Description
Raspberry cheesecake cupcakes blend creamy indulgence with fruity elegance for a delightful dessert experience. Sweet cream cheese and tart raspberries create a perfect harmony that delights your palate with each irresistible bite.
Ingredients
Scale
Main Ingredients:
- 2 cups cream cheese, softened
- 2 large eggs
- 1 1/2 cups graham cracker crumbs
- 1 cup fresh raspberries
Sweeteners and Flavor Enhancers:
- 3/4 cup granulated sugar
- 1 teaspoon (1 tsp) vanilla extract
- 2 tablespoons (2 tbsp) raspberry jam
Binding and Moisture Ingredients:
- 1/4 cup unsalted butter, melted
- 1/4 cup sour cream
Instructions
- Prepare the oven environment by heating to 325°F (165°C) and positioning cupcake liners in the pan.
- Combine graham cracker crumbs with melted butter, pressing the mixture compactly into each cupcake liner’s base to create a sturdy foundation.
- Using an electric mixer, whip cream cheese and sugar until achieving a silky, uniform texture. Incorporate eggs individually, ensuring thorough integration after each addition.
- Gently fold vanilla extract and sour cream into the mixture, maintaining a delicate consistency without overworking the batter.
- Carefully introduce fresh raspberries and raspberry jam into the cheesecake mixture, distributing them evenly with minimal disruption to the mixture’s structure.
- Distribute the cheesecake batter into liners, filling approximately three-quarters of each cavity to allow proper rising during baking.
- Bake the cupcakes for 20-22 minutes, monitoring until the centers appear firm and set, indicating complete cooking.
- While cupcakes cool, prepare the raspberry compote by combining raspberries, sugar, and lemon juice in a saucepan over medium heat.
- Simmer the raspberry mixture until berries disintegrate, then introduce cornstarch to thicken the compote, stirring continuously for 1-2 minutes.
- Once cupcakes have completely cooled, embellish each with a generous spoonful of raspberry compote and garnish with additional fresh raspberries.
- Serve immediately to enjoy the optimal texture and flavor profile of these decadent raspberry cheesecake cupcakes.
Notes
- Gently tap the filled cupcake pan on the counter to release air bubbles before baking, ensuring a smooth, crack-free cheesecake surface.
- Swap fresh raspberries with frozen ones or try blueberries, strawberries, or mixed berries for diverse flavor variations.
- Replace graham cracker crumbs with gluten-free cookie crumbs or almond flour to make the recipe celiac-friendly.
- Ensure cream cheese, eggs, and sour cream are at room temperature for a smoother, lump-free cheesecake batter that blends effortlessly.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 230
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg