Heavenly Raspberry Cheesecake Cupcakes Recipe for Sweet Bliss

Decadent raspberry cheesecake cupcakes dance between sweet indulgence and delightful elegance.

These miniature desserts blend creamy cheesecake with vibrant raspberry notes in every bite.

Soft, velvety cream cheese creates a luxurious base that melts perfectly on your palate.

Each cupcake promises a delectable journey through rich textures and bright fruit flavors.

The delicate balance of tangy raspberries and smooth cheesecake makes these treats irresistible.

Topped with fresh berries and a light dusting of powdered sugar, these cupcakes elevate simple ingredients into a spectacular dessert.

Raspberry Cheesecake Cupcakes: The Sweetest Reason

• Whip Up Delightful Dessert: These raspberry cheesecake cupcakes offer a perfect blend of creamy cheesecake and fruity raspberry flavors that'll make everyone's taste buds dance with joy.
• Customize with Ease: Simple ingredients and straightforward steps mean bakers of all skill levels can create these gorgeous cupcakes, whether you're a kitchen newbie or a seasoned pro.
• Impress at Any Gathering: Perfect for potlucks, birthday parties, or casual get-togethers, these cupcakes will be the star of any dessert table and have guests asking for the recipe.
• Burst with Fresh Flavor: Incorporating fresh raspberries and homemade compote elevates these cupcakes from ordinary to extraordinary, delivering a vibrant and tangy twist to classic cheesecake.

Ingredients Checklist For Raspberry Cheesecake Cupcakes

• Graham Cracker Crumbs: A sweet and crunchy foundation that provides a classic cheesecake crust texture.
• Melted Butter: Helps bind the graham cracker crumbs and creates a rich, cohesive base.

• Cream Cheese: The primary ingredient that gives the cupcakes a smooth and creamy texture.
• Sugar: Adds sweetness and helps balance the tangy cream cheese.
• Eggs: Provide structure and help bind the cheesecake mixture together.
• Vanilla Extract: Enhances the overall flavor with its warm, sweet aroma.
• Sour Cream: Contributes to the creamy texture and adds a subtle tangy note.
• Fresh Raspberries: Adds natural fruity bursts throughout the cheesecake.
• Raspberry Jam: Intensifies the raspberry flavor and adds sweetness.

• Raspberries, Sugar, Lemon Juice: Create a bright and flavorful fruit sauce.
• Cornstarch: Helps thicken the compote and gives it a smooth consistency.

Steps For Baking Raspberry Cheesecake Cupcakes Right

Step 1: Prepare Baking Setup

Grab your cupcake pan and line it with paper liners.

Preheat the oven to a cozy 325°F.

This sets the stage for your delightful dessert adventure.

Step 2: Create Crumbly Crust

• Graham cracker crumbs
• Melted butter

Press this mixture firmly into the bottom of each cupcake liner, creating a delicious foundation for your cheesecake.

Step 3: Whip Up Creamy Cheesecake Filling

• Cream cheese
• Sugar

Beat until silky smooth.

Add eggs one at a time, mixing gently after each addition.

Stir in vanilla and sour cream.

• Fresh raspberries
• Raspberry jam

Be gentle to keep the mixture light and airy.

Step 4: Bake to Perfection

Pour the cheesecake mixture into the prepared liners.

Slide the pan into the preheated oven and bake for 20-22 minutes.

The cupcakes should look set but slightly jiggly in the center.

Step 5: Prepare Luscious Raspberry Compote

• Raspberries
• Sugar
• Lemon juice

Cook until the berries break down and release their juices.

Create a cornstarch slurry and stir into the mixture to thicken.

Step 6: Final Flourish

Once the cupcakes have completely cooled, top each with a generous spoonful of raspberry compote.

Garnish with fresh raspberries for an extra burst of fruity goodness.

Chill before serving for the most divine texture and flavor.

Tips For Raspberry Cheesecake Cupcake Perfection

• Avoid overmixing the cheesecake batter to keep the texture smooth and prevent surface cracks during baking.
• Ensure cream cheese, eggs, and sour cream are at room temperature for a silky, lump-free batter that blends perfectly.
• Carefully fold raspberries and jam into the mixture to maintain the cheesecake's delicate structure and prevent color bleeding.
• Let cupcakes cool entirely at room temperature before adding compote to maintain the perfect texture and prevent soggy bottoms.
• Store these cupcakes in an airtight container in the refrigerator for up to 3 days, keeping them fresh and delicious.

Ways To Remix Raspberry Cheesecake Cupcakes

• Gluten-Free Version: Replace graham cracker crumbs with gluten-free almond flour or crushed gluten-free cookies for a celiac-friendly treat.
• Vegan Adaptation: Swap cream cheese with cashew-based cream cheese, use coconut cream instead of eggs, and substitute butter with coconut oil for a plant-based alternative.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of sugar, and replace regular jam with sugar-free raspberry preserves to reduce overall sugar content.
• Chocolate Raspberry Remix: Add cocoa powder to the cheesecake batter and use chocolate cookie crumbs for the base to create a rich chocolate-raspberry flavor profile.

Fun Serving Ideas For Cheesecake Cupcakes

• Elegant Party Platter: Arrange cupcakes on a tiered cake stand with fresh mint leaves for an eye-catching dessert display that wows guests at birthdays or bridal showers.
• Berry Decadent Topping: Drizzle extra raspberry compote around each cupcake and sprinkle white chocolate shavings for a luxurious gourmet touch that elevates the dessert's presentation.
• Wine Pairing Delight: Serve alongside a chilled glass of moscato or sweet riesling to complement the raspberry's tartness and enhance the creamy cheesecake flavor profile.
• Breakfast Twist: Transform leftover cupcakes into a morning treat by warming slightly and pairing with a cappuccino or vanilla latte for an indulgent breakfast experience.

Save Raspberry Cupcakes For Later Delight

• Store cupcakes in an airtight container in the refrigerator for up to 4 days. Place a paper towel on top to absorb moisture and prevent condensation.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Warm refrigerated cupcakes at room temperature for 15-20 minutes. For a slightly warm texture, microwave each cupcake for 10-15 seconds on low power, being careful not to overheat.
• Keep raspberry compote separate from cupcakes when storing. Add fresh compote just before serving to maintain the texture and prevent sogginess.

FAQs

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries, but make sure to thaw and drain them well to prevent excess moisture in the cheesecake batter.

• How do I prevent my cheesecake cupcakes from cracking?

Avoid overmixing the batter, bake in a water bath, and let the cupcakes cool gradually in the oven with the door slightly open to prevent sudden temperature changes.

• Can I make these cupcakes ahead of time?

Absolutely! These raspberry cheesecake cupcakes can be prepared a day in advance and stored in the refrigerator. Add the fresh raspberries and compote just before serving to maintain their fresh appearance and texture.

Raspberry Cheesecake Cupcakes Recipe

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4.7 from 23 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Delightful Raspberry Cheesecake Cupcakes bring creamy indulgence and fruity charm to dessert lovers. Luxurious cream cheese blends seamlessly with fresh raspberries, creating a perfect treat you’ll savor with each delectable bite.

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Ingredients

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Main Ingredients:

• 2 cups cream cheese (softened)
• 2 large eggs
• 1 1/2 cups graham cracker crumbs
• 1 cup fresh raspberries
• 1 cup fresh raspberries

Sweeteners and Binding Agents:

• 3/4 cup granulated sugar
• 1/4 cup granulated sugar
• 1/4 cup sour cream
• 2 tablespoons raspberry jam
• 1 teaspoon vanilla extract

Liquids and Thickeners:

• 1/4 cup unsalted butter (melted)
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch dissolved in 1 tablespoon cold water

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Instructions

1. Arrange the oven rack in the middle position and heat to 325°F. Place paper liners in a standard cupcake tray.
2. Combine crushed graham crackers with melted butter. Press the mixture firmly into the base of each cupcake liner, creating a compact foundation.
3. Using an electric mixer, whip cream cheese and sugar until completely smooth and creamy. Incorporate eggs individually, ensuring each is fully integrated before adding the next. Gently fold in vanilla extract and sour cream.
4. Carefully mix fresh raspberries and raspberry jam into the cheesecake batter, using minimal strokes to prevent overmixing and maintain the batter’s delicate texture.
5. Distribute the cheesecake mixture evenly among the prepared cupcake liners, filling each about three-quarters full.
6. Bake for 20-22 minutes until the centers are just set but still slightly jiggly. Remove from oven and allow to cool completely at room temperature.
7. For the compote, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Crush berries as they cook and release juices.
8. Stir in cornstarch mixture and continue cooking until the compote thickens and becomes glossy, approximately 3-4 minutes.
9. Once cupcakes are thoroughly cooled, generously top each with raspberry compote and garnish with fresh whole raspberries.

Notes

• Select fresh, ripe raspberries for the most vibrant flavor and intense natural sweetness in both the cheesecake filling and compote.
• Avoid overmixing the cheesecake batter to prevent a dense, tough texture and maintain a light, creamy consistency.
• Use room temperature cream cheese and eggs to ensure smooth blending and prevent lumps in the cheesecake mixture.
• Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly version of the dessert.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 216 kcal
• Sugar: 15 g
• Sodium: 125 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 55 mg