Raspberry Swirled Cheesecake Cupcakes

With a graham cracker crust, these Raspberry Swirled Cheesecake Cupcakes have a delicious mix of creamy cheesecake and tart raspberry swirls. Great for people who like desserts

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/4 cup raspberry puree
• 1/4 cup fresh raspberries, for garnish
• 1/4 cup powdered sugar, for dusting

Instructions:

Preheat your oven to 325F 160C

In a mixing bowl, combine the graham cracker crumbs and melted butter

Mix until the crumbs are evenly coated with butter

Line a muffin tin with cupcake liners

Press a spoonful of the graham cracker mixture into the bottom of each liner to create the crust

In another mixing bowl, beat the softened cream cheese until smooth and creamy

Add the granulated sugar and beat until well combined

Add the eggs one at a time, mixing well after each addition

Stir in the vanilla extract and sour cream until the mixture is smooth

Pour the cream cheese mixture evenly over the graham cracker crust in the cupcake liners

Drop small spoonfuls of raspberry puree on top of the cream cheese mixture in each cupcake liner

Use a toothpick or skewer to gently swirl the raspberry puree into the cream cheese mixture to create a marbled effect

Bake in the preheated oven for 20-25 minutes or until the cheesecake cupcakes are set but still slightly jiggly in the center

Remove from the oven and let them cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely

Once cooled, refrigerate the cupcakes for at least 2 hours or until chilled

Before serving, garnish each cupcake with fresh raspberries and a dusting of powdered sugar

Enjoy your delicious Raspberry Swirled Cheesecake Cupcakes