Description
These Luscious Raspberry Cheesecake Cupcakes combine a smooth and creamy cheesecake base with a vibrant raspberry swirl for a perfect individual dessert. Baked on a buttery graham cracker crust, each cupcake is topped with a sweet and tangy raspberry puree that elevates the flavor of these indulgent treats. Perfect for parties, holidays, or just satisfying a sweet tooth.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp unsalted butter (melted)
For the Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
For the Raspberry Swirl:
- 1/2 cup fresh raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Preheat the Oven:
Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners. - Make the Crust:
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press about 1 tablespoon of the crust mixture into the bottom of each muffin liner.
- Bake for 5 minutes, then let cool slightly.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each.
- Beat in vanilla extract and sour cream until fully combined.
- Make the Raspberry Swirl:
- In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
- Cook until the raspberries break down and the mixture thickens, about 5 minutes.
- Strain through a fine-mesh sieve to remove seeds, and set aside to cool.
- Assemble the Cupcakes:
- Spoon the cheesecake filling over the cooled crusts, filling each liner about 3/4 full.
- Drop small spoonfuls of the raspberry puree onto the top of each cheesecake.
- Use a toothpick to swirl the raspberry mixture into the cheesecake.
- Bake:
- Bake for 18-20 minutes, or until the centers are set but still slightly jiggly.
- Let the cupcakes cool to room temperature, then refrigerate for at least 2 hours before serving.
Notes
- Use frozen raspberries if fresh ones are unavailable. Thaw and drain them before making the puree.
- These cupcakes can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 160mg