Heavenly Raspberry Cheesecake Cupcakes
⭐ Makes: 12 cupcakes
⏱ Total Time: ~1 hour (plus chilling time)
Ingredients
For the Crust:
1 cup graham cracker crumbs (or digestive biscuits)
2 tbsp sugar
4 tbsp unsalted butter, melted
For the Cheesecake Filling:
16 oz (450 g) cream cheese, softened
½ cup sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream
Zest of 1 lemon (optional, but gives a fresh touch)
For the Raspberry Swirl:
½ cup fresh or frozen raspberries
1–2 tbsp sugar
1 tsp lemon juice
Topping (optional but divine):
Whipped cream
Fresh raspberries
White chocolate shavings or dusted powdered sugar
Instructions
1. Preheat Oven & Prepare Pan
Preheat to 325°F (163°C).
Line a 12-cup muffin pan with cupcake liners.
2. Make the Crust
Mix graham crumbs, sugar, and melted butter until evenly combined.
Spoon ~1 tbsp into each liner and press down firmly (a small glass works great).
Bake for 5 minutes, then set aside to cool slightly.
3. Raspberry Swirl
In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat.
Cook until berries break down and mixture thickens (5–7 minutes).
Strain through a fine sieve to remove seeds (optional), and let it cool.
4. Cheesecake Filling
In a bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each.
Stir in vanilla, sour cream, and lemon zest (if using).
5. Assemble
Divide cheesecake batter evenly over crusts.
Drop small spoonfuls of raspberry sauce on top of each and swirl gently with a toothpick.
6. Bake
Bake for 18–22 minutes, until centers are slightly jiggly but not wet.
Cool completely, then chill in the fridge for at least 2 hours (overnight is best!).
7. Top & Serve
Garnish with whipped cream, a raspberry, and white chocolate curls for a heavenly finish.