Raspberry Cheesecake Cupcakes are a sweet little treat that everyone will love! They have a creamy cheesecake filling with a burst of tart raspberries, all in a cute cupcake form.
These cupcakes are like tiny dessert hugs! I enjoy serving them at parties because they’re so easy to eat. Plus, they always get smiles—who can resist cute mini cheesecakes? 😊
Key Ingredients & Substitutions
Graham Cracker Crumbs: These crumbs create a delicious crust. If you can’t find them, try using crushed digestive biscuits or even Oreos for a chocolatey twist!
Cream Cheese: Softened cream cheese gives that creamy texture. Neufchâtel cheese is a lower-fat option if you’re looking for a lighter version, and it works just as well here.
Sour Cream: Sour cream adds tanginess and creaminess. Plain Greek yogurt is a great substitute and also gives a nice thickness to the filling.
Raspberries: Fresh raspberries are best, but you can use frozen ones too. Just make sure to thaw and drain them first. If berries aren’t in season, consider using a fruit puree from strawberries or blueberries.
Heavy Cream: Instead of heavy cream for the topping, you can use whipping cream which has a slightly lower fat content, or even coconut cream for a dairy-free option.
How Do You Create a Creamy Cheesecake Filling?
Making a smooth cheesecake filling is essential for these cupcakes. The key is to beat the cream cheese well until it’s completely smooth before adding other ingredients. Here’s how:
- Start with room-temperature cream cheese to avoid lumps.
- Beat it alone first until creamy, then add sugar and vanilla.
- When adding eggs, mix them in one at a time on low speed. This prevents too much air from getting in, which can cause cracks.
- Finally, gently fold in the sour cream until just mixed—avoid over-mixing.
With these tips and ingredient insights, you’ll create delicious Raspberry Cheesecake Cupcakes that everyone will adore! Happy baking!
Raspberry Cheesecake Cupcakes
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Fresh raspberries for garnish
How Much Time Will You Need?
This delicious recipe will take about 20 minutes to prepare and will need about 20-25 minutes to bake. After that, you will need to chill the cupcakes for at least 4 hours, or overnight for the best texture. In total, expect to spend about 4.5 hours, counting the chilling time!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly moistened.
Next, line a muffin tin with cupcake liners. Pour about 1 to 1 1/2 tablespoons of the crumb mixture into each liner, then press the mixture down tightly to form a solid crust.
2. Make the Raspberry Puree:
In a small saucepan, add the raspberries, sugar, and lemon juice. Cook this mixture over medium heat for about 5 minutes, or until the raspberries start breaking down and the mixture thickens. If you prefer a seedless puree, strain the mixture through a fine sieve and let it cool.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until nice and smooth. Gradually add in the granulated sugar and vanilla extract, beating until creamy. Then, add the eggs one at a time, mixing on low speed just until combined after each addition. Finally, mix in the sour cream until everything is blended well.
4. Assemble the Cupcakes:
Now it’s time to put it all together! Spoon a tablespoon of the cheesecake batter into each crust-lined liner. Next, drop about 1 teaspoon of the raspberry puree right on top of the batter. Using a toothpick or skewer, gently swirl the puree into the cheesecake batter to create a marbled look.
5. Bake and Cool:
Place the muffin tin in the oven and bake for 20 to 25 minutes. They’re ready when the centers are almost set but still slightly jiggly. Once baked, let the cupcakes cool in the pan for about 10 minutes, then carefully transfer them to a wire rack to cool completely.
6. Chill:
After they’ve cooled, pop them in the fridge and let them chill for at least 4 hours, or preferably overnight, so they can set properly.
7. Make the Whipped Cream Topping:
When you’re ready to serve, beat the heavy cream and powdered sugar together using an electric mixer until stiff peaks form.
8. Serve:
Pipe or spoon the freshly whipped cream onto the top of each cheesecake cupcake. Finish with a garnish of fresh raspberries, and they’re ready to enjoy! Serve chilled for the best flavor.
These Raspberry Cheesecake Cupcakes are a delightful treat for any occasion—enjoy your deliciously creamy, tangy, and fruity creation!
Can I Use Other Fruits for the Swirl?
Absolutely! While raspberries are delicious, you can substitute them with strawberries, blueberries, or even blackberries. Just make sure to adjust the sugar based on the sweetness of the fruit you choose.
Can I Make These Cupcakes Gluten-Free?
Yes, you can! Simply use gluten-free graham cracker crumbs for the crust and ensure all other ingredients are gluten-free as well. They’ll taste just as delightful!
How Long Do These Cupcakes Last?
Stored in an airtight container in the refrigerator, these Raspberry Cheesecake Cupcakes will last for up to 5 days. Just make sure to keep them chilled!
Can I Freeze Leftover Cupcakes?
Yes! You can freeze the unfrosted cupcakes. Once they are completely cooled, wrap them tightly in plastic wrap and then foil. They’ll stay fresh for up to 2 months. Just thaw in the fridge overnight before serving and add the whipped cream topping fresh!
