Raspberry Cheesecake Cupcakes Recipe
Indulge in these delightful Raspberry Cheesecake Cupcakes that offer a perfect balance of creamy cheesecake, tangy raspberries, and sweet vanilla. These mini treats are ideal for parties or a special dessert.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 37 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Cheesecake Cupcakes:
- 12 vanilla wafer cookies (or graham cracker crust base)
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
Raspberry Swirl:
- 1/2 cup raspberry preserves or jam
- 1/2 cup fresh raspberries (plus more for garnish, optional)
Instructions
- Preheat oven: Preheat to 325°F (163°C) and line muffin tin with liners. Place a vanilla wafer in each liner.
- Prepare batter: Beat cream cheese until smooth, add sugar, eggs, vanilla, sour cream, and flour. Mix until smooth.
- Fill liners: Spoon batter into liners, filling about 3/4 full.
- Add raspberry swirl: Swirl raspberry preserves with raspberries, drop onto each cupcake, and swirl with a toothpick.
- Bake: Bake for 20–22 minutes until set. Cool, then chill for at least 2 hours.
- Serve: Top with more raspberries if desired.
Notes
- Seedless jam creates a smoother swirl.
- Cupcakes freeze well; thaw in the fridge before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 18g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
