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
Scale
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.
