake Filling
In a mixer, beat the cream cheese on medium-high speed until light and fluffy.
Turn the mixer down to low.
Slowly mix in 1½ cups sugar, 1 teaspoon vanilla, and a pinch of salt. Beat until combined.
One at a time, add the eggs. Beat just until combined after each addition.
Put the cupcakes together
Spoon the cream cheese mixture onto the vanilla wafers.
Add dots of raspberry syrup to the top of each cheesecake cupcake.
Use a toothpick or skewer to create a swirl in the cream cheese filling.
Place the muffin tin in a roasting pan.
Pour hot water into the roasting pan around the muffin tin.
Finally, bake in the preheated oven for about 22 minutes or until cheesecake is set.
If you only have one oven, only bake one tin of cupcakes at a time. Otherwise, they will cook unevenly.
Carefully, remove the muffin tin from the water bath and allow it to cool completely.
Once the muffin tin is cool, cover and chill in the refrigerator for at least 4 hours or until ready to serve.
Serve these delicious cheesecakes with fresh raspberries on top or drizzle with more raspberry syrup. So delightful!
How to make this recipe gluten free
The only part of this recipe that isn’t naturally gluten-free is the vanilla wafer that I use for the crust.
Fortunately, there’s an easy solution for that.
Buy gluten-free vanilla wafers! You can find them at Walmart*.
Avoid overmixing the cheesecake filling! If the eggs are overmixed, then they allow the cream cheese to bind.
Baking the cheesecakes in the water bath keeps enough moisture circulating that it prevents the tops from cracking.
The cheesecake cupcakes can be stored in an airtight container in the refrigerator for up to five days.
More dessert recipes you’ll enjoy
- Oreo Cheesecake Cupcakes
- Cherry Cheesecake Cupcakes
- Chocolate Cupcakes
- Frozen Lemonade Mousse with Raspberry Sauce
- Red, White, and Blue Fourth of July Desserts
Raspberry Cheesecake Cupcakes
- 2 12-cup muffin tins
- 24 cupcake liners
- measuring cups and spoons
- food processor
- Small bowl
- electric mixer and mixing bowl
- toothpick or wooden skewer
- roasting pan
- wire cooling racks
- 24 vanilla wafers or gluten-free vanilla wafers
- 1 6-ounce container raspberries plus more for serving
- 2 Tablespoons sugar
- 4 8-ounce packages (2 pounds) cream cheese
- 1½ cups sugar
- 1 teaspoon vanilla extract
- pinch salt
- 4 large eggs
- Take the cream cheese and eggs out of the refrigerator a couple of hours ahead of time to let them warm to room temperature.
- Pre-heat the oven to 325°F.
- Line the muffin tins with cupcake liners.
- Place one vanilla wafer into the bottom of each of the cupcake liners for the crust.
- Process the raspberries in a food processor until smooth.
- Place a sieve over a small bowl.
- Pour the raspberry puree into the sieve. Use a spatula or spoon to push the raspberry juice through it into the bowl. Discard the solids that are left in the sieve.
- Stir 2 Tablespoons of sugar into the raspberry juice in the bowl. Set aside.
- Put the cream cheese into an electric mixer and beat on medium-high until light and fluffy.
- Turn the mixer speed down to low.
- Mix in 1½ cups sugar, 1 teaspoon Vanilla and a pinch of salt. Beat until combined well.
- Add in the eggs one at a time, beating just until combined between each addition.
- Spoon the cream cheese mixture over the vanilla wafers in the muffin tins.
- Add 3 dots of raspberry syrup to the top of each cupcake.
- Use a toothpick or wooden skewer create swirls of raspberry syrup in the cream cheese filling.
- Place the first muffin tin into a roasting pan.
- Pour enough hot water into the roasting pan around the muffin tin to come ¾ of the way up the sides of the muffin cups.
- Bake in a 325°F oven for about 22 minutes or until the cheesecake is set.
- Remove the muffin tin from the roasting pan water bath and move to a wire rack to let cool completely.
- Bake the cupcakes in the other muffin tins using the same process.
- Once cool, refrigerate in the tins for at least 4 hours.
- If you have more roasting pans and multiple ovens, you can bake multiple tins of cupcakes at once. However, do not cook them on multiple racks in the same oven as they won’t bake evenly.
- Store in an air tight container in the refrigerator for up to 5 days
- Substitute a graham cracker crust for the vanilla wafers if you prefer:
- Mix 1 1/2 cups graham cracker crumbs, 3 Tablespoons butter (melted) and 3 Tablespoons of sugar in a bowl.
- Press about 1 Tablespoon of the mixture into the bottom of each cupcake liner.
- Bake at 325ºF for 5 minutes.
- Let cool on wire racks. Make sure the crusts are completely cool before adding the cheesecake mixture.