Raspberry Marble Cheesecakes

Nine raspberry marble cheesecakes in cupcake papers on a pink background

Smaller adaptations of favorite desserts are always appealing. With these miniature raspberry-swirled cheesecakes, everyone gets his or her own, with plenty of buttery graham-cracker crust in each bite. Drops of fresh raspberry puree are pulled through cream-cheese batter to give the cakes a marbleized look. Baking the cupcakes in a hot-water bath produces the creamiest results.–Martha Stewart Living

LC Pretty In Pink Note

Why make a plain white cheesecake when you could make one that’s pink, argue some little princesses we know. Why, indeed.

Raspberry Cheesecake

  • Quick Glance
  • 35 M
  • 1 H
  • Makes 32
4/5 - 1 reviews
Print RecipeBuy the Martha Stewart's Cupcakes cookbook

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  • 1 cup finely ground graham crackers (about 12 sheets; use a mini chopper or food processor)
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 cups sugar, plus 5 tablespoons, divided
  • 1 container (6 ounces) fresh raspberries
  • 2 pounds cream cheese, room temperature
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature


  • 1. Preheat oven to 325°F (160°C). Line standard muffin tins with paper liners. Stir together ground graham crackers, butter, and 3 tablespoons sugar. Press 1 tablespoon crust mixture firmly into bottom of each lined cup. Bake until set, about 5 minutes. Transfer tins to a wire rack to cool.
  • 2. Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl, pressing with a flexible spatula to remove as much liquid as possible; discard solids. Whisk in 2 tablespoons sugar.
  • 3. With an electric mixer on medium-high speed, beat cream cheese until fluffy, scraping down sides of bowl as needed. With mixer on low speed, add remaining 1 1/2 cups sugar in a steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, beating until just combined after each.
  • 4. Spoon 3 tablespoons filling over crust in each cup. Dollop 1/2 teaspoon raspberry puree in a few dots over each. With a wooden skewer or toothpick, swirl sauce into filling. Place each tin in a roasting pan (bake in batches, if necessary); pour enough hot water into pan to come three-quarters of the way up sides of cups.
  • 5. Bake, rotating pans halfway through, until filling is set, about 22 minutes. Carefully remove tins from water bath and transfer to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or out of tins up to 5 days in airtight containers). Remove from tins just before serving.

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