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Raspberry Cheesecake Cupcakes Recipe

Raspberry Cheesecake Cupcakes Recipe


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4.6 from 26 reviews

  • Author: Emma
  • Total Time: 2 hours 37 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Non-Vegetarian

Description

Indulge in these delightful Raspberry Cheesecake Cupcakes that offer a perfect balance of creamy cheesecake, tangy raspberries, and sweet vanilla. These mini treats are ideal for parties or a special dessert.


Ingredients

Scale

Cheesecake Cupcakes:

  • 12 vanilla wafer cookies (or graham cracker crust base)
  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 tablespoon all-purpose flour

Raspberry Swirl:

  • 1/2 cup raspberry preserves or jam
  • 1/2 cup fresh raspberries (plus more for garnish, optional)

Instructions

  1. Preheat oven: Preheat to 325°F (163°C) and line muffin tin with liners. Place a vanilla wafer in each liner.
  2. Prepare batter: Beat cream cheese until smooth, add sugar, eggs, vanilla, sour cream, and flour. Mix until smooth.
  3. Fill liners: Spoon batter into liners, filling about 3/4 full.
  4. Add raspberry swirl: Swirl raspberry preserves with raspberries, drop onto each cupcake, and swirl with a toothpick.
  5. Bake: Bake for 20–22 minutes until set. Cool, then chill for at least 2 hours.
  6. Serve: Top with more raspberries if desired.

Notes

  • Seedless jam creates a smoother swirl.
  • Cupcakes freeze well; thaw in the fridge before serving.
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 260
  • Sugar: 18g
  • Sodium: 160mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 65mg