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
