If you love the creamy, tangy goodness of cheesecake but crave an easy-to-handle, adorable treat, this Raspberry Cheesecake Cupcakes Recipe is your new best friend. Picture smooth cream cheese filling with a luscious raspberry swirl nestling atop a buttery graham cracker crust, all baked into perfectly portioned cupcakes. These little beauties deliver a burst of fruitiness and a melt-in-your-mouth texture that’s hard to resist. Whether you’re serving them at a party or just treating yourself, they’re sure to become a favorite in your dessert rotation.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to making these Raspberry Cheesecake Cupcakes truly shine. Each adds a crucial component — from the crunchy graham cracker crust to the silky cream cheese filling and the bright raspberry preserves that bring a pop of color and flavor.
- 1 cup graham cracker crumbs: Provides a crisp, buttery base that complements the creamy filling perfectly.
- 3 tablespoons granulated sugar: Sweetens the crust just enough to balance tartness.
- 4 tablespoons unsalted butter (melted): Binds the crust ingredients and adds rich flavor.
- 16 ounces cream cheese (softened): The star ingredient for that smooth, luscious cheesecake texture.
- ½ cup granulated sugar: Sweetens the cheesecake filling without overpowering it.
- 2 large eggs (room temperature): Helps set the cheesecake and gives it structure.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor.
- ½ cup sour cream: Enhances creaminess and adds a slight tang that balances the sweetness.
- ½ cup raspberry preserves: Infuses the filling with vibrant fruit flavor and brightens the cupcakes visually.
- 24 fresh raspberries: For garnish, introducing a fresh texture and gorgeous focal point.
- Whipped cream for topping (optional): Adds a fluffy, light finish for extra indulgence.
How to Make Raspberry Cheesecake Cupcakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and lining a 12-cup muffin tin with cupcake liners. Mix graham cracker crumbs with 3 tablespoons of sugar and the melted butter in a small bowl until everything looks evenly moist and sandy. Press about one tablespoon of this mixture into the bottom of each liner, creating a firm, even base that will support the cheesecake filling perfectly.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with ½ cup of sugar until it’s incredibly smooth and creamy. This step is crucial for a velvety texture that melts in your mouth. Add the eggs one at a time, beating on low speed to keep the mixture silky without too much air. Stir in the vanilla extract and sour cream until combined — the sour cream is the secret ingredient that adds tang and richness to every bite.
Step 3: Assemble the Cupcakes
Divide the creamy cheesecake batter evenly among the cupcake liners, filling them close to the top but not overflowing. Drop a teaspoon of raspberry preserves into the center of each cupcake and gently swirl it into the batter using a toothpick or skewer. This creates a beautiful marbled effect and pockets of fruity sweetness throughout.
Step 4: Bake and Chill
Bake your cupcakes for 18 to 20 minutes until the centers are just set and slightly jiggly — that’s how you know they’re perfectly creamy inside. Allow them to cool in the pan for about 30 minutes to avoid cracks, then move them to the refrigerator for at least two hours to let the filling fully set and chill. This step is essential for that classic cheesecake firmness.
How to Serve Raspberry Cheesecake Cupcakes Recipe
Garnishes
Once chilled, top each cupcake with a fresh raspberry and a dollop of whipped cream for an elegant, light finish. The fresh berries add a pop of color and a burst of freshness that complements the rich flavors beautifully.
Side Dishes
Pair these cupcakes with a light fruit salad or a fresh mint tea to balance their richness. A small scoop of vanilla ice cream can also be a delightful companion for an extra-special dessert experience.
Creative Ways to Present
For a party, serve the Raspberry Cheesecake Cupcakes Recipe on a tiered dessert stand with some edible flowers scattered around for an inviting display. You can also drizzle a little extra raspberry sauce on top or dust with powdered sugar for added flair. Mini spoons and elegant paper liners take these cupcakes to the next level.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be stored covered in the refrigerator and will stay fresh for up to four days. Because these cupcakes contain dairy and fresh fruit, keeping them chilled ensures the perfect creamy texture and taste.
Freezing
If you want to save them longer, these cupcakes freeze beautifully. Wrap them individually with plastic wrap and place in an airtight container before freezing for up to one month. Thaw in the refrigerator overnight before serving to maintain their delicate texture.
Reheating
Since these are cheesecake-based, reheating is not recommended as it can affect texture. Let them come to room temperature slightly before eating for the best taste, but keeping them chilled is ideal.
FAQs
Can I use frozen raspberries for this Raspberry Cheesecake Cupcakes Recipe?
While fresh raspberries are preferred for garnish and the swirl, frozen raspberries can be used in the preserves or gently thawed first for the filling. Just be sure to drain any excess moisture to avoid making the batter too wet.
Is it necessary to use sour cream in the cheesecake filling?
Sour cream adds a wonderful tang and smooth texture to the cheesecake. If you don’t have it, Greek yogurt can be a substitute, but it may slightly alter the flavor and consistency.
Can I make these cupcakes gluten-free?
Absolutely! Swap out the graham cracker crumbs for a gluten-free alternative, and ensure all other ingredients are gluten-free certified. The rest of the recipe remains the same and just as delicious.
How long do these cupcakes need to chill before serving?
Chilling for at least two hours is crucial to set the cheesecake filling properly. This resting time ensures each cupcake slices cleanly and perfects the texture.
Can I use other fruit preserves in this Raspberry Cheesecake Cupcakes Recipe?
Definitely! Strawberry or blueberry preserves work wonderfully if you want to switch up the flavor. Each fruit brings its own charm, so feel free to experiment.
Final Thoughts
There’s something truly special about this Raspberry Cheesecake Cupcakes Recipe — easy to make, fun to share, and utterly delicious. Each bite offers a perfect harmony of creamy cheesecake and fruity brightness that’s sure to wow your friends and family. Go ahead and give these a try; I promise they’ll become your go-to dessert for any occasion!
Print
Raspberry Cheesecake Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Raspberry Cheesecake Cupcakes that combine a buttery graham cracker crust with a creamy, tangy cheesecake filling swirled with luscious raspberry preserves. Perfectly portioned for individual servings, these mini cheesecakes offer a sweet and fruity dessert experience topped with fresh raspberries and optional whipped cream.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup raspberry preserves
Topping
- 24 fresh raspberries
- Whipped cream for topping (optional)
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and neat presentation.
- Make the Crust: In a small bowl, combine graham cracker crumbs, 3 tablespoons granulated sugar, and melted butter. Mix well until the mixture is evenly moistened. Press approximately 1 tablespoon of this crust mixture firmly into the bottom of each cupcake liner to form the base crust.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with ½ cup sugar until smooth and creamy. Add eggs one at a time, mixing on low speed to incorporate fully without overbeating. Stir in vanilla extract and sour cream gently until just combined, ensuring a smooth batter.
- Fill the Cupcake Liners: Divide the cream cheese batter evenly among the prepared liners, filling each about three-quarters full. Spoon 1 teaspoon of raspberry preserves into the center of each cupcake and use a toothpick to gently swirl the preserves into the batter, creating a marbled effect.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes until the centers are just set and the edges are slightly firm. Avoid overbaking to maintain a creamy texture.
- Cool and Chill: Allow the cupcakes to cool in the pan at room temperature for 30 minutes. Then transfer them to the refrigerator and chill for at least 2 hours to fully set and develop flavor.
- Add Toppings and Serve: Before serving, top each cupcake with a fresh raspberry and a dollop of whipped cream if desired, enhancing both the presentation and taste.
Notes
- These cupcakes can be made a day ahead to allow flavors to meld and simplify serving.
- For variety, substitute raspberry preserves with strawberry or blueberry preserves for different fruity twists.
- Store any leftovers covered in the refrigerator for up to 4 days to maintain freshness.
