Description
Sweet raspberry cheesecake cupcakes blend creamy indulgence with fruity zest in a perfect handheld dessert. Delicate graham cracker bases and silky cream cheese filling topped with fresh raspberry garnish invite you to savor each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 cups cream cheese (softened)
- 2 large eggs
- 1 1/2 cups graham cracker crumbs
- 3/4 cup granulated sugar
- 1 cup fresh raspberries
Crust and Binding Ingredients:
- 1/4 cup unsalted butter (melted)
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Compote and Garnish Ingredients:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 2 tablespoons raspberry jam
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (dissolved in 1 tablespoon cold water)
Instructions
- Preheat the oven to 325°F (165°C) and arrange cupcake liners in a muffin tin, ensuring even spacing for uniform baking.
- Create a buttery graham cracker base by thoroughly mixing crumbs with melted butter, then firmly pressing the mixture into the bottom of each liner to form a compact foundation.
- Whip cream cheese and sugar in a large bowl until achieving a silky, lump-free consistency. Incorporate eggs individually, blending thoroughly after each addition to maintain a smooth texture.
- Gently fold in vanilla extract and sour cream, ensuring even distribution. Carefully integrate fresh raspberries and raspberry jam, taking care to avoid excessive stirring that might compromise the mixture’s delicate structure.
- Distribute the cheesecake batter into liners, filling approximately three-quarters full to allow room for rising during baking. Place in preheated oven and bake for 20-22 minutes until centers appear set and edges are slightly golden.
- Remove cupcakes from oven and allow complete cooling at room temperature, then transfer to refrigerator for thorough chilling.
- Prepare raspberry compote by combining raspberries, sugar, and lemon juice in a saucepan. Simmer over medium heat, stirring periodically until raspberries break down and liquid becomes syrupy.
- Introduce cornstarch mixture to the compote, continuing to cook for 1-2 minutes until achieving a thickened consistency. Remove from heat and let cool completely.
- Once cupcakes are chilled, generously top each with a spoonful of raspberry compote. Embellish with additional fresh raspberries for a vibrant, elegant presentation.
Notes
- Ensure cream cheese is at room temperature to achieve a smooth, lump-free filling for your cupcakes.
- Gently fold raspberries to prevent breaking them completely, maintaining beautiful fruit pockets throughout the cheesecake.
- Use fresh raspberries for maximum flavor and vibrant color in both filling and topping.
- Make these gluten-free by substituting graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 245 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 70 mg