Mini Raspberry Swirl Cheesecakes
By Charlie
Published April 20, 2026
These Mini Raspberry Swirl Cheesecakes are creamy and light with a hint of tanginess from the raspberry sauce. This recipe is easy and relatively quick to make.
Why This Recipe Works
- The combination of cream cheese and ricotta creates a lighter, creamier texture than in a standard cheesecake recipe.
- Cornstarch helps to stabilize the cheesecake and softens the texture, preventing it from becoming too rubbery.
- The raspberry swirl is not just for decoration. The raspberry flavor pairs well with the creamy cheesecake filling.
- The mini cheesecake format makes this a great dish for entertaining guests.
- This recipe is inspired by a dish from the Flower and Garden Festival at Epcot.
- I recommend allowing the cheesecakes to cool for at least 2 hours in the refrigerator, but if you are short on time, they can be consumed while still warm out of the oven.
Mini Raspberry Swirl Cheesecakes
Equipment
- muffin pan
- muffin liners or parchment paper
- electric mixer
- toothpicks (for drawing the swirls)
Ingredients
Raspberry Swirl
- 1 ½ cups raspberries (180g) (can be fresh or frozen)
- 1 tsp lemon juice
- ¼ cup water
- ¼ cup granulated sugar
Graham Cracker Crust
- 1 ⅓ cups graham cracker crumbs (170g)
- 3 tbsp granulated sugar (40g)
- 5 tbsp salted butter, melted
Cheesecake
- 12 oz cream cheese, room temperature (340g)
- 1 cup whole milk ricotta (240g)
- ¾ cup granulated sugar (135g)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- ¼ tsp salt
Optional Toppings
- (optional: whipped cream)
- (optional: fresh raspberries)
Instructions
Raspberry Swirl
- In a saucepan, cook the raspberries, lemon juice, and ¼ cup water over medium heat, stirring occasionally. Allow the mixture to simmer for about 5 minutes until the raspberries have broken down and the mixture reaches a smooth consistency.
- Strain to remove the seeds and replace the mixture in the saucepan. Add the sugar and simmer for 2-3 minutes until combined.
- Allow the mixture to cool to room temperature.
Graham Cracker Crust
- Preheat the oven to 325F/165C. Prepare the muffin pan with paper liners or parchment paper.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- Add about 1 heaping spoonful of the mixture to each of the muffin wells and press down to evenly coat the bottom of each well with crust.
- Bake at 325F/165C for about 10 minutes. The crust should be firm and still golden in color. Allow the crust to cool to room temperature.
Cheesecake
- Preheat the oven to 300F/150C.
- Using an electric mixer, beat together the cream cheese, sugar, vanilla extract, lemon zest, lemon juice, cornstarch, and salt until smooth and creamy.
- Add the ricotta and continue to mix until just combined.
- Add the eggs one at a time, mixing between each addition until combined.
- Add the cheesecake to the muffin pan, filling almost to the top of each well. Add a small spoonful of raspberry swirl sauce to each well. Use a toothpick or other utensil to draw swirls on top of the cheesecake, taking care not to overmix (contrast is desired).
- Bake at 300F/150C for 20-22 minutes. The center should still jiggle when the pan is shaken, but the edges should be set.
- Allow the cheesecake to cool to room temperature, then refrigerate for 2-4 hours.
Toppings
- Add an optional dash of whipped cream and a fresh raspberry as garnish, if desired.
Frequently Asked Questions
Can I make this as a full cheesecake?
Yes, you can use an 8-inch round cake pan and bake at 300F/150C for about 50 minutes. I also recommend using a water bath, by putting the 8-inch pan inside of a 10-inch round pan or a roasting pan filled about halfway with hot water. This prevents the surface of the cheesecake from cracking.
Is the ricotta really necessary?
You can replace the ricotta with the same volume of additional cream cheese, but this will give a denser texture, closer to that of a classic cheesecake. I highly recommend using ricotta with this recipe.
Can I use frozen raspberries?
Yes, frozen raspberries work well in this recipe, as do fresh raspberries.
How do I know if the cheesecakes are done?
The edges of the cheesecake should be firm and appear solid, although the center will likely still shake when the pan is jostled.
Is a water bath necessary?
No, it is not essential. The mini cheesecakes are unlikely to crack. If you are making a full-sized version of this recipe, then I do recommend using a water bath to prevent cracking.