DIY Raspberry Swirl Cheesecake Minis

I like cheesecake. These tasty cupcakes have crunchy crust of crushed Oreo-chocolate sandwich cookies and creamy cheesecake filling swirled with homemade raspberry sauce. These Mini sized Raspberry Swirl Cheesecakes look pretty and yummy, make me drool.

Ingredients: (12 cupcakes)


  • about 13 oreo cookies
  • 1 Tbsp granulated sugar
  • 5 Tbsp melted butter

Raspberry Sauce:

  • 6 oz fresh raspberries
  • 3 Tbsp granulated sugar
  • 1 tsp corn starch


  • 8oz blocks of full fat cream cheese, room temperature
  • 2/3 cup granulated sugar
  • 1/8 tsp table salt
  • 1 tsp vanilla
  • 1/2 tsp lemon zest (about 1 lemon)
  • 2 large eggs, room temperature
  • 1/2 cup full fat sour cream, room temperature



Mix all ingredients until they resemble wet sand. Press 1 Tbsp of the cookie crust into each cupcake liner.  Press the crust down with your fingers. Cover the entire pan and place in the refrigerator to harden.

diy-raspberry-swirl-cheesecake-minis-cookiesRaspberry sauce:
Mix all ingredients in a cold saucepan, and heat until bubbling, then mash.

Mix all room temperature ingredients in a stand mixer.


Bake on 300 F for 18-22 minutes.  The center should still be a little bit “jiggly” and still slightly moist looking.  Remove and allow them to cool. Cover and refrigerate overnight or for several hours. diy-raspberry-swirl-cheesecake-minis-rasberry



More detail here