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–+ servings
Amanda Smith

Heavenly Raspberry Cheesecake Cupcakes Recipe You’ll Love!

Delicious and creamy raspberry cheesecake cupcakes with a graham cracker crust, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup sour cream
  • 1 cup fresh raspberries
  • 2 tablespoons raspberry jam

Method
 

  1. Preheat the oven to 325°F. Line a standard muffin tin with cupcake liners.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated.
  3. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.
  4. In a large mixing bowl, beat the softened cream cheese and ½ cup of sugar until smooth and creamy.
  5. Add the vanilla extract and mix well.
  6. Add the eggs one at a time, mixing until just combined after each addition.
  7. Stir in the sour cream until smooth.
  8. Gently fold in the fresh raspberries.
  9. Spoon the cheesecake batter over the crusts in the cupcake liners, filling each about ¾ full.
  10. Drop a small spoonful of raspberry jam on top of each cupcake and use a toothpick to swirl it into the batter for a marbled effect.
  11. Bake for 20-25 minutes or until the edges are set but the centers are still slightly jiggly.
  12. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  13. Chill in the refrigerator for at least 2 hours before serving.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 15gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 3gCholesterol: 70mgSodium: 200mgFiber: 1gSugar: 10g

Notes

  • For a chocolate twist, substitute ¼ cup of cocoa powder for some of the graham cracker crumbs in the crust.
  • You can also use frozen raspberries if fresh ones are not available; just thaw and drain them before adding to the batter.

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