If you have a sweet tooth and love raspberry-flavored desserts, you are in for a treat with this Heavenly Raspberry Cheesecake Cupcakes Recipe. These little delights combine the creamy richness of cheesecake with the bright, fruity burst of raspberry, all nestled in a buttery graham cracker crust. They’re perfect for parties, special occasions, or just whenever you want to indulge in a bite of pure bliss that feels both elegant and homey. This Heavenly Raspberry Cheesecake Cupcakes Recipe is easy to whip up and will have everyone asking for seconds!
Ingredients You’ll Need
Gathering the right ingredients is half the joy here. Each item plays a crucial role in building the flavors and textures that make these cupcakes so unforgettable—from the crunchy crust to the silky, tangy filling and the fresh raspberry swirl.
- Graham cracker crumbs: Provides a crisp, sweet base that contrasts beautifully with the creamy filling.
- Granulated sugar: Sweetens both the crust and cheesecake layers perfectly without overpowering.
- Unsalted butter, melted: Binds the crust ingredients for a buttery, firm foundation.
- Cream cheese, softened: The star of the show, ensuring a luxuriously creamy texture.
- Eggs: Adds structure and richness, holding the cheesecake together as it bakes.
- Vanilla extract: Enhances the overall flavor with warm, familiar notes.
- Sour cream: Adds a subtle tang and moistness to the cheesecake batter.
- Heavy cream: Creates an ultra-smooth texture, balancing the tanginess of the sour cream.
- Raspberry puree: Delivers fresh, vibrant raspberry flavor in both the batter and as a swirl topping.
- Powdered sugar (optional): For a delicate dusting on top, adding a touch of elegance and sweetness.
How to Make Heavenly Raspberry Cheesecake Cupcakes Recipe
Step 1: Prepare the Crust
Start by combining your graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Mix until the crumbs are evenly coated and hold together when pressed. Press this mixture firmly into the bottoms of a 12-cup muffin tin lined with cupcake liners. This step creates the sturdy yet crumbly base that supports your heavenly cheesecake layer perfectly.
Step 2: Make the Cheesecake Batter
Beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy, making sure there are no lumps left behind. Add in the eggs, one at a time, then mix in the vanilla extract, sour cream, and heavy cream until everything is well combined. This creamy, dreamy batter is the heart of the Heavenly Raspberry Cheesecake Cupcakes Recipe.
Step 3: Fold in Raspberry Puree
Gently fold half of the raspberry puree into the cheesecake batter, swirling it lightly so every bite has a hint of fresh raspberry flavor and a lovely pink tint. Be careful not to overmix; you want to keep those beautiful ripples of raspberry throughout your cupcakes.
Step 4: Fill the Cupcake Liners and Add Swirls
Divide the batter evenly over the graham cracker crusts in your muffin tin. Use a spoon or skewer to add small dollops of the remaining raspberry puree on top of each cupcake, then swirl it around to create a pretty marbled effect. This adds a pop of color and an extra tangy kick.
Step 5: Bake to Perfection
Bake the cupcakes at 325°F (163°C) for about 25 minutes or until the edges are set but the centers still have a slight jiggle. This ensures a creamy texture without overbaking. Let them cool completely before chilling in the fridge for at least 3 hours, allowing the flavors to meld beautifully.
How to Serve Heavenly Raspberry Cheesecake Cupcakes Recipe
Garnishes
Presentation is everything when it comes to treats this good. Top each cupcake with a fresh raspberry, a light dusting of powdered sugar, or even a small sprig of mint. These little touches make your Heavenly Raspberry Cheesecake Cupcakes Recipe look as stunning as they taste.
Side Dishes
Serve these cupcakes alongside a cup of freshly brewed coffee, a chilled glass of sparkling rosé, or a simple bowl of mixed berries. The complementary flavors enhance the raspberry notes and balance the creamy richness, making every bite an experience.
Creative Ways to Present
For a fun twist, try serving the cheesecake batter and raspberry swirl as a parfait in clear glasses, layering crust crumbs with cheesecake and raspberry puree. You can also pipe the batter into mini cupcake liners for smaller, bite-sized treats that steal the spotlight at any gathering.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Heavenly Raspberry Cheesecake Cupcakes Recipe in an airtight container in the refrigerator for up to 4 days. This keeps them fresh and moist, and the flavors actually intensify with a bit of time.
Freezing
To freeze, place the cooled cupcakes in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw overnight in the refrigerator for best results.
Reheating
Since these cupcakes are best enjoyed cold, reheating is not necessary. If you prefer a less chilled dessert, simply let them sit at room temperature for 20 minutes before serving to soften the texture slightly.
FAQs
Can I use frozen raspberries for the raspberry puree?
Absolutely! Frozen raspberries work wonderfully for the puree. Just thaw them first and then blend and strain to get a smooth texture without seeds.
What can I substitute if I don’t have sour cream?
You can use plain Greek yogurt as a substitute. It has a similar tang and creamy texture that complements the cheesecake filling beautifully.
How do I prevent the cheesecake from cracking?
To avoid cracks, bake the cupcakes gently at a low temperature and avoid over-mixing the batter. Cooling them gradually also helps maintain a smooth surface.
Can I make this recipe gluten-free?
Yes! Simply swap out graham cracker crumbs for gluten-free graham crumbs or crushed gluten-free cookies for the crust. Everything else remains the same.
Is it okay to use regular sugar instead of powdered sugar for dusting?
Powdered sugar is preferred for dusting because it melts into the surface nicely without adding texture, but if you don’t have it, you can carefully sprinkle a small amount of granulated sugar just before serving.
Final Thoughts
There is something truly special about this Heavenly Raspberry Cheesecake Cupcakes Recipe that makes every occasion a little sweeter and every bite a moment to savor. From the buttery crust to the luscious filling and fresh raspberry swirl, it’s a recipe that’s both straightforward and spectacular. I encourage you to try it out — you’ll find it quickly becomes one of your favorite desserts to share and cherish!
Print
Heavenly Raspberry Cheesecake Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes plus 2 hours chilling
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Heavenly Raspberry Cheesecake Cupcakes combine a buttery graham cracker crust with a rich, creamy cheesecake filling swirled with fresh raspberry puree for a delightful burst of fruity flavor in every bite. Perfect for dessert lovers looking for an elegant, individual-sized treat.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
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
Raspberry Swirl
- 1/4 cup raspberry puree (fresh or frozen raspberries blended and strained)
- 1 tbsp powdered sugar (optional)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Form the Crust: Line a muffin tin with cupcake liners. Spoon about 1 tablespoon of the crust mixture into each liner and press firmly to create an even base layer. Bake the crusts for 5-7 minutes until set. Remove from oven and let cool while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1/2 cup granulated sugar, mixing well. Beat in the eggs one at a time, followed by vanilla extract, sour cream, and heavy cream until the mixture is smooth and well combined.
- Assemble the Cupcakes: Pour the cheesecake batter evenly over the cooled crusts, filling each cupcake liner about 3/4 full.
- Add Raspberry Swirl: Drop small spoonfuls of the raspberry puree onto the surface of each cupcake batter. Use a toothpick or skewer to gently swirl the puree into the batter to create a marbled effect. If desired, sprinkle a little powdered sugar over the top for extra sweetness.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the edges are set but the centers still slightly jiggle when gently shaken.
- Cool and Chill: Remove the cupcakes from the oven and allow them to cool to room temperature. Once cooled, refrigerate the cheesecake cupcakes for at least 2 hours to fully set and enhance flavor.
- Serve: Remove the cupcakes from the liners and serve chilled. Optional garnishes include fresh raspberries or a dusting of powdered sugar.
Notes
- Use full-fat cream cheese for the best texture and flavor.
- Make sure the cream cheese is softened to room temperature to prevent lumps in the filling.
- Chilling the cupcakes overnight enhances the flavor and texture.
- To make the raspberry puree, blend fresh or frozen raspberries and strain through a fine sieve to remove seeds.
- Store leftovers refrigerated in an airtight container for up to 3 days.
