Name: Heavenly Raspberry Cheesecake Cupcakes
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup unsalted butter, melted; 2 cups cream cheese, softened; 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/4 cup sour cream; 1 cup fresh raspberries; 2 tbsp raspberry jam; For Raspberry Compote:; 1 cup fresh raspberries; 1/4 cup granulated sugar; 1 tbsp lemon juice; 1 tsp cornstarch dissolved in 1 tbsp cold water

Why You’ll Love Heavenly Raspberry Cheesecake Cupcakes Recipe

These cheesecake cupcakes are the ideal individual treat, combining the elegance of a classic cheesecake with the convenience of a cupcake. They’re simple to make, easy to serve, and guaranteed to impress. The tartness of the raspberries cuts through the richness of the cream cheese, while the graham cracker crust adds just the right amount of crunch. Whether you’re hosting a party, planning a romantic dinner, or just craving something sweet, this recipe delivers on both flavor and presentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
unsalted butter, melted
cream cheese, softened
granulated sugar
large eggs
vanilla extract
sour cream
fresh raspberries
raspberry jam

For Raspberry Compote:
fresh raspberries
granulated sugar
lemon juice
cornstarch dissolved in cold water

Directions

Preheat your oven to 325°F (165°C) and line a cupcake pan with paper liners.
In a bowl, mix the graham cracker crumbs with melted butter. Press the mixture into the bottom of each cupcake liner to form the crust.
In a large bowl, beat cream cheese and sugar together until smooth and creamy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until just combined.
Gently fold in fresh raspberries and raspberry jam, being careful not to overmix.
Spoon the cheesecake filling into each liner over the crust, filling nearly to the top.
Bake for 20–22 minutes or until the centers are set. Let cool completely before adding the topping.
To make the raspberry compote, combine fresh raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the berries break down.
Stir in the cornstarch-water mixture and cook until the compote thickens. Remove from heat and let cool.
Top each cheesecake cupcake with raspberry compote and garnish with additional fresh raspberries if desired.

Servings and timing

Servings: 12 cupcakes
Prep Time: 20 minutes
Cooking Time: 22 minutes
Total Time: 42 minutes
Calories per serving: 320 kcal

Variations

Blueberry Twist: Swap raspberries for blueberries and use blueberry jam for a different berry flavor.
Chocolate Crust: Use chocolate cookie crumbs instead of graham crackers for a richer base.
Swirl Effect: Instead of folding the jam in, drop spoonfuls into the batter and swirl gently for a marbled look.
Mini Version: Use a mini muffin tin for bite-sized cheesecake treats—just reduce the baking time.
Topping Alternatives: Top with whipped cream, lemon zest, or a drizzle of melted white chocolate for added flair.

Storage/Reheating

Store the cheesecake cupcakes in an airtight container in the refrigerator for up to 5 days. If you’re not serving them all at once, wait to add the raspberry compote until just before serving for the freshest taste.

To freeze, wrap each cooled cupcake (without compote) tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before topping with compote and serving.

FAQs

How do I know when the cheesecake cupcakes are done baking?

The centers should be just set and may jiggle slightly when gently shaken. They will firm up more as they cool.

Can I use frozen raspberries?

Yes, you can use frozen raspberries in both the batter and the compote. Thaw and drain them first to avoid excess moisture.

Can I make these ahead of time?

Absolutely. These cupcakes can be made a day or two in advance and stored in the fridge. Add the compote just before serving for best results.

What kind of cream cheese should I use?

Use full-fat cream cheese for the creamiest texture. Make sure it’s softened before mixing.

Can I skip the sour cream?

You can substitute it with Greek yogurt or omit it entirely, but it adds richness and smoothness to the filling.

Do I need a water bath for this recipe?

No water bath is required, as the cupcakes are small and bake evenly without cracking.

How do I keep the crust from getting soggy?

Let the cupcakes cool completely and avoid over-moist batter. Baking the crust slightly before adding the filling can also help.

Can I double the recipe?

Yes, you can double the ingredients to make 24 cupcakes. Just make sure not to overcrowd the oven for even baking.

Is it okay to skip the compote?

Yes, but the compote adds a delicious fruity layer. You could also top with fresh berries or a store-bought sauce instead.

How do I make them gluten-free?

Use gluten-free graham cracker crumbs or a gluten-free cookie base to make the cupcakes gluten-free.

Conclusion

These Heavenly Raspberry Cheesecake Cupcakes are the perfect dessert for any celebration or casual gathering. With their creamy texture, tart raspberry layers, and buttery crust, they’re a sweet indulgence that’s surprisingly easy to make. Whether you’re baking for friends, family, or just yourself, this recipe is sure to leave a lasting impression.