Description
Heavenly Raspberry Cheesecake Cupcakes are a delightful fusion of creamy cheesecake, tangy raspberries, and a buttery graham cracker crust, topped with a luscious raspberry compote.
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
Instructions
- Preheat oven to 325°F (165°C) and line a cupcake pan with liners.
- Mix graham cracker crumbs with melted butter and press into the bottom of each cupcake liner.
- In a bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and sour cream until combined.
- Gently fold in fresh raspberries and raspberry jam without overmixing.
- Fill each cupcake liner with the cheesecake mixture.
- Bake for 20–22 minutes, or until centers are set.
- While cupcakes bake, prepare the compote: In a saucepan, combine raspberries, sugar, and lemon juice and cook over medium heat until berries break down.
- Add cornstarch mixture and stir until thickened. Remove from heat and let cool.
- Once cupcakes have cooled completely, top with raspberry compote and additional fresh raspberries if desired.
Notes
- Ensure cream cheese is softened to avoid lumps.
- Do not overmix batter once raspberries are added to keep the texture light.
- Chill cupcakes before serving for best results.
- Compote can be made ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 18g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
