These Raspberry Cheesecake Cupcakes are little bites of heaven! With a creamy cheesecake filling and a tart raspberry topping, they’re both sweet and refreshing.
They’re perfect for parties or just a special treat at home. I love making these because they’re fun to eat, and honestly, who can resist that bright, berry goodness? 🧁❤️
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a delicious crust! If you can’t find them, you can use crushed digestive biscuits or even Oreo crumbs for a chocolate twist.
Cream Cheese: This gives the cheesecake its rich, creamy texture. For a lighter version, consider using Neufchâtel cheese or even ricotta for a slightly different taste.
Raspberries: Fresh raspberries are fantastic, but frozen ones work too! If berries aren’t available, you can use any berry puree like strawberries or blueberries.
Sour Cream: This adds a nice tang. You can substitute it with Greek yogurt or even cream cheese if needed.
How Do I Get the Cheesecake Filling Smooth?
To ensure a creamy, lump-free cheesecake filling, follow these tips:
- Make sure your cream cheese is at room temperature. This helps it blend better without lumps.
- Beat the cream cheese and sugar together well before adding other ingredients. The mixture should be smooth and fluffy.
- Add the egg and mix just until combined. Avoid overmixing to keep your cupcakes light.
Following these simple steps will help you create a deliciously smooth filling for your cupcakes! Enjoy your baking adventure!
Raspberry Cheesecake Cupcakes
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs (about 8 full crackers)
- 3 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Raspberry Swirl:
- 1/2 cup fresh or frozen raspberries
- 2 tbsp sugar
For Garnish:
- Fresh raspberries
- Optional: shredded white chocolate or coconut flakes
How Much Time Will You Need?
This delightful treat will take about 15 minutes to prepare, plus an additional 18-22 minutes of baking time, and then you’ll need at least 2 hours for chilling in the fridge. So, in total, plan for about 2 hours and 40 minutes, including cooling time. Perfect for making ahead of a gathering!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
First, preheat your oven to 325°F (163°C). Then, take a 12-cup muffin tin and line it with cupcake liners to make removing the cupcakes easier later on.
2. Make the Crust:
In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is well mixed. Now, divide this mixture evenly among the cupcake liners and press down firmly to create a solid crust. Set these aside while you prepare the next layer.
3. Prepare the Raspberry Swirl:
In a small saucepan, add the raspberries and sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the mix thickens, about 5 to 7 minutes. If you prefer a smoother texture, strain the mixture through a fine sieve to remove the seeds. Let it cool while you move to the next step.
4. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until it’s smooth and creamy. Then, add in the egg, vanilla extract, and sour cream. Mix gently until everything is combined, but try not to over-mix!
5. Assemble the Cupcakes:
Pour the cheesecake filling evenly into the prepared crusts in the cupcake liners. Then, take your cooled raspberry puree and drop small spoonfuls over the cheesecake filling. Use a toothpick or skewer to swirl the raspberry puree into the filling, creating that beautiful marbled effect.
6. Bake:
Place the muffin tin in the oven and bake for 18-22 minutes. You want the centers to be set but still slightly jiggly. Keep an eye on them to prevent over-baking.
7. Cool and Chill:
Once baked, remove the cupcakes from the oven and allow them to cool at room temperature. After they’ve cooled down, pop them in the refrigerator for at least 2 hours to fully set up.
8. Garnish and Serve:
When you’re ready to serve, take the cupcakes out of the fridge. Top each with a fresh raspberry, and if you like, sprinkle over some shredded white chocolate or coconut flakes for a little extra flair!
9. Enjoy:
Now, you can enjoy your deliciously creamy, tangy, and beautifully swirled Raspberry Cheesecake Cupcakes! Perfect for sharing or indulging all by yourself!
Can I Use Different Types of Berries?
Absolutely! While raspberries work wonderfully in this recipe, you can easily substitute them with other berries like strawberries, blueberries, or blackberries. Just adjust the amount of sugar in the swirl based on the sweetness of the berries you choose.
Can I Make These Cupcakes Gluten-Free?
Yes, you can! Simply replace the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies. Ensure that all your other ingredients are also gluten-free to keep the recipe safe for those with gluten sensitivities.
How Should I Store Leftover Cheesecake Cupcakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage. Just wrap each cupcake well and place them in a freezer-safe bag. Thaw overnight in the fridge before enjoying!
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can use plain Greek yogurt as a substitute. It offers a similar tangy flavor and creamy texture, making it a perfect alternative for this recipe!
