Description
These Heavenly Raspberry Cheesecake Cupcakes combine a buttery graham cracker crust with a smooth, creamy cheesecake filling infused with fresh raspberry puree. Perfectly portioned for individual servings, they’re a delightful dessert that balances sweet, tangy flavors with a luscious texture.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup raspberry puree (fresh or frozen raspberries blended and strained)
Topping
- 1/4 cup raspberry puree (fresh or frozen raspberries blended and strained)
- 1 tbsp powdered sugar (optional)
Instructions
- Prepare the crust. Preheat the oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
- Form the crust in cupcake tins. Line a 12-cup muffin tin with cupcake liners. Press about 1-2 tablespoons of the crust mixture into the bottom of each liner to create an even base. Set aside.
- Make the cheesecake filling. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1/2 cup granulated sugar and continue mixing until creamy. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract, sour cream, heavy cream, and 1/4 cup raspberry puree until just combined and smooth.
- Fill the cupcake liners. Spoon the cheesecake filling over the prepared crusts, filling each liner about 3/4 full.
- Bake the cupcakes. Bake in the preheated oven for 22-25 minutes, or until the cheesecake is set but still slightly jiggly in the center. Remove from the oven and allow to cool in the tin for about 10 minutes.
- Chill. Transfer the cheesecake cupcakes to the refrigerator and chill for at least 3 hours or overnight to set completely.
- Decorate and serve. Before serving, top each cheesecake cupcake with a spoonful of the remaining raspberry puree. Optionally, dust with powdered sugar for an elegant finish.
Notes
- Use room temperature cream cheese for a smooth filling.
- Make sure to strain the raspberry puree to remove seeds for a silky texture.
- Allow the cupcakes to chill thoroughly to firm up the cheesecake texture.
- Can be stored in an airtight container in the refrigerator for up to 4 days.
- For extra raspberry flavor, swirl some puree into the filling just before baking.
