Luscious Raspberry Cheesecake Cupcakes Recipe
These Luscious Raspberry Cheesecake Cupcakes are a delightful combination of creamy cheesecake and fresh raspberry swirls, all atop a buttery graham cracker crust. Perfect for individual servings, these cupcakes are ideal for any gathering or special occasion, offering a fruity twist on classic cheesecake. Simple to make and full of rich, tangy flavors!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Graham cracker crumbs
- Butter (melted)
- Cream cheese (softened)
- Sugar
- Eggs
- Vanilla extract
- Fresh raspberries
- Sugar (for raspberry sauce)
- Lemon juice
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs and melted butter, then press into the bottom of each liner for the crust.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla extract, mixing until combined.
- In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until the raspberries break down and form a sauce. Strain to remove seeds if desired.
- Spoon the cheesecake batter over the crusts, then swirl in the raspberry sauce using a toothpick.
- Bake for 18-20 minutes until set, then cool completely and chill before serving.
Notes
- Use frozen raspberries if fresh ones are not available.
- Garnish with fresh raspberries or a dollop of whipped cream for extra flair
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 18g
- Sodium: 160mg