These Raspberry Cheesecake Cupcakes are a sweet treat that combines smooth cheesecake and fresh raspberries in a fluffy cupcake. They look cute and taste amazing!
What I love most is how easy they are to share. Just pop one in your mouth and enjoy the fruity flavor. Who can resist that creamy goodness with a bit of berry magic? 😍
Key Ingredients & Substitutions
Graham Cracker Crumbs: They add a nice crunch and sweetness to the crust. If you don’t have graham crackers, you can use digestive biscuits or crushed vanilla wafers instead. Gluten-free options are also available—just check for gluten-free crackers!
Cream Cheese: This is essential for that classic cheesecake texture. If you’re looking for a lighter option, you could substitute with ricotta cheese. Just be sure to blend it really well to get that creaminess.
Sour Cream/Heavy Cream: Sour cream adds a nice tang, while heavy cream creates a rich consistency. You can use plain yogurt as a substitute for a tangy flavor, but it may alter the texture slightly.
Raspberries: Fresh raspberries work best for flavor and appearance. If they’re out of season, you can use frozen raspberries—just thaw and drain them first, or you could try other berries like strawberries or blueberries!
How Do You Get a Perfectly Swirled Raspberry Effect?
Swirling the raspberry puree into the cheesecake batter is a fun way to create beautiful designs. But it can be tricky if you’re not careful. Here’s how to do it right:
- After pouring the cheesecake batter into the crust, drop small spoonfuls of the raspberry puree on top.
- Use a knife or toothpick to gently swirl through the batter. Don’t overdo it! A few swirls are all you need for that stunning marbled look.
Remember to keep some raspberry puree aside for garnish. It’s a nice touch to drizzle on the plate when serving!
Raspberry Cheesecake Cupcakes
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream
For the Raspberry Swirl:
- 1 cup fresh raspberries (plus extra for garnish)
- 2 tbsp granulated sugar
For the Topping:
- Whipped cream (for piping)
How Much Time Will You Need?
This delightful recipe takes about 30 minutes to prepare, plus an additional 2 hours to chill in the fridge. You’ll spend some time mixing and swirling, but the result is definitely worth the wait!
Step-by-Step Instructions:
1. Preparing the Oven and Muffin Tin:
First, preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners. This will help you easily remove the cupcakes once baked.
2. Making the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir well until all crumbs are coated with butter. Press about 1 to 1.5 tablespoons of the mixture firmly into the bottom of each cupcake liner. Set this aside to prepare the filling.
3. Preparing the Raspberry Swirl:
In a blender or food processor, toss in the fresh raspberries and sugar. Blend until smooth. To make it seedless, strain the mixture through a fine sieve. Set the raspberry puree aside.
4. Mixing the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add in the granulated sugar, continuing to mix until fully combined. Add the eggs, one by one, ensuring to mix well after each addition. Then stir in the vanilla extract and sour cream (or heavy cream) until the mixture is completely smooth.
5. Assembling the Cupcakes:
Spoon the cheesecake batter evenly into the cupcake liners over the crust, filling each about 2/3 full. Take the raspberry puree and drop small spoonfuls onto the cheesecake batter in each cupcake. Use a knife or toothpick to gently swirl the raspberry puree through the batter to create a marbled effect.
6. Baking:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. The edges should be set, but the center can still jiggle slightly. This ensures they stay creamy!
7. Cooling and Chilling:
After baking, remove the cupcakes from the oven and let them cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours or until they are fully chilled and set.
8. Adding the Finishing Touches:
Before serving, pipe a swirl of whipped cream on top of each cupcake and garnish with a fresh raspberry for a beautiful presentation.
9. Serving:
Now it’s time to enjoy your delightful raspberry cheesecake cupcakes! Share them with friends or keep them for a sweet treat all to yourself!
This recipe yields about 12 cupcakes, each filled with creamy cheesecake, a buttery graham cracker crust, and a swirl of fresh raspberry flavor. Absolutely delicious!
Can I Use Frozen Raspberries Instead of Fresh?
Yes! Frozen raspberries can be used in place of fresh ones. Just make sure to thaw and drain them before blending to get a smooth puree without excess moisture.
What If I Don’t Have Graham Crackers?
No problem! You can substitute graham cracker crumbs with crushed digestive biscuits or even vanilla wafer crumbs. For a gluten-free option, look for gluten-free graham crackers.
Can I Make These Cupcakes Ahead of Time?
Absolutely! You can prepare the cupcakes a day in advance. Just store them in an airtight container in the fridge once they have cooled. They taste delightful even after a day!
How Long Will The Cupcakes Last in the Fridge?
The raspberry cheesecake cupcakes will keep well in the refrigerator for up to 3 days. For optimal freshness, store them in an airtight container to prevent drying out.
