I’ve got something sweet and special for you today! If you love the creamy texture of cheesecake and the bright taste of raspberries, you’re in for a real treat. I’ve put together two wonderful raspberry cheesecake recipes that are simple to make and taste absolutely delicious.
Whether you’re looking for a lovely dessert for a gathering or just a sweet bite for yourself, these recipes are perfect. I hope you enjoy making and eating them as much as I do!
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Sweet Raspberry Cheesecake Cupcakes Recipe
These small raspberry cheesecake cupcakes are just right for a sweet bite. They are creamy and fruity, perfect for sharing at any get-together.
Key Ingredients & Tips for Cupcakes
- Soft Cream Cheese: Always use cream cheese that’s at room temperature. This helps you get a super smooth filling without any lumps.
- Fresh Raspberries: Gently press fresh raspberries into the batter before baking. This gives you lovely bursts of fruit flavor in every cupcake.
- Cupcake Liners: Using paper liners makes these cupcakes really easy to serve and helps with quick cleanup.
What You Need for Raspberry Cheesecake Cupcakes
- 1 ½ cups graham cracker crumbs
- ¼ cup melted unsalted butter
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries
⏱️ Time: 45 minutes🍽️ Yields: 12 cupcakes
How to Make Raspberry Cheesecake Cupcakes
Step 1: Prep the Crusts
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a small bowl, mix the graham cracker crumbs and melted butter. Press about a tablespoon of this mixture firmly into the bottom of each lined cupcake well to form the crust.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese with the sugar until the mixture is smooth and light. Beat in the eggs one at a time, then stir in the vanilla extract. Pour the creamy filling evenly over the prepared crusts in the muffin tin. Gently place a few fresh raspberries on top of each cupcake.
Step 3: Bake and Chill
Bake for 20-25 minutes, or until the edges are set and the center of the cupcakes still has a slight wobble. Let the cupcakes cool completely in the muffin tin on a wire rack. Once cool, move them to the refrigerator and chill for at least 2 hours before serving.
📝 Final Note
For a nice finish, you can brush a little warm raspberry jam over the cooled cupcakes just before you serve them.
Classic Raspberry Cheesecake for Desserts
This classic raspberry cheesecake is smooth and rich, with a bright berry taste. It’s a wonderful dessert for any special meal or simply to enjoy at home.
Key Ingredients & Tips for Cheesecake
- Water Bath Baking: Baking your cheesecake in a water bath helps it cook slowly and evenly, preventing cracks and keeping it super creamy.
- Room Temperature Items: Make sure all your dairy ingredients are at room temperature. This makes sure everything mixes well and gives you a smooth batter.
- Chill Time is Key: Let the cheesecake chill fully, ideally overnight. This really sets the texture and makes it much easier to slice neatly.
What You Need for Raspberry Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust)
- ½ cup melted unsalted butter
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar (for filling)
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, for topping
⏱️ Time: 1 hour 30 minutes🍽️ Yields: 8-10 servings
How to Make Your Raspberry Cheesecake
Step 1: Prepare Crust & Pan
Preheat your oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan. If you’re using a water bath, wrap the outside of the pan tightly with heavy-duty foil.
Step 2: Create the Creamy Filling
In a large mixing bowl, beat the softened cream cheese with the sugar until it’s smooth and fluffy. Beat in the eggs one at a time, just until combined. Then, stir in the sour cream and vanilla extract. Pour this smooth filling over your prepared crust in the springform pan.
Step 3: Bake and Cool
Bake the cheesecake for 60-75 minutes, or until the edges are set and the center still has a slight wobble when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove, cool completely on a rack, then chill in the refrigerator for at least 4 hours, or preferably overnight.
📝 Final Note
Top your cooled raspberry cheesecake with fresh raspberries right before you serve it for the best look and taste.
