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Raspberry Cheesecake Cupcakes

Irresistible Raspberry Cheesecake Cupcakes Recipe finished dish
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Indulge in these creamy, tangy Raspberry Cheesecake Cupcakes—a delightful treat that’s perfect for any occasion. Each bite bursts with fresh raspberry flavor!

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup fresh raspberries
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tbsp raspberry jam
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 1 cup fresh raspberries (for compote)
  • 1 tbsp lemon juice
  • 1/4 cup granulated sugar (for compote)
  • 1 tsp cornstarch dissolved in 1 tbsp cold water

Instructions

  1. Preheat your oven to 325°F (165°C) and line a cupcake pan with liners.
  2. In a bowl, mix the graham cracker crumbs with melted butter until well combined. Press the crumb mixture firmly into the bottom of each cupcake liner.
  3. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully incorporated. Gently fold in the fresh raspberries and raspberry jam, being careful not to overmix.
  4. Fill each cupcake liner with the cheesecake mixture, about 3/4 full. Bake in the preheated oven for 20-22 minutes, or until the centers are set and slightly jiggly. Remove from the oven and allow to cool completely in the pan.
  5. In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture begins to simmer. Stir in the dissolved cornstarch and cook until the compote thickens, about 1-2 minutes. Remove from heat and let cool.
  6. Once the cupcakes have cooled, top each with a spoonful of raspberry compote. Garnish with additional fresh raspberries if desired.

Nutrition

Find it online: https://munchtwist.com/irresistible-raspberry-cheesecake-cupcakes-recipe/