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