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Heavenly Raspberry Cheesecake Cupcakes

Heavenly Raspberry Cheesecake Cupcakes

These Heavenly Raspberry Cheesecake Cupcakes are a delightful combination of creamy cheesecake and sweet, tangy raspberries. Perfect for any occasion, these individual-sized treats are easy to make and bursting with flavor, combining a buttery crust, smooth cheesecake filling, and fresh raspberry topping.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American
Servings 12 cupcakes
Calories 250 kcal

Ingredients
  

  • For the crust:
  • 1 cup graham cracker crumbs
  • 2 tbsp sugar
  • 1/4 cup unsalted butter melted
  • For the cheesecake filling:
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • For the raspberry topping:
  • 1 cup fresh raspberries or thawed frozen raspberries
  • 2 tbsp sugar
  • 1 tsp lemon juice

Instructions
 

  • Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
  • Prepare the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Spoon about 1 tablespoon of the mixture into each cupcake liner and press down to form a crust.
  • Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth. Add the vanilla extract, eggs (one at a time), sour cream, and heavy cream. Beat until the mixture is creamy and well combined.
  • Assemble: Divide the cheesecake filling evenly among the prepared cupcake liners, pouring over the crust.
  • Bake: Place the muffin tin in the oven and bake for 18-20 minutes or until the centers are set (they may jiggle slightly). Let cool completely.
  • Prepare the raspberry topping: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally until the raspberries break down and the mixture thickens. Allow it to cool to room temperature.
  • Top the cupcakes: Spoon a small amount of raspberry topping onto each cheesecake cupcake.
  • Chill: Refrigerate the cupcakes for at least 2 hours before serving.

Notes

  • For a thicker crust, increase the graham cracker crumbs to 1 1/2 cups.
  • If fresh raspberries aren’t available, you can substitute with frozen raspberries. Just ensure they are fully thawed and drained to avoid excess liquid.
  • For added flair, top the cupcakes with whipped cream or a mint leaf before serving.
 

Nutrition

Calories: 250kcalCarbohydrates: 20gProtein: 3gFat: 18gFiber: 3gSugar: 15g
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