These Raspberry Cheesecake Cupcakes are like mini bites of happiness! With a smooth cheesecake filling and a burst of juicy raspberries, they’re perfect for any sweet tooth.
I love how cute they are! They make great party treats, and honestly, you can enjoy them all by yourself too—no judgment here! 😄 Just whip them up, pop them in the oven, and enjoy the yummy rewards.
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are the classic choice for the crust. If you need a gluten-free option, try almond flour or gluten-free cookie crumbs. I also enjoy using vanilla wafers for a different taste!
Cream Cheese: Philadelphia cream cheese is a well-known brand, but any softened cream cheese will work. Neufchâtel is a lighter alternative if you’re looking to cut calories. I find that using full-fat cream cheese gives the best richness.
Raspberries: Fresh raspberries provide vibrant flavor, but feel free to use frozen ones if they’re out of season. Just thaw and drain them first. You can swap them for blueberries or strawberries for a different fruity twist!
Heavy Whipping Cream: This is essential for a fluffy topping. For a lower-fat option, you can use whipped topping or coconut cream for a dairy-free alternative. Just remember, the texture will slightly differ!
How Do I Achieve a Perfectly Swirled Raspberry Sauce?
Creating that beautiful swirl is all about technique! Here’s how to do it right:
- After filling the cupcake liners with your cheesecake batter, add a teaspoon of raspberry sauce on top.
- With a toothpick or a sharp knife, gently drag it through the batter in a circular or figure-eight motion. Don’t overdo it—just a few swirls will create the marbled look.
- This allows the raspberry flavor to blend in while still being visible. Less is more here!
Remember to enjoy the process, and don’t stress too much about the perfect swirl. Each cupcake can turn out uniquely beautiful!
Raspberry Cheesecake Cupcakes
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh raspberries for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 20-25 minutes to bake, and then chilling for at least 2 hours. It’s a great way to have a delicious dessert waiting for you after a light meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). Line a muffin tin with cupcake liners to keep things neat and easy.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined. Divide this mixture evenly among the lined cupcake cups, pressing it down firmly with your fingers or the back of a spoon to make a solid crust layer. Set these aside while you prepare the filling!
3. Prepare the Raspberry Swirl Sauce:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat while stirring gently until the raspberries break down and the mixture thickens slightly (about 5 minutes). Once it’s done, strain this mixture using a fine mesh sieve to remove the seeds, then let it cool completely.
4. Make the Cheesecake Filling:
In a large mixing bowl, using a hand mixer or stand mixer, beat the softened cream cheese until it’s smooth and creamy. Add the sugar and beat until well mixed. Next, add the eggs one at a time, making sure to mix well after each one. Stir in the vanilla extract and sour cream until everything is fully combined.
5. Fill the Cupcake Liners:
Now it’s time to fill! Pour the cheesecake batter into each cupcake liner, filling them about 3/4 full. Then, add about 1 teaspoon of the raspberry sauce on top of the batter in each cup.
6. Create the Raspberry Swirl:
Take a toothpick or a small knife and gently swirl the raspberry sauce into the cheesecake batter. Be careful not to mix them too much—just a few swirls will create a beautiful marbled effect!
7. Bake the Cupcakes:
Pop the muffin tin into the oven and bake for 20-25 minutes. You want the centers to be set but still a little jiggly. Once baked, remove them from the oven. Let the cupcakes cool down to room temperature, then place them in the fridge for at least 2 hours (or overnight) to fully set.
8. Make the Whipped Cream Topping:
When you’re ready to serve, whip the heavy cream with powdered sugar in a chilled bowl until you get stiff peaks. That’s when you can make pretty dollops!
9. Top Those Cupcakes:
Use a piping bag or a spoon to put a dollop of whipped cream on top of each cheesecake cupcake. Make it as simple or fancy as you like!
10. Serve and Enjoy:
Finish it off by garnishing each cupcake with a fresh raspberry on top. Serve them chilled, and get ready to enjoy some delightful Raspberry Cheesecake Cupcakes!
Can I Use Different Fruit for the Swirl?
Absolutely! While raspberries are delicious, you can easily substitute with blueberries, strawberries, or blackberries. Just adjust the sugar depending on the sweetness of the fruit.
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. To keep them fresh, make sure the whipped cream topping is added just before serving.
Can I Make These Cupcakes Ahead of Time?
Yes! These Raspberry Cheesecake Cupcakes can be made a day in advance. Just prepare and bake them, then refrigerate. They’ll be even more delicious the next day!
What Should I Do If My Cheesecake Filling Is Lumpy?
If your cheesecake filling is lumpy, it may be due to the cream cheese being too cold. Ensure your cream cheese is fully softened before mixing. If you find lumps after mixing, try beating the mixture a bit longer until smooth.
