Luscious Raspberry Cheesecake Cupcakes Recipe: Sweet Mini Delights

These delectable raspberry cheesecake cupcakes blend creamy indulgence with fruity charm.

A perfect balance of sweet and tangy, this raspberry cheesecake cupcakes recipe promises pure dessert magic.

Each bite delivers a velvety smooth cheesecake core nestled in a tender cupcake base.

Bright, fresh raspberries add a vibrant pop of color and refreshing flavor.

The delicate cream cheese frosting swirls with elegance, creating an irresistible visual and taste experience.

Soft, rich, and utterly decadent, these cupcakes elevate any gathering from ordinary to extraordinary.

Luscious Raspberry Cheesecake Cupcakes: Berry Swirl

• Swirl with Style: Create stunning raspberry swirls that transform ordinary cupcakes into Instagram-worthy desserts with minimal artistic skill required.
• Portable Party Treats: Perfectly sized individual servings make these cheesecake cupcakes ideal for potlucks, picnics, and gatherings where sharing delicious desserts matters most.
• Fruity Flavor Explosion: Vibrant raspberry sauce adds a tangy, bright burst of natural sweetness that perfectly complements the rich, creamy cheesecake base, elevating the entire dessert experience.
• Stress-Free Baking: Simple step-by-step instructions and basic ingredients ensure even novice bakers can confidently create a gourmet-looking dessert without complicated techniques or expensive equipment.

All About The Raspberry Cupcakes

• Graham Cracker Crumbs: A classic cookie base that provides a crunchy and sweet foundation for the cheesecake cupcakes.
• Sugar: Adds sweetness to the graham cracker crust.
• Butter: Helps bind the crust ingredients and creates a rich, golden texture.

• Cream Cheese: The primary ingredient that gives the cupcakes a smooth, creamy, and tangy base.
• Sugar: Balances the tanginess of the cream cheese and adds sweetness.
• Eggs: Provide structure and help bind the cheesecake filling together.
• Vanilla Extract: Enhances the overall flavor with its warm, sweet aroma.
• Sour Cream: Adds moisture and a subtle tanginess to the cheesecake filling.

• Raspberries, Sugar, Lemon Juice: Create a vibrant, sweet, and slightly tart sauce that adds color and fruity flavor to the cheesecake cupcakes.

Cheesecake Cupcake How-To

Step 1: Prepare Baking Station

Warm up the oven to 325°F.

Line a muffin tin with cute paper liners, creating the perfect stage for your delectable treats.

Step 2: Create Crumbly Crust

• Graham cracker crumbs
• Sugar
• Melted butter

Press about one tablespoon of this golden mixture into the bottom of each muffin cup, forming a delightful base.

Step 3: Whip Up Creamy Cheesecake Filling

In a large mixing bowl, blend cream cheese and sugar until silky smooth.

Gently incorporate eggs one by one, mixing thoroughly after each addition.

Stir in vanilla extract and sour cream until the mixture becomes luxuriously creamy.

Step 4: Prepare Vibrant Raspberry Sauce

• Raspberries
• Sugar
• Lemon juice

Cook over medium heat, watching the raspberries break down and the sauce thicken.

Strain to remove seeds, then let the sauce cool and develop its intense flavor.

Step 5: Assemble and Swirl

Carefully spoon the cheesecake batter into muffin cups, filling each about three-quarters full.

Add playful dollops of raspberry sauce on top.

Use a toothpick to create beautiful swirls, marbling the bright red sauce through the creamy white batter.

Step 6: Bake and Chill

Slide the muffin tin into the oven and bake for 18-20 minutes.

The centers should look just barely set.

Allow cupcakes to cool completely, then tuck them into the refrigerator for at least two hours to firm up and intensify their flavors.

Tips For Pretty, Tasty Cupcakes

• Bake cheesecake cupcakes in a water bath to create gentle, even heat and reduce surface cracking.
• Ensure cream cheese, eggs, and sour cream are at room temperature for smoother, lump-free batter mixing.
• Use a toothpick to create delicate raspberry swirls without overmixing the cheesecake batter.
• Refrigerate cupcakes for at least 2 hours to allow flavors to develop and achieve ideal creamy consistency.
• Strain raspberry sauce through a fine-mesh sieve to remove seeds and create a silky-smooth raspberry topping.

Remix With More Berries

• Gluten-Free Sensation: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly version that maintains the same rich texture and flavor.
• Vegan Velvet: Swap cream cheese with cashew-based cream cheese, use coconut cream instead of sour cream, and replace eggs with flax eggs to create a plant-based alternative that's equally creamy and indulgent.
• Berry Bliss Swap: Substitute raspberries with strawberries or blackberries for a different fruity profile, adjusting sugar levels to match the sweetness of the chosen berry.
• Chocolate Raspberry Fusion: Add melted dark chocolate to the cheesecake batter and create a chocolate-raspberry swirl for an extra decadent dessert experience.

Cupcake Serving Sweetness

• Berry Bliss Plating: Dust cupcakes with powdered sugar and garnish with fresh whole raspberries for an elegant, professional touch.
• Sweet Sauce Drizzle: Serve with additional warm raspberry sauce on the side, allowing guests to add extra fruity sweetness to their dessert.
• Creamy Companion: Pair these cupcakes with a dollop of whipped cream or a small scoop of vanilla bean ice cream to enhance the rich, smooth texture.
• Elegant Presentation: Place each cupcake on a delicate dessert plate with a mint leaf for a pop of color and refreshing garnish.

Keeping Berry Cupcakes Fresh

• Store the cheesecake cupcakes in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking and preserve their delicate texture.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. They'll stay fresh for 2-3 months. Thaw overnight in the refrigerator before serving.
• Keep at room temperature for no more than 2 hours due to dairy ingredients. Always store in a cool, dry place away from direct sunlight.
• Gently warm in the microwave for 10-15 seconds at 50% power. Alternatively, let them sit at room temperature for 15-20 minutes to soften naturally and restore their creamy consistency.

FAQs

• Can I use frozen raspberries instead of fresh ones?

Yes, frozen raspberries work perfectly. Thaw them completely and drain excess liquid before cooking the raspberry sauce.

• How do I prevent my cheesecake cupcakes from cracking?

Avoid overmixing the batter, bake at a consistent temperature, and don’t overbake. A water bath can also help prevent cracks.

• Is it necessary to strain the raspberry sauce?

Straining removes seeds for a smoother texture, but it’s optional. If you don’t mind seeds, you can skip this step.

• Can I make these cupcakes ahead of time?

Absolutely! These cheesecake cupcakes can be prepared up to 2-3 days in advance and stored in the refrigerator, making them perfect for advance party planning.

Luscious Raspberry Cheesecake Cupcakes Recipe

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4.7 from 32 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Raspberry cheesecake cupcakes blend creamy indulgence with fruity elegance, creating a dessert that dances between classic comfort and modern charm. Rich cream cheese and fresh raspberries promise a delightful experience that will leave you craving another sweet, tangy bite.

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Ingredients

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Cheesecake Cupcakes Ingredients:

Main Ingredients:

• 16 ounces (454 grams) cream cheese, softened
• 2 large eggs, room temperature
• 1 cup (120 grams) graham cracker crumbs
• 1/2 cup (100 grams) fresh or frozen raspberries

Sweeteners and Stabilizers:

• 3/4 cup (150 grams) granulated sugar
• 2 teaspoons all-purpose flour
• 1 teaspoon cornstarch

Additional Ingredients:

• 5 tablespoons (71 grams) unsalted butter, melted
• 1/4 cup (60 grams) sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon granulated sugar (for raspberry swirl)
• 1 teaspoon lemon juice
• Fresh raspberries (for garnish)
• Whipped cream (for garnish)
• Mint leaves (for garnish)

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Instructions

1. Warm the oven to 325°F and arrange paper liners inside a muffin tin, creating a perfect canvas for delicate cupcake preparation.
2. Craft a crumbly base by blending graham cracker crumbs with sugar and melted butter, then gently compress a tablespoon of this mixture into each muffin compartment, forming a sturdy foundation.
3. Whip cream cheese and sugar in a spacious mixing bowl until silky smooth, incorporating eggs individually and ensuring thorough integration after each addition. Fold in vanilla extract and sour cream, creating a luxurious, velvety batter.
4. Transform fresh raspberries into a vibrant sauce by simmering with sugar and lemon juice over medium heat. Allow the fruit to disintegrate and thicken for approximately 5 minutes, then strain to eliminate seeds, letting the sauce cool and develop its intense flavor.
5. Carefully distribute the cheesecake mixture into muffin cups, filling each about three-quarters full. Artfully dollop raspberry sauce across the surface, then use a toothpick to create elegant swirling patterns that marbleize the cupcake tops.
6. Bake for 18-20 minutes until the centers achieve a delicate, barely set consistency. Allow cupcakes to cool completely at room temperature, then chill in the refrigerator for a minimum of 2 hours to enhance texture and flavor complexity.

Notes

• Press graham cracker mixture firmly into muffin cups to create a compact, even base that won’t crumble when eating.
• Ensure cream cheese is at room temperature before mixing to achieve a silky-smooth cheesecake texture without lumps.
• Use a light hand when creating raspberry sauce swirls to maintain beautiful marbled patterns without over-mixing.
• Allow cupcakes to cool gradually at room temperature before refrigerating to prevent cracking and maintain a creamy consistency.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 255 kcal
• Sugar: 14 g
• Sodium: 120 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.3 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 65 mg