Heavenly Raspberry Cheesecake Cupcakes
These delightful raspberry cheesecake cupcakes are perfect for any occasion, offering a burst of berry freshness in a creamy, indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 tbsp raspberry jam
- 1 cup fresh raspberries
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sour cream
- 2 cups cream cheese, softened
- 2 large eggs
- 1 cup fresh raspberries (for compote)
- 1/4 cup granulated sugar (for compote)
- 1 tbsp lemon juice
- 1 tsp cornstarch dissolved in 1 tbsp cold water
Instructions
- Preheat your oven to 325°F (165°C). Line a cupcake pan with liners.
- In a medium bowl, mix the graham cracker crumbs with the melted butter. Press the mixture into the bottom of each cupcake liner to form a crust.
- In a large bowl, beat the softened cream cheese and 3/4 cup granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully combined.
- Gently fold in the fresh raspberries and raspberry jam, being careful not to overmix.
- Fill each cupcake liner with the cheesecake mixture. Bake in the preheated oven for 20-22 minutes, or until the centers are set.
- While the cupcakes are baking, combine 1 cup fresh raspberries, 1/4 cup granulated sugar, and lemon juice in a saucepan over medium heat. Cook until the berries break down, about 5-7 minutes. Stir in the cornstarch mixture and cook until the compote thickens, about 1-2 minutes.
- Allow the cupcakes to cool completely. Top each cupcake with a dollop of raspberry compote and additional fresh raspberries before serving.
Nutrition
- Calories: 320
- Sugar: 23g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg