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.
