These Raspberry Cheesecake Cupcakes are a fun twist on classic cheesecake! With a creamy filling and a zesty raspberry topping, they are both cute and tasty.
When I make these, I can’t help but pop them in my mouth! They are perfect for parties or just a cozy treat at home. Trust me, you’ll want to make extra! 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for your cupcakes and gives them a nice crunch. If you don’t have graham crackers, you can use vanilla wafers or crushed digestive biscuits instead.
Cream Cheese: The star of the show! Make sure it’s softened to mix easily. If you want a lighter option, you could try using Neufchâtel cheese, which has less fat.
Fresh Raspberries: These add burst of flavor! If they’re out of season, you could substitute with frozen raspberries. Just be sure to thaw and drain excess liquid before folding them in.
Sour Cream: This gives the filling a creamy texture and slight tang. You can switch it for Greek yogurt, which will work just fine too.
Raspberry Jam: This is optional, but it adds a nice swirl. If you don’t have jam, a blueberry or strawberry jam could work, or just skip it for a simpler cupcake!
How Can You Ensure a Smooth Cheesecake Filling?
A smooth filling is key to perfect cheesecake cupcakes. Here are some tips to get it just right:
- Start with room temperature cream cheese. Cold cream cheese won’t blend well and can cause lumps.
- Beat the cream cheese alone before adding sugar. This gets it creamy first and prevents lumps from forming.
- Add eggs one at a time. Make sure each one is fully mixed in before adding the next to keep the filling smooth.
- Finally, do not over-mix once you add the raspberries. Gently fold them in to avoid excessive crushing and to keep some whole pieces intact.
Raspberry Cheesecake Cupcakes
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
For The Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar (for filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh raspberries (plus extra for topping)
- 1/4 cup raspberry jam or preserves (optional, for swirls)
For Garnishing:
- Fresh mint leaves (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 20-25 minutes for baking. After baking, allow cooling to room temperature, then refrigerate for at least 3 hours or until fully chilled and set. Overall, plan for a total of about 4-5 hours from start to finish, including chilling time.
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
Start by preheating your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners. This will keep the cupcakes easy to remove later.
2. Making the Crust:
In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Stir the mixture until it is evenly moistened. Next, take about 1 tablespoon of this crumb mixture and press it into the bottom of each cupcake liner to form a solid crust. Set this aside while you work on the filling.
3. Preparing the Filling:
In a large bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Then, add in the 2/3 cup sugar and continue to beat until well combined. Add the eggs one at a time, ensuring to mix well after each addition. Next, mix in the vanilla extract and sour cream until the mixture is completely smooth.
4. Adding Raspberries:
Gently fold in the fresh raspberries into the cream cheese batter. Be careful not to crush them too much; you want to keep some whole for texture and flavor.
5. Assembling the Cupcakes:
Spoon the cream cheese batter over the crusts in each muffin cup, filling them about 3/4 full. If you’re using raspberry jam, you can warm it slightly to make it easier to drizzle. Using a spoon or a piping bag, drizzle thin lines of raspberry jam on top of the batter, then use a toothpick or skewer to gently swirl it for a beautiful marbled effect.
6. Baking:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know they’re done when the centers look set but still slightly jiggly. Keep an eye on them to avoid overbaking!
7. Cooling and Chilling:
Once baked, remove the cupcakes from the oven and let them cool to room temperature. Then, refrigerate them for at least 3 hours or until they are thoroughly chilled and set.
8. Serving:
Before serving, top each cupcake with a fresh raspberry and, if you’d like, add a small mint leaf for decoration. Serve these delightful raspberry cheesecake cupcakes chilled, and enjoy the burst of flavors!
These mini cheesecakes have a crunchy base, creamy filling studded with raspberries, and a pretty raspberry swirl on top, making them perfect for any occasion or simply as a delightful treat! Enjoy your baking!
Can I Use Different Fruits Instead of Raspberries?
Absolutely! You can substitute with other berries like blueberries, strawberries, or blackberries. Just keep in mind that the flavor will change slightly, but the end result will still be delicious!
How Do I Store Leftovers?
Store any uneaten cupcakes in an airtight container in the refrigerator for up to 3 days. If you want to keep them for longer, you can also freeze them for up to a month. Just make sure to thaw them in the fridge before serving!
Can I Make These Cupcakes Gluten-Free?
Yes! Simply substitute the graham cracker crumbs with gluten-free graham crackers or crushed almonds for the crust. This way, you can enjoy these cute cupcakes without gluten.
What Should I Do If the Cupcakes Overbake?
If they happen to overbake and turn out a bit dry, try serving them with a dollop of whipped cream or fruit topping to add moisture. They’ll still taste great!
