Raspberry Cheesecake Swirl Cups
Fruity Treats
4 small dessert cups · Active 12 min · Total 20 min
Soft raspberries make their own sauce when pressed with a fork. A little cream cheese gives the yogurt a cheesecake-like flavor without baking a cake. Leave some red streaks showing instead of stirring until the whole cup is pink.

Before you begin · grown-up check
The adult checks labels and stays nearby; no heat, blades or sharp chopping are needed.
- A grown-up checks ingredient labels, the workspace and the young cook’s readiness before starting. No heat is needed; the grown-up stays nearby.
- Adult takes cream cheese from the refrigerator for 10 minutes to soften, then keeps remaining ingredients chilled until needed.
Ages are a starting guide. A grown-up checks your readiness and stays nearby. Follow the actor label on every step.
Let’s make it
- Young cookWash hands with soap and water, clear the work area and read all the steps before measuring.
- Young cookMash raspberries with the fork in the small bowl, leaving a few soft pieces.
- Young cookBeat cream cheese, yogurt, sugar and vanilla in the other bowl until smooth.
- Young cookDivide cream between four cups. Add raspberries and draw the spoon through each cup twice to make red swirls.
- Young cookRefrigerate for 8 minutes, or until serving, and eat with spoons.
The skill you’re learning
Softened cream cheese mixes more easily than a hard block. A swirl needs only a few turns; too many make one even color.
Try one change
Use washed blackberries in place of raspberries and mash well.
Serving & storing
A grown-up puts leftovers in a covered shallow container at 40°F or colder within 2 hours, or 1 hour above 90°F. Use within 1 day.
Cook with a grown-up
Read the young-cook and grown-up guide for help labels, clean preparation and ingredient checks.
Keep your recipe card
Save the printable recipe card · Open the full recipe on Incoprea

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