Description
Delightful Raspberry Cheesecake Cupcakes that combine rich, creamy cheesecake with a tart raspberry topping, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/4 cup sour cream
- 1/4 cup raspberry puree (optional for swirl)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of each cupcake liner to form the crust.
- In a mixing bowl, beat the cream cheese and sugar until smooth. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until combined.
- Gently fold in the fresh raspberries and raspberry puree if using, ensuring even distribution throughout the batter.
- Spoon the cheesecake mixture over the crust in each cupcake liner, filling each about 2/3 full.
- Bake for about 18-20 minutes or until the edges are set but the center is slightly jiggly.
- Remove from the oven and let them cool before refrigerating for at least 2 hours to firm up and develop flavors.
- Serve chilled, and if desired, dust with powdered sugar for an extra touch of elegance!
Notes
Store in an airtight container in the refrigerator for up to 5 days, or freeze without powdered sugar for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 40mg