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
Scale
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.
