Raspberry Cheesecake Cupcakes
🕒 Prep Time: 20 mins
⏳ Chill Time: 2+ hours
🍽 Yields: 12 cupcakes
Crust Ingredients:
3/4 cup graham cracker crumbs
2 tbsp granulated sugar
3 tbsp unsalted butter, melted
Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream (adds creaminess!)
1 tbsp all-purpose flour (optional, helps with structure)
Raspberry Swirl:
1/2 cup fresh or frozen raspberries
1 tbsp granulated sugar
1 tsp lemon juice
Optional: 1/2 tsp cornstarch (if berries are very juicy)
Instructions:
1. Prep the Pan
Preheat oven to 325°F (160°C).
Line a muffin tin with 12 cupcake liners.
Lightly spray liners with non-stick spray (helps when peeling).
2. Make the Crust
Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
Spoon about 1 tbsp into each liner. Press down firmly with the back of a spoon.
Bake crusts for 5 minutes, then let cool slightly.
3. Make Raspberry Swirl
In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat until berries break down (3–5 mins).
Mash and simmer until slightly thickened. Optional: stir in cornstarch if too runny.
Strain through a fine mesh sieve to remove seeds (optional). Cool.
4. Make Cheesecake Batter
Beat cream cheese until smooth.
Add sugar and beat again until fluffy.
Add eggs, one at a time, mixing on low.
Mix in vanilla, sour cream, and flour (if using) just until combined.
5. Assemble
Spoon cheesecake batter over each crust — about 3 tbsp per cup.
Drop small spoonfuls of raspberry sauce on top (about 1 tsp per cupcake).
Swirl gently with a toothpick or skewer to create a marble effect.
6. Bake & Chill
Bake at 325°F for 18–22 minutes, until edges are set and centers are just slightly jiggly.
Cool in pan for 30 minutes, then transfer to fridge for at least 2 hours (or overnight).
🧊 Serving
Serve cold, straight from the fridge.
Top with fresh raspberries, a dusting of powdered sugar, or whipped cream if you like.