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Luscious Raspberry Cheesecake Cupcakes Recipe

Luscious Raspberry Cheesecake Cupcakes Recipe


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4.7 from 32 reviews

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

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.


Ingredients

Scale

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)

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