Raspberry Cheesecake Cupcakes Recipe
Indulge in these delightful Raspberry Cheesecake Cupcakes that offer a perfect blend of creamy cheesecake with a burst of fresh raspberries, all in convenient individual portions. These mini cheesecakes are a joy for any dessert lover!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus chilling time)
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Vanilla Wafer Cookies:
- 12 vanilla wafer cookies
Cheesecake Batter:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup fresh raspberries, lightly mashed
Garnish:
- 1/4 cup raspberry preserves
- Whipped cream and extra raspberries for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- Prepare Base: Place one vanilla wafer cookie in the bottom of each liner.
- Mix Cheesecake Batter: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract and sour cream. Gently fold in mashed raspberries.
- Bake: Divide batter into liners and bake for 22-25 minutes until set. Cool, then chill for 2 hours.
- Final Touches: Warm raspberry preserves, spoon over cupcakes, and garnish with whipped cream and raspberries.
Notes
- These cupcakes can be made a day ahead and kept refrigerated.
- For a smoother texture, press raspberries through a sieve before adding to the batter to remove seeds.
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 15g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
