Description
These Heavenly Raspberry Cheesecake Cupcakes are the ultimate dessert for cheesecake lovers! A buttery graham cracker crust forms the base, topped with a creamy, velvety cheesecake filling and a sweet-tart raspberry topping. Perfect for any occasion, these bite-sized cheesecakes are sure to impress!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Raspberry Topping:
- 1 cup fresh raspberries (or frozen, thawed)
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Preheat Oven and Prepare Muffin Tin:
- Preheat the oven to 325°F (163°C).
- Line a muffin tin with cupcake liners or lightly grease it.
- Prepare the Crust:
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well-combined and crumbly.
- Press about 1-2 tablespoons of the mixture into the bottom of each cupcake liner to form a crust.
- Bake for 5 minutes, then remove from the oven and set aside.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract and sour cream until fully combined.
- Assemble the Cupcakes:
- Spoon the cheesecake filling over the baked graham cracker crust, filling each cupcake liner nearly to the top.
- Bake the cheesecake cupcakes in the preheated oven for 18-20 minutes, or until the centers are set and a toothpick inserted comes out clean.
- Prepare the Raspberry Topping:
- In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5-7 minutes). Let it cool.
- Assemble the Cupcakes:
- Once the cupcakes are baked and cooled, spoon a teaspoon of the raspberry topping onto each cheesecake cupcake.
- Let the cupcakes cool completely before refrigerating for at least 2 hours or until ready to serve.
- Serve:
- Serve chilled, and enjoy the heavenly combination of creamy cheesecake and tart raspberry!
Notes
- You can make the raspberry topping ahead of time and store it in the refrigerator.
- If you prefer a smoother raspberry topping, blend the mixture and strain out the seeds before using.
- You can also use other berries like strawberries or blueberries if desired.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American