Heavenly Raspberry Cheesecake Cupcakes
Creamy, rich cheesecake meets sweet-tart raspberries in these irresistible mini desserts! With a buttery graham cracker crust, a velvety cheesecake filling, and a beautiful raspberry swirl, every bite tastes like pure heaven. Perfect for parties, holidays, or whenever you’re craving a bakery-style treat at home!
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
Directions
- Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
- In a small bowl, combine the graham cracker crumbs and melted butter until evenly moistened.
- Press about 1 tablespoon of the mixture firmly into the bottom of each liner to create the crust.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until fully combined.
- Carefully fold in the fresh raspberries, trying not to crush them.
- Divide the cheesecake batter evenly among the cupcake liners, filling each about ¾ full.
- Add a small spoonful of raspberry jam to the center of each cupcake and gently swirl with a toothpick for a marbled effect.
- Bake for 22–25 minutes, or until the edges are set while the centers remain slightly jiggly.
- Allow the cupcakes to cool completely at room temperature.
- Refrigerate for at least 4 hours, or overnight for the best texture and flavor.
Tips for Perfect Cheesecake Cupcakes
- Use full-fat cream cheese for the creamiest results.
- Bring all dairy ingredients to room temperature before mixing to avoid lumps.
- Don’t overmix once the eggs are added, as this can cause cracks.
- Chill overnight for an even richer flavor and firmer texture.
- Garnish with fresh raspberries, whipped cream, or a drizzle of raspberry sauce before serving.
Prep Time: 20 minutes
Bake Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 12 cupcakes
Calories: Approximately 320 kcal per cupcake
These elegant little cheesecakes are guaranteed to disappear fast—so you may want to make a double batch!