Raspberry Cheesecake Cupcakes are creamy, buttery, and bright with fresh raspberry flavor. I like how each cupcake has a graham cracker crust, a smooth cheesecake filling, and a glossy homemade raspberry compote on top.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
For the cheesecake filling:
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 the raspberry compote:
1 cup fresh raspberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 tsp cornstarch dissolved in 1 tbsp cold water
Directions
I preheat the oven to 325°F (165°C) and line a cupcake pan with liners.
I mix the graham cracker crumbs with melted butter, then press the mixture into the bottom of each cupcake liner.
I beat the cream cheese and sugar until smooth. I add the eggs one at a time, then mix in the vanilla extract and sour cream.
I gently fold in the fresh raspberries and raspberry jam, making sure I do not overmix the batter.
I fill the cupcake liners with the cheesecake mixture and bake for 20–22 minutes, until the centers are just set.
For the compote, I combine raspberries, sugar, and lemon juice in a saucepan and cook until the berries break down.
I add the cornstarch mixture and stir until the compote thickens, then remove it from the heat.
Once the cupcakes are completely cool, I spoon raspberry compote over the top and garnish with extra fresh raspberries.
Servings and Timing
This recipe makes 12 servings.
Prep time: 20 minutes
Cooking time: 22 minutes
Total time: 42 minutes
Calories: about 320 kcal per serving
Variations
I sometimes use strawberries, blueberries, or blackberries instead of raspberries for a different berry flavor.
I can swirl a little extra jam into the cheesecake batter before baking for a prettier marbled look.
For a chocolate version, I like adding a thin layer of melted chocolate over the crust before adding the cheesecake filling.
Storage/Reheating
I store the cupcakes in an airtight container in the refrigerator for up to 4 days.
I do not usually reheat cheesecake cupcakes because they taste best chilled. I let them sit at room temperature for about 10 minutes before serving so the texture softens slightly.
I can also freeze them without the compote for up to 2 months. I thaw them in the refrigerator, then add the raspberry topping before serving.
FAQs
Can I use frozen raspberries?
Yes, I can use frozen raspberries. I thaw and drain them first so the filling does not become too watery.
How do I know when the cheesecake cupcakes are done?
I look for centers that are mostly set with a slight jiggle. They will continue to firm up as they cool.
Can I make these ahead of time?
Yes, I like making them a day ahead because chilling helps the texture become creamier and more set.
Can I use store-bought raspberry sauce?
Yes, I can use store-bought raspberry sauce or preserves, but I prefer homemade compote for a fresher flavor.
Why did my cheesecake cupcakes crack?
Cracks can happen if I overmix the batter or overbake the cupcakes. I mix gently and remove them once the centers are just set.
Conclusion
Raspberry Cheesecake Cupcakes are a beautiful, creamy dessert with a buttery crust and bright berry topping. I like making them when I want a simple treat that still feels rich, fresh, and impressive.
📖 Recipe:
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Raspberry Cheesecake Cupcakes
- Total Time: 42 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Raspberry Cheesecake Cupcakes are creamy, buttery, and bright with fresh raspberry flavor. Each cupcake features a graham cracker crust, smooth cheesecake filling, and a glossy homemade raspberry compote topping.
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
1 cup fresh raspberries for compote
1/4 cup granulated sugar for compote
1 tbsp lemon juice
1 tsp cornstarch dissolved in 1 tbsp cold water
Instructions
- Preheat the oven to 325°F (165°C) and line a cupcake pan with cupcake liners.
- Mix the graham cracker crumbs with melted butter until combined. Press the mixture firmly into the bottom of each cupcake liner to form the crust.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
- Gently fold in the fresh raspberries and raspberry jam without overmixing.
- Fill each cupcake liner with the cheesecake batter.
- Bake for 20 to 22 minutes, or until the centers are just set with a slight jiggle.
- While the cupcakes bake, combine the raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries break down.
- Stir in the cornstarch slurry and continue cooking until the compote thickens. Remove from heat and let cool.
- Allow the cheesecake cupcakes to cool completely, then spoon raspberry compote over each cupcake and garnish with extra raspberries if desired.
Notes
Frozen raspberries can be used if thawed and drained first.
For a marbled look, swirl extra raspberry jam into the batter before baking.
Add a thin layer of melted chocolate over the crust for a chocolate variation.
Store cupcakes in an airtight container in the refrigerator for up to 4 days.
Freeze without the compote for up to 2 months and thaw in the refrigerator before serving.
Let cupcakes sit at room temperature for 10 minutes before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
