Description
These Heavenly Raspberry Cheesecake Cupcakes are the perfect combination of creamy cheesecake and sweet, tart raspberries, all packed into a convenient cupcake form. With a buttery graham cracker crust and a smooth cheesecake filling, topped with a fresh raspberry swirl, they’re a delightful and elegant dessert!
Ingredients
Scale
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup raspberry puree (fresh or frozen raspberries blended and strained)
For the Raspberry Swirl:
- 1/4 cup raspberry puree (fresh or frozen raspberries blended and strained)
- 1 tbsp powdered sugar (optional)
Instructions
- Preheat the Oven:
Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper cupcake liners. - Make the Graham Cracker Crust:
In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Spoon about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner. Press down gently to form a firm crust.
Bake in the preheated oven for 5-7 minutes, then remove from the oven and let cool while you prepare the cheesecake filling. - Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and continue mixing until well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream, mixing until smooth. - Add Raspberry Puree to the Filling:
Divide the cheesecake mixture evenly among the 12 cupcake liners, filling each about 3/4 full.
Drop about 1 teaspoon of raspberry puree onto the center of each cheesecake batter. Use a toothpick or skewer to swirl the raspberry puree into the batter, creating a marbled effect. - Bake the Cupcakes:
Bake the cheesecake cupcakes in the preheated oven for 18-22 minutes, or until the centers are set but still slightly jiggly. You can check for doneness by lightly pressing the center; it should firm up.
Turn off the oven and leave the cupcakes in the oven for 5 minutes with the door slightly ajar, then remove them from the oven and allow them to cool to room temperature. Once cooled, transfer them to the refrigerator and chill for at least 2-3 hours, or overnight, to set. - Serve:
Once chilled, serve the cheesecake cupcakes topped with fresh raspberries or a drizzle of raspberry sauce if desired. Enjoy!
Notes
- If you prefer a smoother raspberry swirl, you can blend the raspberries with powdered sugar and strain the mixture before adding it to the batter.
- You can make these cupcakes up to 2 days in advance, keeping them refrigerated for the freshest taste.
- For added flavor, you can add a tablespoon of lemon juice or lemon zest to the cheesecake filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (based on 12 servings)
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 190 mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4 g
- Cholesterol: 90mg