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Raspberry Swirl Cheesecake Cupcakes

Adapted from Martha Stewart
  • 37 minutes
  • Serves 32

INGREDIENTS

CRUST:

1 1/2 cups

graham cracker crumbs

4 tbsp

salted butter, melted

3 tbsp

granulated sugar

RASPBERRY PUREE:

6

ozs fresh raspberries, rinsed and patted dry

2 tbsp

granulated sugar

CHEESECAKE:

2 lb

(4 bricks) cream cheese, at room temperature

1 1/2 cups

granulated sugar

1/4 tsp

salt

2 tsp

pure vanilla extract

4

large eggs, at room temperature

GARNISH (optional):

Fresh raspberries

Fresh mint leaves