Raspberry Cheesecake Cupcakes Recipe
Indulge in these delightful Raspberry Cheesecake Cupcakes that offer a perfect balance of creamy cheesecake, sweet raspberry preserves, and a crunchy graham cracker crust. These mini treats are ideal for parties or special occasions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Topping:
- 1/2 cup raspberry preserves
- 24 fresh raspberries
- Whipped cream for topping (optional)
Instructions
- Prepare Crust: Preheat oven to 325°F. Line muffin tin with cupcake liners. Mix graham cracker crumbs, sugar, and melted butter. Press into liners.
- Make Filling: Beat cream cheese and sugar until smooth. Add eggs, one at a time. Mix in vanilla and sour cream.
- Assemble: Divide batter into liners. Add raspberry preserves, swirl gently. Bake for 18–20 minutes.
- Cool: Let cupcakes cool in pan for 30 minutes, then refrigerate for at least 2 hours.
- Serve: Top with fresh raspberry and whipped cream, if desired.
Notes
- Make ahead for convenience.
- Experiment with different fruit preserves.
- Store leftovers covered in the refrigerator.
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 17 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
