Raspberry Cheesecake Cupcakes Recipe

If you love a creamy cheesecake but crave the simplicity of cupcakes, these Raspberry Cheesecake Cupcakes will instantly win your heart! They capture everything you adore about classic cheesecake—light, velvety filling, tangy berry swirls, and a buttery graham cracker base—in sweet, perfectly-portioned form. Bursting with berry flavor and finished with a pop of fresh raspberry, these charming mini desserts are just as impressive at a party as they are for a quiet night in.

this Recipe

Ingredients You’ll Need

This recipe comes together effortlessly with a handful of basics, each one playing a starring role. From the crunchy crust to the luscious filling and bright raspberry swirl, every component adds a special touch to your Raspberry Cheesecake Cupcakes.

• Graham cracker crumbs: The foundation that brings a delightfully sandy crunch to each bite and beautifully offsets the creamy filling.
• Granulated sugar: Balances tartness and brings just the right amount of sweetness to both the crust and the cheesecake mixture.
• Unsalted butter (melted): Binds the graham crumbs together and delivers a rich, toasty flavor to each cupcake.
• Cream cheese (softened): The heart of the recipe—choose full-fat for extra creaminess and unbeatable texture.
• Large eggs (room temperature): Gently set the batter as it bakes, ensuring a tender, velvety result.
• Vanilla extract: Adds a subtle, fragrant warmth to every cupcake.
• Sour cream: Gives the filling its signature tang and ultra-soft mouthfeel.
• Raspberry preserves: Swirled into the center, they provide a burst of color and a pop of berry brightness in every bite.
• Fresh raspberries: The perfect crowning jewel—each cupcake is finished with a berry for juicy contrast.
• Whipped cream (optional): For an extra flourish and a dreamy, cloud-like finish on top.

How to Make Raspberry Cheesecake Cupcakes

Step 1: Prepare the Crust

Start by preheating your oven to 325°F and lining a muffin tin with 12 cupcake liners. In a small bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Stir until everything looks like wet sand—it should hold together when pressed. Spoon about a tablespoon of this mixture into each liner and pack it down firmly with the back of a spoon or your fingers. This buttery, golden base gives your Raspberry Cheesecake Cupcakes that crave-worthy crunch.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and remaining ½ cup of sugar together until the mixture is ultra-smooth and creamy—no lumps! Add the eggs one at a time, mixing gently on low just until incorporated. Stir in the vanilla extract and sour cream last, folding everything together so the batter stays fluffy. This step is key to achieving the cloud-like texture that defines great Raspberry Cheesecake Cupcakes.

Step 3: Assemble and Add the Raspberry Swirl

Divide your cheesecake filling evenly among the prepared liners, using a small spoon or cookie scoop for easy and even portions. Drop about 1 teaspoon of raspberry preserves into the center of each cupcake. Take a toothpick and swirl the preserves around for a marble effect—the more you swirl, the more dramatic your cupcakes will look! The ruby-red swirl not only looks gorgeous, it guarantees luscious raspberry flavor in every bite.

Step 4: Bake and Cool

Slide your tin into the oven and bake the cupcakes for 18 to 20 minutes. You’ll know they’re done when the edges are set but the centers still have the slightest jiggle. Remove the pan and let the cupcakes cool for 30 minutes right in the tin—this slow cooling process prevents cracks. Once they’ve cooled off, transfer the pan to the fridge to chill for at least 2 hours. Chilling solidifies the creamy texture and intensifies the flavors of Raspberry Cheesecake Cupcakes.

Step 5: Top and Serve

When you’re ready to serve, remove each cupcake from the liner. Top with a swirl of whipped cream and a fresh raspberry. Every little detail adds to the charm! These bite-sized treats are officially ready to dazzle your tastebuds.

How to Serve Raspberry Cheesecake Cupcakes

Garnishes

The crowning glory of Raspberry Cheesecake Cupcakes is that final flourish! Whipped cream provides a cloud-like contrast to the tangy filling, while a single fresh raspberry instantly signals the fruity flavor inside. For extra sparkle, you can dust the tops with confectioners’ sugar or add a few curls of white chocolate.

Side Dishes

Pair your Raspberry Cheesecake Cupcakes with a medley of fresh berries, a light fruit salad, or a tall glass of sparkling water with lemon. Their richness is balanced perfectly by crisp, juicy sides—the sort of refreshment that turns dessert into a celebration. If you’re hosting a party, try serving them alongside mini lemon tarts or chocolate-dipped strawberries for a show-stopping dessert tray.

Creative Ways to Present

Go beyond the standard cupcake liner! Arrange your Raspberry Cheesecake Cupcakes on a tiered cake stand for afternoon tea, or serve each cupcake in a mini mason jar for a portable picnic treat. For special events, wrap each one in a ribbon and gift box for the sweetest take-home favor. Their pretty swirled tops and jewel-bright raspberries are guaranteed to turn heads however you present them.

Make Ahead and Storage

Storing Leftovers

To keep your Raspberry Cheesecake Cupcakes fresh, store them in an airtight container in the refrigerator for up to 4 days. The crust will stay crisp and the creamy centers will remain perfectly velvety. If you’re planning ahead, these cupcakes actually taste even better on day two when the flavors have settled in!

Freezing

Want to prep even further ahead? You can freeze Raspberry Cheesecake Cupcakes—just skip the fresh raspberry and whipped cream toppings until after thawing. Arrange the cooled cupcakes in a single layer in an airtight container or freezer-safe bag, and freeze for up to a month. Thaw overnight in the refrigerator before garnishing and serving.

Reheating

Cheesecake cupcakes are best enjoyed chilled, but if you’d like to take the chill off, let them sit at room temperature for 10-15 minutes before serving. Avoid using a microwave, as it can affect the smooth texture. Enjoy them as a refreshing, creamy treat straight from the fridge—no reheating required!

FAQs

Can I use other fruit preserves instead of raspberry?

Absolutely! While raspberry is a classic, you can easily swap in strawberry, blueberry, or even cherry preserves for a twist. Each gives the cupcakes a unique flavor—but trust me, Raspberry Cheesecake Cupcakes are particularly delightful with their zippy berry punch.

What if I don’t have graham crackers for the crust?

No worries! You can use crushed vanilla wafers, digestive biscuits, or even chocolate cookies. Just make sure to crush them finely and follow the same steps for mixing with butter and sugar.

Do I have to chill the cupcakes before serving?

Yes, chilling is key! The cooling time in the fridge allows the centers to set and the flavors to develop, making every bite of Raspberry Cheesecake Cupcakes perfectly creamy and delicious.

Can I make these cupcakes gluten-free?

Definitely! Just choose certified gluten-free graham crackers or cookies for the crust. The rest of the ingredients are naturally gluten-free, so everyone can still enjoy these dainty cheesecakes.

How can I tell when the cupcakes are done baking?

Look for set edges and a slightly wobbly center that jiggles gently when you tap the pan. Overbaking is the enemy of creamy cheesecake, so don’t wait for them to feel fully firm—they’ll finish setting as they cool.

Final Thoughts

If you’re looking for a dessert that combines elegance, fun, and the flavors of a classic cheesecake, Raspberry Cheesecake Cupcakes are always a hit. They’re as joyful to make as they are to eat, so I hope you’ll whip up a batch soon and share them with someone sweet!

Print