Raspberry Cheesecake Cupcakes are pure bite-sized bliss! Imagine the creaminess of classic cheesecake, a hint of tang, swirls of vibrant raspberry, and a buttery cookie base—all in one adorable, individual cupcake. These little indulgences are a show-stopping treat for any occasion: sophisticated enough for parties, yet easy and fun enough for a weekday dessert. Every bite balances fruity brightness with luscious cheesecake richness, making this recipe a surefire hit whether you’re impressing guests or simply spoiling yourself.
Ingredients You’ll Need
Gather these simple ingredients, each one bringing its own magic. From the smooth cream cheese to the zingy raspberries and the classic vanilla wafer crust, every component plays a crucial part in building the irresistible flavor and texture of your Raspberry Cheesecake Cupcakes.
- Vanilla wafer cookies: These cookies create a quick, no-fuss crust that’s perfectly crisp and sweet.
- Cream cheese (16 oz, softened): The foundation of any great cheesecake—let it come to room temperature for ultimate creaminess and easy mixing.
- Granulated sugar (1/2 cup): Just the right amount for subtle sweetness, letting the real flavors shine through.
- Large eggs (2): Eggs bind the batter together, giving the cupcakes their delicate, luscious texture.
- Vanilla extract (1 teaspoon): A little splash brings warm, aromatic depth to the batter.
- Sour cream (1/4 cup): Adds tang and a silky consistency—your cupcakes will never be dry!
- All-purpose flour (1 tablespoon): Just enough to prevent cracks and help the filling hold together.
- Raspberry preserves or jam (1/2 cup): The fruity swirl that gives a burst of color and tang in every bite.
- Fresh raspberries (1/2 cup): Plump berries crown each cupcake, adding brightness and freshness.
- Powdered sugar (optional): For a dusting of elegance and a hint of extra sweetness on top.
How to Make Raspberry Cheesecake Cupcakes
Step 1: Prep the Pan and Crust
Start by preheating your oven to 325°F (160°C) and lining a 12-cup muffin tin with paper liners. Place one vanilla wafer cookie in the bottom of each liner. This instantly creates a sturdy, buttery base for each Raspberry Cheesecake Cupcake—no extra steps required!
Step 2: Make the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese until it’s silky-smooth and creamy, with no lumps in sight. Next, add the granulated sugar and mix until well combined. Beat in the eggs one at a time, then stir in the vanilla extract, sour cream, and flour. Mix until everything is just smooth—overmixing can add unnecessary air, so keep it gentle.
Step 3: Fill the Muffin Cups
Spoon the creamy cheesecake mixture into your lined muffin tin, filling each cup about three-quarters of the way full. This ensures each cupcake bakes evenly and rises just to the top without spilling over.
Step 4: Swirl in the Raspberry
Add about a teaspoon of raspberry preserves or jam on top of each filled cupcake. Use a toothpick to gently swirl the raspberry into the cheesecake batter, creating gorgeous marbled patterns. This is where the “wow” factor of Raspberry Cheesecake Cupcakes truly shines!
Step 5: Bake to Perfection
Slide the tray into your preheated oven and bake for 20 to 22 minutes. The centers should be just set, with a little jiggle in the middle—don’t overbake! Let the cupcakes cool in the pan for 10 minutes, then move them to a wire rack to cool completely. Chill in the fridge for at least 2 hours. This helps the texture set up and gives those flavors time to meld.
How to Serve Raspberry Cheesecake Cupcakes
Garnishes
Crown each cupcake with a fresh raspberry and, for a little extra flair, a light dusting of powdered sugar. This combination brings a touch of tartness and a snowy, bakery-finish look that makes everyone’s eyes light up before that first bite.
Side Dishes
Balance the richness of your Raspberry Cheesecake Cupcakes with a handful of crisp, fresh berries or a simple fruit salad on the side. A little drizzle of chocolate sauce or a spoonful of whipped cream turns this treat into a mini dessert masterpiece.
Creative Ways to Present
Take your cupcakes up a notch by serving them on a tiered stand for parties, topping each with a tiny mint leaf, or even arranging a few in a tin with pretty cupcake wrappers as a heartfelt homemade gift. For extra fun, use assorted berry preserves—like blueberry or strawberry—for a colorful dessert lineup.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Cheesecake Cupcakes covered in the refrigerator, where they’ll stay fresh and creamy for up to 4 days. The flavors actually deepen a bit after a night in the fridge, so these are just as delightful the next day!
Freezing
These cupcakes freeze beautifully! Once chilled and fully set, wrap each cupcake individually in plastic wrap, then place in an airtight container or zip-top bag. Freeze for up to one month. Thaw overnight in the refrigerator before serving for best texture.
Reheating
Raspberry Cheesecake Cupcakes are best enjoyed cold or at room temperature. If you prefer them a little warmer, let them sit at room temp for about 30 minutes. Avoid microwaving, as it can affect the creamy texture.
FAQs
Can I use a different fruit preserve besides raspberry?
Absolutely! While raspberry gives these cupcakes their signature tart-sweet flavor, you can easily substitute blueberry, strawberry, or even blackberry preserves for a fun twist. Try a sampler platter with different swirls!
What’s the secret to a smooth, lump-free cheesecake batter?
Make sure your cream cheese is fully softened before you begin, and use a hand mixer or stand mixer to blend until completely smooth. Mix just until combined to avoid adding too much air, which can cause cracks during baking.
Can I make Raspberry Cheesecake Cupcakes ahead of time?
Yes! These cupcakes are ideal for making in advance. They need to chill for at least 2 hours anyway, and you can store them in the fridge for up to two days before serving without sacrificing flavor or texture.
How can I make them gluten-free?
Just swap the vanilla wafer cookies for a gluten-free alternative and use a 1:1 gluten-free flour blend in place of the all-purpose flour. The rest of the ingredients are naturally gluten-free!
Why do I need to chill the cupcakes before serving?
Chilling helps the filling set to that perfect, creamy consistency and lets all the flavors come together. It’s the magic step that transforms your Raspberry Cheesecake Cupcakes from good to truly irresistible.
Final Thoughts
If you’re on the hunt for a showstopping, deliciously easy dessert, give these Raspberry Cheesecake Cupcakes a try. Each bite bursts with creamy, tangy, and fruity layers, proving that sometimes the best things really do come in small packages. What are you waiting for? Grab your ingredients and get ready to fall in love!
Print
Raspberry Cheesecake Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 37 minutes (including chilling)
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful Raspberry Cheesecake Cupcakes that offer a perfect balance of creamy cheesecake, sweet raspberry swirls, and a crunchy cookie crust. These individual treats are easy to make and great for any occasion.
Ingredients
Cheesecake Filling:
- 12 vanilla wafer cookies
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream (or Greek yogurt for tangier flavor)
- 1 tablespoon all-purpose flour
Topping:
- 1/2 cup raspberry preserves or jam
- 1/2 cup fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. Place one vanilla wafer at the bottom of each liner to form the crust.
- Mix Cheesecake Filling: In a mixing bowl, beat softened cream cheese until smooth. Add sugar, mix well. Beat in eggs one at a time, then add vanilla, sour cream, and flour. Mix until smooth.
- Fill and Bake: Spoon cheesecake mixture into liners, filling each about 3/4 full. Add raspberry preserves on top of each and swirl gently. Bake for 20–22 minutes until set.
- Cool and Chill: Let cupcakes cool in pan for 10 minutes, then transfer to a wire rack. Chill in the refrigerator for at least 2 hours before serving.
- Final Touch: Top each cupcake with a fresh raspberry and a dusting of powdered sugar if desired.
Notes
- For a tangier flavor, substitute Greek yogurt for the sour cream.
- Cupcakes can be made up to 2 days in advance and stored covered in the fridge.
- Experiment with blueberry or strawberry preserves for flavor variation.
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