Best Raspberry Cheesecake Cupcakes Quick Recipe

Enjoy the delicious tastes of our Raspberry Cheesecake Cupcakes! These tiny treats include a thick, creamy cheesecake filling blended with a sweet raspberry sauce, all on a buttery graham cracker shell.

These cupcakes are ideal for any occasion or simply as a sweet treat, and their stunning look and delicious flavor will wow.

Follow our simple recipe to make these delicious treats that will impress your family and friends.

Ingredients

Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons unsalted butter, melted

Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

Raspberry Swirl:

• 1 cup fresh or frozen raspberries
• 2 tablespoons sugar
• 1 teaspoon lemon juice

Topping:

• Fresh raspberries (for garnish)
• Whipped cream (optional)

Instructions

1. Prepare the Crust:
   • Preheat your oven to 325°F (163°C).
   • Line a muffin tin with cupcake liners.
   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
   • Press about 1 tablespoon of the mixture into the bottom of each cupcake liner.
   • Bake for 5 minutes and then set aside to cool.
2. Make the Raspberry Swirl:
   • In a small saucepan, combine the raspberries, sugar, and lemon juice.
   • Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens (about 5-7 minutes).
   • Strain the mixture through a fine-mesh sieve to remove seeds and let it cool.
3. Prepare the Cheesecake Filling:
   • In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract and sour cream until just combined.
4. Assemble the Cupcakes:
   • Fill each cupcake liner about 2/3 full with the cheesecake filling.
   • Add a small dollop (about 1/2 teaspoon) of the raspberry sauce on top of each cupcake.
   • Use a toothpick to gently swirl the raspberry sauce into the cheesecake filling.
5. Bake:
   • Bake in the preheated oven for 18-22 minutes, or until the centers are set and the edges are slightly puffed.
   • Allow the cupcakes to cool completely in the muffin tin, then refrigerate for at least 2 hours (preferably overnight) to let them set.
6. Serve:
   • Before serving, top each cupcake with a fresh raspberry and a dollop of whipped cream if desired.

Tips

• Ensure all ingredients are at room temperature for a smooth cheesecake batter.
• Use a water bath to prevent cracking if you have concerns about the cheesecake tops.
• Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Enjoy your delicious raspberry cheesecake cupcakes!

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