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.
Ingredients
Scale
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
Instructions
- Arrange the oven rack in the middle position and heat to 325°F. Place paper liners in a standard cupcake tray.
- Combine crushed graham crackers with melted butter. Press the mixture firmly into the base of each cupcake liner, creating a compact foundation.
- 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.
- Carefully mix fresh raspberries and raspberry jam into the cheesecake batter, using minimal strokes to prevent overmixing and maintain the batter’s delicate texture.
- Distribute the cheesecake mixture evenly among the prepared cupcake liners, filling each about three-quarters full.
- 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.
- For the compote, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Crush berries as they cook and release juices.
- Stir in cornstarch mixture and continue cooking until the compote thickens and becomes glossy, approximately 3-4 minutes.
- 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