These Raspberry Cheesecake Cupcakes are tiny treasures packed with creamy cheesecake goodness and a punch of fruity raspberry flavor. They’re perfect for a sweet treat any day!
Honestly, who can resist that fluffy frosting and tart fruit topping? I always save a few for myself because they disappear fast—better grab one before they’re gone! 😋
Making these cupcakes is a breeze! All you need is some mixing and baking, and then you can enjoy the tasty combo of cheesecake and raspberries. Perfect for parties or just a cozy night in!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for your crust. If you don’t have them, you can use digestive biscuits or even Oreo cookies for a chocolate twist!
Cream Cheese: The heart of the cheesecake filling. If you’re looking for a lighter option, consider using Neufchâtel cheese. Vegan cream cheese is also a great alternative for a dairy-free option.
Sour Cream: Adds creaminess and a slight tang. You can swap it with Greek yogurt for a similar flavor, or omit it altogether, though this may affect the texture slightly.
Raspberries: Fresh berries give the best flavor. Frozen raspberries work just as well, but they might create more liquid. If you’re out of raspberries, any berry like strawberries or blueberries would also be tasty!
How Do You Ensure Your Cupcakes Are Perfectly Baked?
Baking these Raspberry Cheesecake Cupcakes requires a little attention, especially to cooking time. Here’s how to get them just right:
- Keep an eye on the edges of the cupcakes. They should be set, but the center can still be a bit jiggly. This is a sign they will set while cooling.
- After baking, allow them to cool in the pan to avoid cracking. Once they’re just warm, transfer them to the fridge to chill completely.
- Chilling is crucial! Let them rest for at least 3 hours. Overnight is even better for the flavors to meld.
Raspberry Cheesecake Cupcakes
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup sour cream
For the Raspberry Swirl:
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon granulated sugar
For Garnish:
- Fresh raspberries
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus 25 minutes to bake, and at least 3 hours to chill. It’s a simple process that requires a little patience for those creamy cupcakes to set in the fridge.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (163°C). This is important to ensure your cupcakes get the right amount of heat for a nice bake!
2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix everything together until it looks like wet sand. This will be your delicious crust!
3. Shape the Crust:
Divide the crust mixture evenly among the cupcake liners, pressing it down firmly to form an even layer. Bake them in the oven for about 5 minutes until they’re just set and then set them aside to cool slightly.
4. Prepare the Raspberry Swirl:
In a small saucepan over medium heat, combine the raspberries and sugar. Cook for 3-5 minutes until the raspberries are soft and the mixture thickens a bit. Afterward, strain the mixture through a fine sieve to remove the seeds and set it aside to cool.
5. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy, about 2-3 minutes. It should be free of lumps!
6. Add the Eggs:
Add the eggs one at a time, mixing well after each addition until fully incorporated. This step helps keep your filling smooth and fluffy!
7. Mix in Vanilla and Sour Cream:
Add the vanilla extract and sour cream to the mixture and mix until everything is creamy and smooth. Your batter should look luscious!
8. Fill the Cupcake Liners:
Now, pour the cheesecake batter over the crust in each cupcake liner, filling them about 3/4 full, leaving some space at the top.
9. Create the Raspberry Swirl:
Using a spoon, add small dollops of the raspberry sauce on top of each filled cupcake. With a toothpick or skewer, gently swirl the sauce into the batter. This creates a beautiful marbled effect!
10. Bake the Cupcakes:
Bake in the preheated oven for about 20-25 minutes. They’re done when the edges are set but the center still jiggles a little. This allows for a creamy texture!
11. Cool and Chill:
Take the cupcakes out of the oven and let them cool in the pan for about 15 minutes. Then, transfer them to the fridge to chill for at least 3 hours—overnight is even better if you can wait!
12. Garnish and Serve:
Before serving, top each cupcake with a fresh raspberry for a pop of color and a burst of flavor. Now, they’re ready to delight you and your guests!
Enjoy your creamy, tangy raspberry cheesecake cupcakes!
Can I Use Store-Bought Graham Cracker Crust?
Absolutely! If you’re short on time, a store-bought graham cracker crust is a great shortcut. Just make sure it fits into your muffin tin, or you can use mini crusts for individual servings!
How Do I Know When the Cupcakes Are Done Baking?
They’re done when the edges are set and the center has a slight jiggle. If you overbake them, they can become dry, so keep an eye on them toward the end of the baking time!
Can I Make These Cupcakes Gluten-Free?
Yes, you can! Substitute graham cracker crumbs with gluten-free graham crackers or another gluten-free cookie. Just be sure your other ingredients, like the baking powder, are also gluten-free!
What’s the Best Way to Store Leftovers?
Store the leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze them, place individual cupcakes in freezer-safe containers or wrap them tightly, and they’ll keep for about a month. Just thaw in the fridge overnight before serving!
