Raspberry Cheesecake Cupcakes
Equipment
- 1 Standard 12-cup muffin pan
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small mixing bowl
- 1 handheld mixer or stand mixer
- 1 Rubber spatula
- 1 Whisk
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Small saucepan
- 1 piping bag or small spoon
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoon granulated sugar
- 4 tablespoon unsalted butter melted
- 16 ounce cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 cup fresh raspberries divided
- 2 tablespoon granulated sugar for raspberries
- 1 teaspoon lemon juice
- 1/4 cup raspberry jam seedless optional for topping
- 1/2 cup heavy cream cold optional for whipped cream topping
- 2 tablespoon powdered sugar optional for whipped cream topping
Instructions
- Preheat the oven to 325°F (160°C) and line the muffin pan with paper cupcake liners.
- In a medium bowl, combine graham cracker crumbs, 3 tablespoons granulated sugar, and melted butter until the mixture resembles wet sand.
- Divide the crust mixture evenly among the 12 liners and press firmly into the bottoms using the back of a spoon.
- Bake the crusts for 5 minutes, then remove from the oven and let cool slightly while you prepare the filling.
- In a mixing bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy, about 2 minutes.
- Add sour cream and vanilla extract to the cream cheese mixture and beat until fully combined.
- Beat in the eggs one at a time on low speed, mixing just until incorporated after each addition.
- Add the all-purpose flour and mix on low speed until just combined, scraping down the sides of the bowl as needed.
- In a small saucepan, combine 3/4 cup raspberries, 2 tablespoons granulated sugar, and lemon juice, then cook over low heat until the berries break down and the mixture thickens slightly, about 5–7 minutes.
- Remove the raspberry mixture from the heat and mash lightly with a fork, then let it cool for 5–10 minutes.
- Spoon the cheesecake batter evenly over the pre-baked crusts, filling each liner about three-quarters full.
- Place small dollops of the cooled raspberry mixture on top of each cupcake and use a toothpick or skewer to gently swirl it into the batter.
- Bake the cupcakes for 15–17 minutes, or until the centers are just set and still slightly jiggly.
- Turn off the oven, crack the oven door, and let the cupcakes sit inside for 10 minutes to reduce cracking.
- Remove the pan from the oven and let the cupcakes cool to room temperature in the pan.
- Once cooled, transfer the cupcakes to the refrigerator and chill for at least 2 hours or until fully set.
- If using raspberry jam, gently warm it until loose, then spoon or pipe a small amount on top of each chilled cupcake.
- If making whipped cream, beat heavy cream and powdered sugar together to soft peaks, then pipe or spoon onto the cupcakes before serving.
- Garnish each cupcake with the remaining fresh raspberries just before serving.
Notes
For best results, always use room-temperature cream cheese and eggs to avoid a lumpy batter, and mix on low speed once the eggs are added to prevent too much air from entering the cheesecake, which can cause cracking. Do not overbake; the centers should still have a slight wobble as they will firm up during cooling and chilling. Allowing the cupcakes to cool gradually (first in the oven, then at room temperature, then in the fridge) greatly improves texture and appearance. You can prepare the crust and raspberry sauce a day in advance to save time, and the finished cupcakes keep well in the refrigerator for up to 3 days, making them excellent for make-ahead entertaining.
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