Heavenly Raspberry Cheesecake Cupcakes Recipe: Bite-Sized Bliss

These delicate raspberry cheesecake cupcakes dance with vibrant flavor and creamy elegance.

Soft cream cheese blends seamlessly with sweet berries in this irresistible dessert.

Each bite promises a delightful balance of tangy and rich notes.

Light, fluffy cupcake bases cradle a luscious cheesecake filling that melts on your tongue.

Fresh raspberries add a burst of bright color and natural sweetness to every mouthful.

Decadent and simple, these cupcakes transform an ordinary moment into a celebration of pure indulgence.

You won’t be able to resist trying this delectable treat that brings gourmet bakery magic right to your kitchen.

What to Serve with Heavenly Raspberry Cheesecake Cupcakes

• Pair with Crisp White Wine: Select a chilled Sauvignon Blanc or Riesling to complement the tangy raspberry and creamy cheesecake flavors, cutting through the richness with its bright acidity.
• Enhance with Fresh Herbal Tea: Brew a light chamomile or mint tea that provides a delicate, refreshing counterpoint to the sweet and dense cupcake, cleansing the palate between bites.
• Match with Sparkling Dessert Drink: Serve alongside a chilled prosecco or moscato, which adds effervescence and light sweetness that harmonizes with the raspberry's fruity notes and cheesecake's creamy texture.

How to Store Heavenly Raspberry Cheesecake Cupcakes Safely

• Store cupcakes in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months for maximum freshness.
• Remove frozen cupcakes from the freezer and let them thaw in the refrigerator overnight. Avoid room temperature thawing to maintain texture.
• Warm slightly in the microwave for 10-15 seconds on low power, or let sit at room temperature for 15-20 minutes before serving to restore optimal taste and texture.

FAQs

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Thaw and drain them thoroughly before adding to the cheesecake mixture to prevent excess moisture.

• How do I prevent my cheesecake cupcakes from cracking?

Avoid overmixing the batter, bake at a lower temperature, and use a water bath technique to create a more humid baking environment.

• Is it possible to make these cupcakes gluten-free?

Substitute the graham cracker crust with gluten-free graham crackers or almond flour to create a gluten-free version of the dessert.

• Can I prepare the raspberry compote in advance?

Absolutely! You can make the raspberry compote up to 3-4 days ahead and store it in an airtight container in the refrigerator.

Heavenly Raspberry Cheesecake Cupcakes You’ll Adore

• Craft a Low-Carb Delight: Replace traditional pasta with zucchini noodles, creating a lighter, veggie-packed meal that satisfies without the heavy carbohydrate load.
• Master Simple Layering Technique: Build delicious layers of zucchini, rich meat sauce, and melted cheeses that anyone can assemble with basic cooking skills, making restaurant-quality lasagna at home.
• Boost Nutritional Value: Pack your plate with protein from ground beef and calcium from cheeses while incorporating fresh zucchini, transforming a classic comfort food into a more wholesome dinner option.
• Create Versatile Crowd-Pleaser: Perfect for family dinners, meal prep, and gatherings where guests appreciate healthier alternatives to traditional pasta dishes, this recipe accommodates various dietary preferences.

Ingredients for Heavenly Raspberry Cheesecake Cupcakes

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake cupcakes.
• Butter: Helps bind the crust and adds rich flavor.

• Cream Cheese: The primary ingredient that creates the smooth and creamy texture of the cheesecake.
• Granulated Sugar: Adds sweetness and helps balance the tanginess of the cream cheese.
• Eggs: Provide structure and help bind the cheesecake filling.
• Vanilla Extract: Enhances the overall flavor with its warm and aromatic profile.
• Sour Cream: Contributes to the creamy texture and adds a subtle tangy note.
• Fresh Raspberries: Adds bursts of fresh fruit flavor throughout the cheesecake.
• Raspberry Jam: Intensifies the raspberry flavor and adds a hint of sweetness.

• Raspberries: The star ingredient that provides a vibrant and fruity topping.
• Sugar: Balances the tartness of the raspberries.
• Lemon Juice: Adds brightness and helps prevent the raspberries from becoming too sweet.
• Cornstarch: Helps thicken the compote and create a smooth, glossy texture.

• Fresh Raspberries: Adds a beautiful and delicious finishing touch to the cupcakes.

How to Bake Heavenly Raspberry Cheesecake Cupcakes

Step 1: Prepare Oven and Pan

Warm the oven to 325°F. Line a cupcake pan with paper liners.

Make sure the liners are evenly placed and smooth.

Step 2: Create Crumbly Crust

Combine graham cracker crumbs with melted butter.

Press the mixture firmly into the bottom of each cupcake liner, creating a solid base for the cheesecake.

Step 3: Whip Creamy Cheesecake Base

In a large mixing bowl, beat cream cheese and sugar until silky smooth.

Add eggs one at a time, mixing thoroughly after each addition. Gently stir in vanilla extract and sour cream until the mixture becomes light and fluffy.

Step 4: Incorporate Fruity Elements

Softly fold fresh raspberries and raspberry jam into the cheesecake mixture. Use a gentle folding technique to maintain the mixture’s delicate texture.

Step 5: Bake Cupcake Delights

Carefully spoon the cheesecake mixture into the prepared cupcake liners. Bake for 20-22 minutes until the centers are set but still slightly jiggly.

Remove from oven and let cool completely in the pan.

Step 6: Craft Vibrant Raspberry Compote

• Raspberries
• Sugar
• Lemon juice

Cook over medium heat, crushing raspberries as they warm.

Mix cornstarch with a small amount of water, then stir into the raspberry mixture. Continue cooking until the compote thickens and becomes glossy.

Step 7: Finish and Garnish

Once cupcakes have cooled completely, generously top each with the warm raspberry compote. Decorate with fresh whole raspberries for an elegant and delicious finish.

Tips for Perfect Heavenly Raspberry Cheesecake Cupcakes

• Use the back of a spoon or a flat-bottomed glass to press graham cracker mixture evenly into cupcake liners for a uniform, compact base.
• Gently fold raspberries into cheesecake batter to maintain their shape and prevent color bleeding throughout the mixture.
• Create a water bath by placing the cupcake pan in a larger pan with hot water to ensure even baking and prevent surface cracks.
• Dot raspberry jam on top of cheesecake batter before baking and use a toothpick to create beautiful marble-like swirls.
• Keep cupcakes refrigerated in an airtight container for up to 3 days, separating layers with parchment paper to maintain their delicate texture.

Flavor Variations to Try on Raspberry Cheesecake Cupcakes

• Vegan Raspberry Cheesecake Cupcakes: Replace cream cheese with cashew-based cream cheese, use coconut oil instead of butter, and swap eggs with flax eggs for a plant-based version.
• Gluten-Free Berry Delight: Substitute graham cracker crumbs with gluten-free cookie crumbs or almond flour for a celiac-friendly option.
• Low-Sugar Raspberry Treat: Use stevia or monk fruit sweetener instead of granulated sugar, and opt for sugar-free raspberry jam to reduce overall sugar content.
• Chocolate Raspberry Fusion: Add cocoa powder to the cheesecake batter and use chocolate graham crackers for the crust to create a rich, decadent variation.

Heavenly Raspberry Cheesecake Cupcakes Recipe

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4.7 from 36 reviews

• Total Time: 47 minutes
• Yield: 12 1x

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Description

Raspberry cheesecake cupcakes deliver a perfect harmony of creamy and tangy flavors that dance across palates. Rich cream cheese blends seamlessly with sweet raspberries, creating an irresistible dessert you’ll crave after every meal.

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Ingredients

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Main Ingredients:

• 16 ounces (454 grams) cream cheese
• 1 cup (200 grams) granulated sugar
• 2 large eggs

Filling and Base:

• 1 1/2 cups (180 grams) graham cracker crumbs
• 1/4 cup (57 grams) unsalted butter, melted
• 1 cup (125 grams) fresh raspberries

Finishing Ingredients:

• 1 teaspoon vanilla extract
• 1/4 cup (60 milliliters) heavy cream
• 2 tablespoons powdered sugar
• Additional fresh raspberries for garnish

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Instructions

1. Prepare the cupcake pan by lining with paper liners at 325F (165C), creating a perfect foundation for the dessert.
2. Create a crumbly base by thoroughly blending graham cracker crumbs with melted butter, then pressing firmly into each liner’s bottom.
3. In a large mixing bowl, whip cream cheese and sugar until achieving a silky, uniform texture, ensuring no lumps remain.
4. Incorporate eggs individually, mixing thoroughly after each addition to maintain a smooth, consistent cheesecake batter.
5. Gently fold vanilla extract and sour cream into the mixture, maintaining a light, airy consistency.
6. Delicately integrate fresh raspberries and raspberry jam, using minimal stirring to preserve the fruit’s integrity.
7. Distribute the cheesecake mixture evenly among cupcake liners, filling approximately 3/4 full.
8. Bake for 20-22 minutes until the centers are set but still slightly jiggly, indicating perfect texture.
9. Allow cupcakes to cool completely within the pan, promoting structural stability.
10. Craft a vibrant raspberry compote by simmering raspberries, sugar, and lemon juice over medium heat until berries break down.
11. Thicken the compote by introducing a cornstarch mixture, stirring until achieving a glossy, rich consistency.
12. Finish by adorning cooled cupcakes with the luscious raspberry compote and garnishing with fresh whole raspberries.

Notes

• Softly fold raspberries into the cheesecake batter to maintain their delicate texture and prevent color bleeding throughout the mixture.
• Ensure cream cheese is at room temperature for smoother, lump-free mixing and a silkier cheesecake consistency.
• Use fresh, ripe raspberries for the most vibrant flavor and prevent excess liquid from making the cupcakes soggy.
• Line cupcake pan with quality parchment or silicone liners to prevent sticking and achieve clean, professional-looking edges.

• Prep Time: 25 minutes
• Cook Time: 22 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 104
• Sugar: 2 g
• Sodium: 35 mg
• Fat: 6 g
• Saturated Fat: 3.7 g
• Unsaturated Fat: 2.3 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 0.4 g
• Protein: 1.2 g
• Cholesterol: 18 mg