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Raspberry Swirls

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Raspberry Swirls
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Makes: 32 servings adjust



Step 1

Preheat oven to 325 degrees. Line cupcake pans with paper liners.


  • 1 12 cups Graham Cracker Crumbs
  • 4 tablespoons Butter, melted
  • 3 tablespoons Sugar

Step 2

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 Tbsp of mixture into the bottom of each cupcake liner. Bake until set, 5 minutes. Transfer to a cooling rack.


  • 6 ounces Fresh Raspberries
  • 2 tablespoons Sugar

Step 3

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


  • 2 pounds Cream Cheese, at room temperature
  • 1 12 cups Sugar
  • 1 pinch Salt
  • 1 teaspoon Vanilla Extract
  • 4 large Egg, at room temperature

Step 4

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.

Step 5

Spoon 3 Tbsp of the cheesecake batter over the crust in each cupcake liner. Dot a 1/2 tsp of raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marble effect.

Step 6

Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. They will looked puffed initially but will return to normal quickly. Transfer to a wire rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.
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