These are in my TOP 3 FAVORITE desserts EVER - I have never met someone who does not love these. That's saying something - am I right??
Every single time I make these - they go fast. They come out perfect every single time and they are easy to pull together. Please make these - your heart will be so happy. <3 This recipe is an inspiration from a couple of other recipes I have seen around the Internet - I just do a couple of things differently to simplify it. :)
Ingredients:
For the crust:
- 1½ cups graham cracker crumbs (about one package inside a box)
- 4 tablespoons melted unsalted butter (salted will work if it's all you have)
- 3 tablespoons sugar
For the raspberry swirl:
- 6 oz. fresh raspberries
- 2 tablespoons sugar
For the Filling:
- 2 lbs. (4 sticks) cream cheese, room temperature
- 1½ cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- Pinch of salt
Directions:
Notes: I leave the eggs and cream cheese out about 30-45 minutes before I make this. Typically this recipe yields around 28 cupcakes - so sometimes more than 2 muffin trays are needed - it just depends.
Preheat the oven to 325 degrees
For the crust:
1. Make the graham crackers into crumbs - either in a food processor or by smashing them in a zip lock bag (lol). Then pour them into a bowl with the melted butter and sugar and stir to combine.
2. Line two trays of muffin tins with cupcake liners and put a spoonful (about a tablespoon) to coat the entire bottoms. Press down the graham cracker mix firm to the bottom (I use the bottom of a measuring cup to help with this).
For the raspberry swirl:
1. Combine raspberries and sugar in a bowl and mash (a blender or nutribullet works really well for this), set aside.
For the filling:
1. Beat the cream cheese on medium-high speed in an electric mixer until fluffy.
2. After fluffy, blend in the sugar until smooth.
3. Mix in the salt and vanilla.
4. Beat in the eggs one at a time, mixing well after each addition (you may need a spatula to get the filling off the bottom and sides until all incorporated and smooth).
Assembly:
1. Pour in about 3 tablespoons of the filling into each cupcake liner over the crust.
2. Make sure all of the filling is even in each - hit and wiggle the trays down to settle the filling to the same level in all the tins.
3. The fun part - take a small spoon and drop 3 drops of raspberry puree into each liner. You should have just random drops on top of filling. Then take a toothpick and swirl the dots around to give a marble affect.
4. Once all are done, bake until the filling is set, about 20 - 22 minutes, rotating the pans halfway through baking. (They will look quite poofy initially like in the photo above, but will shrink down after taken out of the oven - don't fret!!)
5. Once they have cooled down enough to handle, transfer them to a sheet tray and let cool to room temperature.
6. Transfer to the refrigerator (this is why the sheet tray works best) and let chill for at least 4 hours - don't skip this step, it is important!! I know it's going to be hard, but I promise it will be worth it!!!
Then please eat them and enjoy. They are to-die-for!! xoxo.
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