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Heavenly Raspberry Cheesecake Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 58 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 40 minutes (includes chilling time)
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Heavenly Raspberry Cheesecake Cupcakes are a delightful fusion of rich, creamy cheesecake and the sweet-tart flavor of fresh raspberries, all baked into individual cupcake servings with a crunchy graham cracker crust. Perfect for parties, special occasions, or a sweet everyday treat, these cupcakes offer a luscious dessert experience with a beautiful swirl of raspberry puree on top.

Ingredients

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)

Optional Topping

  • 1 tbsp powdered sugar (optional)

Instructions

  1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated and the mixture holds together when pressed.
  2. Form crust bases: Line a 12-cup muffin tin with cupcake liners. Divide the graham cracker crust mixture evenly among the liners, pressing firmly and evenly into the bottom to form a solid base for the cheesecake.
  3. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract, sour cream, and heavy cream until fully incorporated and smooth.
  4. Fill the cupcake liners: Spoon the cheesecake batter evenly over the prepared crusts, filling each about three-quarters full to allow room for the raspberry swirl and rising.
  5. Add raspberry puree swirl: Drop a teaspoon of the raspberry puree onto each filled cupcake. Using a toothpick or skewer, gently swirl the puree into the cheesecake batter to create a beautiful marbled effect.
  6. Bake the cupcakes: Preheat your oven to 325°F (163°C). Bake the cheesecake cupcakes for 25 minutes or until the edges are set but the center slightly jiggles when you gently shake the pan.
  7. Cool and chill: Remove the cupcakes from the oven and allow them to cool to room temperature in the pan. Then refrigerate for at least 2 hours to fully set and develop flavor.
  8. Serve: Before serving, optionally dust the tops with powdered sugar for an extra touch of sweetness and presentation. Enjoy chilled for the best texture and taste.

Notes

  • Use room temperature cream cheese and eggs to ensure a smooth batter without lumps.
  • Make sure to strain the raspberry puree to remove seeds for a smoother swirl.
  • Allow cupcakes to fully chill to achieve a firm cheesecake texture.
  • Store leftovers in the refrigerator in an airtight container for up to 3 days.
  • For a more intense raspberry flavor, you can add a little raspberry extract to the batter.

Find it online: https://slsrecipes.com/heavenly-raspberry-cheesecake-cupcakes-recipe/