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Heavenly Raspberry Cheesecake Cupcakes

Indulge in culinary delight with our mouthwatering Raspberry Cheesecake Cupcakes recipe. Creamy cheesecake infused with fresh raspberries, nestled atop a buttery graham cracker crust and crowned with a luscious raspberry compote. Perfect for any occasion, from intimate gatherings to festive celebrations.

Ingredients

Scale
  • 1 1/2 cupsgraham cracker crumbs1/4 cupunsalted butter, melted2 cupscream cheese, softened3/4 cupgranulated sugar2large eggs1 tspvanilla extract1/4 cupsour cream1 cupfresh raspberries2 tbspraspberry jam

Instructions

  1. Preheat oven to 325°F (165°C) and line a cupcake pan with liners.Mix graham cracker crumbs with melted butter and press into the bottom of each cupcake liner.Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.Fold in fresh raspberries and raspberry jam without overmixing.Fill the liners with the cheesecake mixture and bake for 20-22 minutes.For the compote, combine raspberries, sugar, and lemon juice in a saucepan. Cook until berries break down. Add cornstarch mixture and stir until thickened.Once cupcakes are cool, top with raspberry compote and additional fresh raspberries.
  2. Mix graham cracker crumbs with melted butter and press into the bottom of each cupcake liner.Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.Fold in fresh raspberries and raspberry jam without overmixing.Fill the liners with the cheesecake mixture and bake for 20-22 minutes.For the compote, combine raspberries, sugar, and lemon juice in a saucepan. Cook until berries break down. Add cornstarch mixture and stir until thickened.Once cupcakes are cool, top with raspberry compote and additional fresh raspberries.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.Fold in fresh raspberries and raspberry jam without overmixing.Fill the liners with the cheesecake mixture and bake for 20-22 minutes.For the compote, combine raspberries, sugar, and lemon juice in a saucepan. Cook until berries break down. Add cornstarch mixture and stir until thickened.Once cupcakes are cool, top with raspberry compote and additional fresh raspberries.
  4. Fold in fresh raspberries and raspberry jam without overmixing.Fill the liners with the cheesecake mixture and bake for 20-22 minutes.For the compote, combine raspberries, sugar, and lemon juice in a saucepan. Cook until berries break down. Add cornstarch mixture and stir until thickened.Once cupcakes are cool, top with raspberry compote and additional fresh raspberries.
  5. Fill the liners with the cheesecake mixture and bake for 20-22 minutes.For the compote, combine raspberries, sugar, and lemon juice in a saucepan. Cook until berries break down. Add cornstarch mixture and stir until thickened.Once cupcakes are cool, top with raspberry compote and additional fresh raspberries.
  6. For the compote, combine raspberries, sugar, and lemon juice in a saucepan. Cook until berries break down. Add cornstarch mixture and stir until thickened.Once cupcakes are cool, top with raspberry compote and additional fresh raspberries.
  7. Once cupcakes are cool, top with raspberry compote and additional fresh raspberries.

Notes

Ensure cream cheese is softened to room temperature for smooth blending.Do not overmix the cheesecake batter to maintain a light and fluffy texture.Adjust sweetness according to preference by altering the amount of sugar or jam used.
Do not overmix the cheesecake batter to maintain a light and fluffy texture.
Adjust sweetness according to preference by altering the amount of sugar or jam used.

  • Author: Chef Stella

Nutrition

  • Calories: 320 kcal