Raspberry Cheesecake Cupcakes
Love the thought of cheesecake but don’t want to buy the whole thing? These Raspberry Cheesecake Cupcakes are just the ticket! They’re the perfect combination of creamy cheesecake and zippy tart raspberries in a neat little cupcake-sized package.Â
Hosting a party, a special occasion, or satisfying a craving, no matter the reasons, with these cupcakes you’ll always stand a chance.
Why You Will Love This Recipe
- Perfectly Portioned: These cute cupcakes are a single-serving portion of creamy cheesecake goodness.
- Fresh and Fruity: The tartness of raspberries balances the richness of the cheesecake for a perfectly harmonious flavour.
- Good Looks: Your friends and family will think they came from a bakery!
- Easy to Make: This recipe is easy to follow, with simple steps and approachable ingredients.
- All-rounder: Great for parties, as an afternoon treat, or like a fancy dessert after dinner.
So now you fall in love with these cute mini cheesecakes? Here is everything you need to know about making a batch!
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
Ingredients
Gather these ingredients before you get started:
For the Crust:
- 1 cup graham cracker crumbs (or digestive biscuit crumbs)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 ounces (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
For the Topping:
- 1 cup fresh raspberries (plus extra for garnish, optional)
- 2 tablespoons powdered sugar (for sweetness)
Instructions
Step 1: Prep Your Equipment
- Preheat oven to 325° (160°C) first.
- To make for easy removal and little clean-up, line a 12-count muffin tin with cupcake liners.
Step 2: Make the Crust
- In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Mix until the texture is similar to wet sand.
- Add about a tablespoon of the crumb mixture in each cup of the cupcake liners. Use the back of a spoon or the bottom of a small drinking glass to press down firmly to make a compact crust.
- Bake crust for 5 minutes, remove from oven and set aside to cool.
Step 3: Make the Cheesecake Filling
- Using a hand mixer or stand mixer, beat your softened cream cheese with no lumps remaining.
- Stir in the sugar until completely incorporated.
- Add the vanilla extract, then the eggs one at a time. It is important to scrape down the sides of the bowl and make sure everything is blended properly.
- Finally, stir in the sour cream, mixing only until smooth.
Step 4: Assemble the Cupcakes
- Pour or spoon the cheesecake filling evenly over the cooled crusts. Fill each liner nearly to the top, reserving a little space for the toppings.
- Gently place 3-4 fresh raspberries in the center of each cupcake that is now filled.
Step 5: Bake
- Preheat the oven to 350 (180). When shaken, they should have a slight jiggle but not look wet.
- Take the cupcakes out of the oven and let them cool in the muffin tin down to room temperature. Then move them to the fridge and chill for a minimum of 2 hours (or overnight).
Step 6: Make the Final Adjustments
- Let cool, then dust the tops with powdered sugar and garnish with fresh raspberries before serving.
- Serve right away or keep in an airtight container in the fridge for 3 days.
How to Serve Raspberry Cheesecake Cupcakes
These cupcakes are versatile and can be served in a variety of ways:
- Straight from the Fridge: You want them chilled for the best creamy, refreshing bite.
- Fancy Dessert: You can also top it off with a dollop of whipped cream or some raspberry coulis for a more elegant look.
- Party Treat: Arrange on a platter, garnish with mint leaves for a pop of colour.
- Pair It: With a cup of coffee or a glass of dessert wine for a match made in heaven.
Notes
Recipe Notes
- Soften the cream cheese, you want it really soft for a smooth filling. Remove it from the fridge 20–30 minutes beforehand.
- Don’t skip the cooling step! Chilling sets the filling for the signature cheesecake texture.
- Experiment with add-ins! Substitute raspberries for blueberries or strawberries, or a combination of berries for a different version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Frequently Asked Questions (FAQs)
1. Can I use frozen raspberries?
Yes, you can! But be sure to thaw and drain them before using to avoid excess water from throwing off the cheesecake texture.
2. Does the crust have to be made of graham crackers?
Not at all. If you need to, you can even replace the graham crackers with digestive biscuits, Oreos, or gluten-free cookies.
3. How do you know when the cupcakes are done?
The centers should jiggle just a bit as you shake the muffin tin gently. Do not overbake; residual heat will carry the cheesecake as it rests after being removed from the oven.
4. Can I double the recipe?
Absolutely! Double all the ingredients and bake in two batches, or use two muffin tin.
5. Is a water bath necessary for this recipe?
There is no need for a water bath, as the small size of the cupcakes allows for even cooking.
Savour Every Bite
Raspberry Cheesecake Cupcakes are the perfect combination of creamy and tangy and sweet in an easy, portable size. Whether you bring these for a family gathering, party with friends, or simply treat yourself after a long day, these cupcakes are sure to bring smiles with each bite!
If you make this recipe, be sure to tag us on social media and let the [Brand Name] community know what you created! Happy baking, and be sure to savour each bite