Raspberry Cheesecake Cupcakes are the perfect combination of creamy cheesecake and the sweet, tart flavor of raspberries. These delightful treats bring together a buttery graham cracker crust, smooth cheesecake filling, and fresh raspberries for an irresistible dessert that’s as beautiful as it is delicious. Whether you’re hosting a party, celebrating a special occasion, or simply satisfying your sweet tooth, these cupcakes are sure to impress. With their individual serving size, they’re both convenient and elegant.
This recipe is straightforward and beginner-friendly, allowing you to enjoy all the richness of cheesecake without the hassle of a full-sized cake. Plus, the vibrant pop of color from the raspberries makes these cupcakes as visually stunning as they are tasty!
Ingredients:
For the crust:
- 1 cup (120g) graham cracker crumbs
- 2 tablespoons (25g) granulated sugar
- 4 tablespoons (60g) unsalted butter, melted
For the cheesecake filling:
- 8 ounces (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup (60g) sour cream
For the topping:
- 1/2 cup (75g) fresh raspberries
- Optional: Raspberry sauce or powdered sugar for garnish
Preparation:
Step 1: Prepare the crust
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin pan with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Spoon about 1 tablespoon of the mixture into each cupcake liner. Press it down firmly with the back of a spoon or a flat-bottomed object to create an even crust layer.
Step 2: Make the cheesecake filling
- In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer on medium speed until smooth and creamy.
- Add the egg and mix until fully incorporated.
- Stir in the vanilla extract and sour cream, blending until the mixture is smooth and free of lumps.
Step 3: Assemble the cupcakes
- Divide the cheesecake filling evenly among the prepared cupcake liners, pouring it over the graham cracker crust. Fill each liner about 3/4 full.
- Place 2–3 fresh raspberries on top of each cupcake, pressing them slightly into the filling.
Step 4: Bake the cupcakes
- Bake in the preheated oven for 20–25 minutes, or until the centers are set but still slightly jiggly when shaken.
- Remove the cupcakes from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Step 5: Chill the cupcakes
- Once the cupcakes are completely cooled, refrigerate them for at least 1 hour, or until firm. Chilling enhances the flavor and ensures the cheesecake has the perfect texture.
COOKING Note:
- Ensure the cream cheese is at room temperature before mixing to avoid lumps in the filling.
- Avoid overmixing the batter, as this can introduce air bubbles and lead to cracks during baking.
- If you want a bolder raspberry flavor, swirl a teaspoon of raspberry puree into the filling before baking.
- Use a water bath during baking if you prefer an even creamier texture, but it’s optional for this cupcake recipe.
Serving Suggestions:
- Serve these cupcakes chilled, topped with a drizzle of raspberry sauce for an extra burst of fruity goodness.
- Garnish with a fresh raspberry and a sprinkle of powdered sugar for a sophisticated presentation.
- Pair them with a cup of tea or coffee for a delightful dessert experience.
Tips:
- For a gluten-free version, substitute the graham crackers with gluten-free cookie crumbs.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
- If you’d like to freeze them, wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. Thaw overnight in the refrigerator before serving.
- Experiment with other fruits like blueberries, blackberries, or strawberries for variation.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 40 minutes (including chilling time)
Nutritional Information (per cupcake):
Calories: 180
Protein: 3g
Sodium: 130mg
FAQs:
Q: Can I use frozen raspberries instead of fresh ones?
A: Yes, frozen raspberries can be used, but thaw and pat them dry before placing them on the cupcakes to prevent excess moisture.
Q: How do I prevent the cheesecakes from cracking?
A: Avoid overbaking and sudden temperature changes. Let the cupcakes cool gradually at room temperature before refrigerating.
Q: Can I make these cupcakes ahead of time?
A: Absolutely! These cupcakes taste even better the next day after the flavors have melded together.
Q: Can I substitute sour cream with yogurt?
A: Yes, plain Greek yogurt is an excellent substitute for sour cream in this recipe.
Conclusion:
Raspberry Cheesecake Cupcakes are a delightful treat that combines the richness of creamy cheesecake with the freshness of ripe raspberries. Perfect for any occasion, they’re easy to make yet impressive enough to steal the show. Their individual portions make them ideal for serving at parties or indulging in a sweet, guilt-free moment just for yourself. With this recipe, you’ll create a dessert that’s as beautiful as it is delicious—your friends and family will keep coming back for more!
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Raspberry Cheesecake Cupcakes
- Total Time: 1 hour 40 minutes
Ingredients
Ingredients:
For the crust:
- 1 cup (120g) graham cracker crumbs
- 2 tablespoons (25g) granulated sugar
- 4 tablespoons (60g) unsalted butter, melted
For the cheesecake filling:
- 8 ounces (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup (60g) sour cream
For the topping:
- 1/2 cup (75g) fresh raspberries
- Optional: Raspberry sauce or powdered sugar for garnish
Instructions
Preparation:
Step 1: Prepare the crust
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin pan with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Spoon about 1 tablespoon of the mixture into each cupcake liner. Press it down firmly with the back of a spoon or a flat-bottomed object to create an even crust layer.
Step 2: Make the cheesecake filling
- In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer on medium speed until smooth and creamy.
- Add the egg and mix until fully incorporated.
- Stir in the vanilla extract and sour cream, blending until the mixture is smooth and free of lumps.
Step 3: Assemble the cupcakes
- Divide the cheesecake filling evenly among the prepared cupcake liners, pouring it over the graham cracker crust. Fill each liner about 3/4 full.
- Place 2–3 fresh raspberries on top of each cupcake, pressing them slightly into the filling.
Step 4: Bake the cupcakes
- Bake in the preheated oven for 20–25 minutes, or until the centers are set but still slightly jiggly when shaken.
- Remove the cupcakes from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Step 5: Chill the cupcakes
- Once the cupcakes are completely cooled, refrigerate them for at least 1 hour, or until firm. Chilling enhances the flavor and ensures the cheesecake has the perfect texture.
Notes
COOKING Note:
- Ensure the cream cheese is at room temperature before mixing to avoid lumps in the filling.
- Avoid overmixing the batter, as this can introduce air bubbles and lead to cracks during baking.
- If you want a bolder raspberry flavor, swirl a teaspoon of raspberry puree into the filling before baking.
- Use a water bath during baking if you prefer an even creamier texture, but it’s optional for this cupcake recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 180
- Sodium: 130mg
- Protein: 3g