Luscious Raspberry Cheesecake Cupcakes Recipe
These Luscious Raspberry Cheesecake Cupcakes combine the rich creaminess of cheesecake with the vibrant sweetness of raspberries in a convenient cupcake form. With a buttery graham cracker crust, smooth cheesecake filling, and a homemade raspberry swirl, these mini cheesecakes are perfect for parties, holidays, or whenever you're craving a delicious, fruity dessert. Easy to make and sure to impress!
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes + chilling
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Raspberry Swirl
- 1/2 cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch (optional, for thickening)
Instructions
- Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
- In a small bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of each cupcake liner. Bake for 5 minutes, then set aside.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, followed by vanilla extract and sour cream. Mix until fully combined and smooth.
- Divide the cheesecake filling evenly over the crusts in each liner.
- To make the raspberry swirl, blend or mash the raspberries with sugar and lemon juice until smooth. Strain the mixture through a sieve to remove the seeds. Optionally, mix in cornstarch for a thicker consistency.
- Spoon small dollops of the raspberry sauce on top of each cheesecake and use a toothpick to swirl it gently into the filling.
- Bake for 18-22 minutes, or until the cheesecakes are set. Let them cool completely, then refrigerate for at least 2 hours before serving.
Notes
- You can substitute the raspberries with strawberries or blueberries for a different flavor.
- Store the cupcakes in the fridge for up to 4 days or freeze for longer storage.
- Garnish with fresh raspberries or a sprig of mint for an elegant touch.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290 kcal
- Sugar: 22g
- Sodium: 170mg