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Raspberry Cheesecake Cupcakes Recipe

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4.1 from 64 reviews

  • Author: Emma
  • Total Time: 42 minutes plus chilling time
  • Yield: 12 servings 1x

Description

Delight in these Raspberry Cheesecake Cupcakes, featuring a buttery graham cracker crust, smooth and creamy cheesecake filling swirled with fresh raspberries and sweet raspberry jam, all topped with a vibrant raspberry compote and extra fresh berries. Perfect for a sophisticated dessert or special occasion treat, these cupcakes combine tart and sweet flavors in a beautifully baked individual portion.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted

Cheesecake Filling

  • 2 cups cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 1 cup fresh raspberries
  • 2 tbsp raspberry jam

Raspberry Compote

  • 1 cup fresh raspberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch dissolved in 1 tbsp cold water

Instructions

  1. Prepare the crust and filling: In a mixing bowl, combine the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of cupcake liners placed in a muffin tin to form the crust. In another bowl, beat the softened cream cheese until smooth, then add sugar and continue beating. Incorporate eggs one at a time, then add vanilla extract and sour cream, mixing until just combined.
  2. Fold in raspberries and jam: Gently fold in 1 cup fresh raspberries and 2 tablespoons of raspberry jam into the cheesecake filling, being careful not to overmix to retain the texture of the berries.
  3. Bake the cupcakes: Evenly distribute the cheesecake filling over the prepared crusts in the cupcake liners. Bake in a preheated oven at 325°F (163°C) for about 25-30 minutes or until the centers are mostly set but slightly jiggly. Allow to cool completely in the pan, then refrigerate for at least 2 hours to set fully.
  4. Make the raspberry compote: In a small saucepan, combine 1 cup fresh raspberries, 1/4 cup granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture begins to boil. Stir in the dissolved cornstarch and continue cooking for 1-2 minutes until thickened. Remove from heat and let cool slightly.
  5. Top and serve: Once the cupcakes are chilled, spoon the raspberry compote on top of each cupcake and garnish with additional fresh raspberries for an attractive presentation. Serve chilled and enjoy the harmonious blend of creamy cheesecake and vibrant raspberry topping.

Notes

  • Use room temperature cream cheese for a smooth filling without lumps.
  • Gently fold in raspberries to avoid breaking them and turning the filling pink throughout.
  • Baking at a low temperature prevents cracking and ensures creamy texture.
  • Allow cupcakes to chill thoroughly for best flavor and texture.
  • The compote can be made a day ahead and refrigerated.
  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://therecipeshome.com/raspberry-cheesecake-cupcakes-recipe-2/