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
Scale
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.
