There is something utterly delightful about these Heavenly Raspberry Cheesecake Cupcakes Recipe that will instantly brighten up your dessert game. Combining a buttery graham cracker crust with a luxuriously creamy cheesecake filling and a vibrant swirl of raspberry preserves, each bite delivers an explosion of flavor and texture. Whether you’re looking to impress guests or enjoy a special treat for yourself, these cupcakes balance sweet, tangy, and smooth elements in a mini, perfectly portioned package that’s just too good to resist.
Ingredients You’ll Need
This Heavenly Raspberry Cheesecake Cupcakes Recipe is surprisingly straightforward, relying on simple, wholesome ingredients that come together beautifully to create an irresistible dessert. Each element plays a crucial role—from the crumbly crust to the silky cheesecake filling and the bright raspberry swirl that adds a pop of color and flavor.
- 1 cup graham cracker crumbs: Provides a crunchy, buttery base that grounds the cupcake with nostalgic flavor.
- 3 tablespoons granulated sugar: Sweetens the crust just enough to complement the tartness of the raspberries.
- 4 tablespoons unsalted butter (melted): Binds the crust ingredients together and adds richness without overpowering.
- 16 ounces cream cheese (softened): The creamy heart of the cheesecake that gives these cupcakes their signature smoothness.
- ½ cup granulated sugar: Sweetens the cheesecake filling for a perfectly balanced taste.
- 2 large eggs: Help set the cheesecake filling as it bakes, lending structure and tenderness.
- 1 teaspoon vanilla extract: Adds warm, inviting notes that deepen the flavor profile.
- ¼ cup sour cream: Ensures a creamy texture and slight tang that harmonizes beautifully with the raspberry.
- ¾ cup raspberry preserves or raspberry jam: The star ingredient swirl that infuses fruity brightness and beautiful color.
- 12 fresh raspberries (optional, for topping): Adds an elegant, fresh finish and a burst of natural flavor.
How to Make Heavenly Raspberry Cheesecake Cupcakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and lining a 12-cup muffin tin with paper liners. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter, stirring until the mixture is evenly moistened. Press this mixture firmly into the bottom of each liner to create an even crust that will hold up beautifully as a base for your cheesecake filling.
Step 2: Make the Cheesecake Filling
Using a clean bowl, beat the softened cream cheese until it’s completely smooth and free of lumps. Gradually add the sugar and continue mixing until well combined. Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in vanilla extract and sour cream, creating a silky, creamy batter that will bake into the perfect cheesecake texture.
Step 3: Assemble the Cupcakes
Spoon the cheesecake filling evenly over the graham cracker crusts, filling each about three-quarters full to leave room for the raspberry swirl. Drop a small spoonful of raspberry preserves on top of each filled cupcake, then use a toothpick or skewer to gently swirl the jam into the batter for that gorgeous marbled effect.
Step 4: Bake and Cool
Bake the cupcakes for 20 to 22 minutes or until the centers are just set and no longer jiggle when gently shaken. Let them cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. After cooling, refrigerate the cupcakes for at least 2 hours to allow the cheesecake to firm up, ensuring that dreamy texture we love.
Step 5: Add Final Touches
If you like, garnish each cheesecake cupcake with a fresh raspberry right before serving to add a touch of elegance and an extra burst of fresh flavor. These little details make the dessert feel truly special.
How to Serve Heavenly Raspberry Cheesecake Cupcakes Recipe
Garnishes
While the fresh raspberry on top is classic and beautiful, you can also get creative with a light dusting of powdered sugar, a small mint leaf, or even a drizzle of melted white chocolate to elevate presentation and flavor. These garnishes enhance the visual appeal and invite those delightful first bites.
Side Dishes
Pair these cupcakes with a scoop of vanilla ice cream or a dollop of lightly whipped cream to balance the richness with creaminess. Coffee or a light dessert wine also makes an outstanding accompaniment, creating a well-rounded dessert experience for any occasion.
Creative Ways to Present
For festive occasions, consider serving the cupcakes in decorative liners or on a tiered dessert stand to make them the centerpiece of your table. You can also personalize them by swapping raspberry preserves for other fruit flavors like blueberry or strawberry for a customized touch that surprises and delights.
Make Ahead and Storage
Storing Leftovers
These Heavenly Raspberry Cheesecake Cupcakes Recipe keep beautifully in an airtight container in the refrigerator for up to 4 days. Proper storage ensures the cheesecake stays creamy and the crust maintains its texture without becoming soggy.
Freezing
You can freeze the cupcakes for up to one month. Wrap each cupcake tightly in plastic wrap and place in a freezer-safe container or bag. When ready to enjoy, thaw them overnight in the refrigerator for best texture and taste.
Reheating
Since these cupcakes are best enjoyed chilled, it’s ideal to serve them straight from the fridge. If you prefer them slightly less cold, let them sit at room temperature for about 15 minutes before eating. Avoid microwaving, as it can alter the texture.
FAQs
Can I use a different type of jam instead of raspberry preserves?
Absolutely! While raspberry adds a perfect balance of sweetness and tartness, strawberry, blueberry, or even apricot preserves work wonderfully and offer creative twists to the recipe.
Do I have to use sour cream in the filling?
Sour cream is key for adding tang and creating that smooth texture, but you can substitute it with Greek yogurt or crème fraîche if you prefer, keeping similar flavor and consistency.
Can this recipe be made gluten-free?
Yes! Substitute the graham cracker crumbs with gluten-free graham crumbs or crushed gluten-free cookies. Just be sure the rest of your ingredients are also gluten-free.
What if I don’t have a muffin tin?
A muffin tin is ideal for even portion sizes, but you can also bake the cheesecake batter in a small baking dish for a more traditional cheesecake presentation—just adjust baking time accordingly.
How do I prevent cracks in the cheesecake surface?
To minimize cracks, avoid overmixing the batter and bake until the center is just set without jiggling. Cooling the cupcakes gradually and refrigerating properly also helps maintain a smooth surface.
Final Thoughts
From the very first bite, this Heavenly Raspberry Cheesecake Cupcakes Recipe feels like a little piece of joy you can make anytime. It’s effortless enough for a weeknight treat but elegant enough to share at a party or special occasion. I encourage you to give it a go—once you do, these cupcakes might just become your new favorite dessert to bake and enjoy time and time again!
Print
Heavenly Raspberry Cheesecake Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 37 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Heavenly Raspberry Cheesecake Cupcakes are delightful individual-sized desserts featuring a buttery graham cracker crust, creamy cheesecake filling, and a sweet swirl of raspberry preserves. These mini cheesecakes are perfect for serving at parties or as a special treat, offering a luscious balance of tart and sweet flavors with an elegant presentation.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- ¾ cup raspberry preserves or raspberry jam
Topping
- 12 fresh raspberries (optional, for topping)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. In a bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Stir the mixture until it’s evenly moistened. Divide the crumb mixture evenly among the muffin liners and press firmly into the bottoms to create the crust base.
- Make the cheesecake filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add ½ cup sugar and mix until fully integrated. Beat in the eggs one at a time ensuring each is fully incorporated before adding the next. Then add vanilla extract and sour cream, mixing until the batter is smooth and creamy.
- Assemble the cupcakes: Spoon the cheesecake filling over each graham cracker crust, filling about three-quarters full. Add about 1 teaspoon of raspberry preserves on top of each filling. Use a toothpick or skewer to gently swirl the preserves into the batter, creating a marbled effect.
- Bake: Place the muffin tin in the oven and bake for 20 to 22 minutes, or until the cheesecake centers are just set and not jiggly. Remove from the oven and let cool in the pan for 10 minutes.
- Cool and chill: Transfer the cupcakes to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours to allow the cheesecake to firm up properly.
- Add the final touch: Before serving, top each cupcake with a fresh raspberry for an appealing presentation and burst of freshness.
Notes
- Feel free to substitute raspberry preserves with other fruit preserves such as blueberry or strawberry for different flavor variations.
- For a smoother cheesecake texture, bring all the dairy ingredients to room temperature before mixing.
- These cheesecake cupcakes freeze well and can be stored in the freezer for up to 1 month.
