Description
Raspberry cheesecake cupcakes combine creamy indulgence with fruity elegance. Delicate layers of graham cracker crust, smooth cream cheese filling, and fresh raspberry topping promise a delightful dessert experience you’ll savor with pure pleasure.
Ingredients
Scale
Main Ingredients:
- 16 ounces (450 grams) cream cheese
- 3/4 cup (150 grams) sugar
- 2 large eggs
- 1 cup (240 milliliters) fresh raspberries
Crust Ingredients:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/4 cup (60 grams) butter, melted
Flavoring Ingredients:
- 1 teaspoon vanilla extract
- 2 tablespoons raspberry jam (optional)
Instructions
- Arrange oven rack in the middle position and heat to 325°F. Line a standard muffin tin with paper cupcake liners and press graham cracker mixture firmly into the bottom of each liner.
- In a large mixing bowl, blend cream cheese until smooth and creamy, gradually incorporating sugar until fully integrated. Gently fold in vanilla extract and eggs, mixing until the batter becomes silky and uniform.
- Carefully distribute the cheesecake mixture evenly across the prepared graham cracker crusts, filling each liner approximately three-quarters full.
- Strategically place fresh raspberries on top of each cupcake or delicately swirl raspberry jam through the cream cheese surface using a toothpick to create elegant marbled patterns.
- Transfer the muffin tin to the preheated oven and bake for 18-22 minutes, watching for slight golden edges and a gentle wobble in the center that indicates perfect doneness.
- Remove from oven and allow cupcakes to cool completely at room temperature for 30 minutes before transferring to the refrigerator to chill for at least 2 hours, which will help them set and enhance their flavor profile.
- Prior to serving, garnish with additional fresh raspberries or a light dusting of powdered sugar for an elegant presentation.
Notes
- Choose full-fat cream cheese for the richest, most creamy texture that melts in your mouth.
- Ensure all ingredients are at room temperature to prevent lumpy cheesecake filling and achieve smooth consistency.
- Gently fold raspberries into the batter or swirl jam for beautiful marbled effect without overmixing.
- For gluten-free version, substitute graham crackers with almond flour or gluten-free cookie crumbs to maintain delicious crust texture.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg