Description
Raspberry Cheesecake Cupcakes bring pure delight right to your plate with creamy cheesecake goodness nestled in sweet cupcake perfection. Bake these little gems for a quick dessert that turns an ordinary afternoon into something special.
Ingredients
Scale
Primary Ingredients:
- 16 ounces cream cheese
- 2 large eggs
- 6 ounces fresh raspberries
- 1 ½ cups graham cracker crumbs
- 1 cup heavy cream
Supporting Ingredients:
- ¾ cup granulated sugar
- ¼ cup sour cream
- 5 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Finishing/Topping Ingredients:
- ¼ cup granulated sugar
Instructions
- Warm the oven to precisely 350F. Line a muffin tin with paper cupcake holders.
- Mix 1½ cups graham cracker crumbs, 5 tablespoons melted butter, and ¼ cup sugar until thoroughly combined.
- Press 2 tablespoons of crumb mixture firmly into the bottom of each paper liner.
- Bake the crumb bases for exactly 5-7 minutes. Allow them to cool slightly.
- Combine 6 ounces raspberries, 2 tablespoons sugar, and 1 teaspoon lemon juice in a small saucepan.
- Simmer the raspberry mixture over medium heat for 5-7 minutes, stirring occasionally until raspberries break down.
- Strain the raspberry sauce through a fine mesh sieve to remove seeds. Let the sauce cool.
- Beat 16 ounces room temperature cream cheese using an electric mixer until completely smooth.
- Gradually add ¾ cup sugar and continue beating until the mixture becomes light and fluffy.
- Add 2 eggs one at a time, mixing thoroughly after each addition.
- Gently fold in ½ teaspoon vanilla and ¼ cup sour cream until just incorporated.
- Fill each muffin liner ¾ full with cheesecake mixture.
- Drop small dollops of raspberry sauce on top of each cupcake.
- Swirl the raspberry sauce into the cheesecake using a toothpick.
- Bake for 18-22 minutes until edges are set and centers remain slightly soft.
- Turn off the oven and leave the door slightly open. Allow cupcakes to rest inside for 1 hour.
- Remove cupcakes and cool completely at room temperature.
- Refrigerate covered for at least 2 hours or overnight.
- Whip 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla until stiff peaks form.
- Transfer whipped cream to a piping bag with your favorite tip.
- Pipe cream onto chilled cupcakes.
- Garnish with fresh raspberries or graham cracker crumbs.
- Serve chilled and savor immediately.
Notes
- Check your cream cheese temperature before starting, as it should be completely softened for a smooth cheesecake texture.
- Press the graham cracker crust firmly into the liner to create a solid base that won’t crumble when eating.
- Use room temperature eggs to help prevent lumps and ensure a silky cheesecake filling.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prep Time: 25-30 minutes
- Cook Time: 28-34 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 305 kcal
- Sugar: 28 g
- Sodium: 135 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg