These Raspberry Cheesecake Cupcakes are a sweet treat that brings together creamy cheesecake and tangy raspberries in a cute little package! Perfect for parties or just because!
I love how easy these are to make! Bake them, top with some fresh raspberries, and you’ve got a fun dessert everyone will enjoy. Just watch out, they’re hard to share! 😄
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base of your crust, providing a sweet and crunchy texture. If you don’t have graham crackers, you can use digestive biscuits or shortbread cookies for a similar result.
Cream Cheese: Essential for that rich, creamy cheesecake flavor. If you’re looking for a lighter option, consider using Neufchâtel cheese. Dairy-free cream cheese works well as a substitute too!
Sour Cream: Adds creaminess and a slight tang. If you want to skip it, you can use Greek yogurt for a healthier twist, or just add an extra egg.
Raspberries: The star ingredient for that delicious swirl. If fresh raspberries are hard to find, frozen ones work just as well! You can also swap with strawberries or blueberries for a different flavor.
What’s the Best Way to Avoid Over-Baking Cheesecake Cupcakes?
Getting the baking time right is crucial for these cupcakes. To avoid a dry texture, remember these tips:
- Keep an eye on the cupcakes as they bake. They should have set edges but a slightly jiggly center when done.
- Use an oven thermometer if you’re unsure about your oven temperature, as they can often be off.
- If you have a convection oven, reduce the temperature by 25°F (about 15°C), since they cook faster.
Let them cool slowly after baking to preserve the creaminess, then refrigerate for the best results. Happy baking!
Raspberry Cheesecake Cupcakes
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Raspberry Swirl:
- 3/4 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Garnish:
- Fresh raspberries for topping
How Much Time Will You Need?
This delightful recipe takes about 15 minutes for prep time and around 25 minutes for baking. After that, allow some time for the cupcakes to cool and chill in the fridge for at least 3 hours (or overnight for best results). So in total, you’re looking at about 4 hours to enjoy these tasty treats.
Step-by-Step Instructions:
1. Preheat Oven & Prepare Pan:
First things first, preheat your oven to 325°F (163°C). While that’s warming up, line a 12-cup muffin pan with paper cupcake liners. This will make it easy to remove your delicious cupcakes later.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until it looks like wet sand. This mix is going to be the tasty base of your cupcakes!
3. Fill Cupcake Liners with Crust:
Now, evenly divide the crust mixture into the lined cupcake cups. Press it down firmly to form a nice, even layer at the bottom. Set the pan aside while you prepare the filling.
4. Prepare Raspberry Swirl:
In a small saucepan, toss the raspberries, sugar, and lemon juice together. Heat it on medium until the raspberries soften and start to break down, which should take about 5 minutes. Once done, strain the mixture through a fine mesh sieve to remove any seeds, and let it cool.
5. Make Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with the sugar using a hand mixer for about 2 minutes until smooth and creamy. Add your eggs one by one, mixing well after each addition. Finally, stir in the vanilla extract and sour cream until everything is combined smoothly.
6. Assemble Cupcakes:
Spoon the cheesecake batter over your prepared crusts in the cupcake liners, filling them about 3/4 full. Now, take about 1 teaspoon of the cooled raspberry sauce and drop it onto each cupcake. Use a toothpick or skewer to swirl the raspberry sauce into the batter for a beautiful marbled effect!
7. Bake:
Place your pan in the oven and bake for 20-25 minutes. You’ll know they’re done when the edges look set, but the centers still jiggle slightly. This step is key to keeping that creamy cheesecake texture!
8. Cool and Chill:
Once they’re baked, remove the cupcakes from the oven and let them cool completely at room temperature. After cooling, pop them in the fridge for at least 3 hours (or overnight), allowing them to set up nicely.
9. Serve:
When you’re ready to indulge, carefully remove the cupcakes from their liners. Top each one with a fresh raspberry for a tasty garnish, and enjoy them chilled!
These Raspberry Cheesecake Cupcakes are a perfect blend of creamy sweetness with a delicious tart raspberry twist. Enjoy every bite!
Can I Use Different Fruit for the Swirl?
Absolutely! While raspberries are delicious, you can easily swap them for strawberries, blueberries, or blackberries. Just adjust the sugar depending on the sweetness of the fruit you choose.
How Can I Tell When the Cheesecake Cupcakes Are Done?
The edges should be set, but the centers should still have a slight jiggle. They will continue to firm up as they cool in the fridge, so don’t worry if they look a bit wobbly when they come out of the oven!
Can I Make These Ahead of Time?
Yes! These cupcakes are perfect for making ahead. They can be stored in the refrigerator for up to 5 days, allowing the flavors to meld beautifully over time.
What’s the Best Way to Store Leftovers?
Store any leftover cupcakes in an airtight container in the refrigerator. Just be sure to separate layers with parchment paper or wax paper to prevent sticking!