Raspberry Cheesecake Cupcakes

Name: Raspberry Cheesecake Cupcakes
Prep time: 20 min
Cook time: 22 min
Total time: PT-486385H37M30S
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup unsalted butter (melted); 2 cups cream cheese (softened); ¾ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ¼ cup sour cream; 1 cup fresh raspberries; 2 tbsp raspberry jam; 1 cup fresh raspberries (for compote); ¼ cup granulated sugar (for compote); 1 tbsp lemon juice; 1 tsp cornstarch (dissolved in 1 tbsp cold water)

Author: Lora

Published: June 24, 2025

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Introduction to Raspberry Cheesecake Cupcakes

There’s something magical about the combination of creamy cheesecake and fresh raspberries, don’t you think? That’s why I am so excited to share my recipe for Raspberry Cheesecake Cupcakes with you! These delightful little treats are perfect for the busy moms and professionals who deserve a sweet escape, even on the craziest days.

With a burst of berry goodness in each bite, these cupcakes bring joy and a touch of elegance to any occasion. They’re simple to make, quick to bake, and oh-so-satisfying. Trust me, they will make you feel like a culinary superstar!

Why You’ll Love This Raspberry Cheesecake Cupcakes

These Raspberry Cheesecake Cupcakes are not just delicious; they’re a quick fix for your sweet cravings! With minimal prep time and simple ingredients, you can whip up a batch in no time. Plus, the creamy texture combined with the tart raspberry flavor makes them irresistible. Whether you’re treating yourself after a long day or impressing your friends, these cupcakes are a delightful way to bring joy without a lot of fuss.

Ingredients for Raspberry Cheesecake Cupcakes

Gathering the right ingredients is vital for creating your delicious Raspberry Cheesecake Cupcakes. Here’s what you’ll need:

Graham cracker crumbs: The base of your cupcake crust, adding that signature crunch and sweetness.
Unsalted butter: Helps bind the crumbs together for a rich flavor. Opt for unsalted for a balanced taste.
Cream cheese: The star of our show! It brings a creamy, velvety texture that defines cheesecake.
Granulated sugar: Sweetens the filling and balances the tartness of the raspberries.
Large eggs: They give structure to your cupcakes, helping them rise and hold together.
Vanilla extract: A splash of vanilla adds warmth and depth to the overall flavor profile.
Sour cream: This ingredient makes the filling extra creamy and enhances the flavor complexity.
Fresh raspberries: You can’t have raspberry cheesecake cupcakes without the star berry! They add a tangy twist.
Raspberry jam: A delightful addition for extra raspberry flavor, making each bite irresistible.
Fresh raspberries (for compote): Creating a luscious compote to top your cupcakes, adding a burst of berry goodness.
Lemon juice: Brightens the compote and balances the sweetness with a hint of acidity.
Cornstarch: A thickening agent for your compote, ensuring it’s just the right consistency.

For exact quantities, check the bottom of this article, where you can also find a printable version of the recipe!

How to Make Raspberry Cheesecake Cupcakes

Step 1: Prepare the Cupcake Liners

Let’s get that oven fired up! Preheat it to 325°F (165°C) while you prepare your cupcake pan. Line each cupcake well with a liner—this keeps your treats from sticking and makes for easy cleanup. I like to use colorful liners to brighten things up, but any will do. This step sets the stage for baking the Raspberry Cheesecake Cupcakes to perfection!

Step 2: Make the Crust

Now, it’s time to whip up the yummy crust! Grab a bowl and mix those graham cracker crumbs with the melted butter until it resembles wet sand. You want it to stick together when pressed. Once mixed, take a spoon or your fingers and press the crumb mixture firmly into the bottom of each lined cupcake well. Make sure it’s nice and even—it’s the foundation for our delicious cupcakes!

Step 3: Prepare the Cheesecake Filling

This is where the magic happens! In a large bowl, beat the softened cream cheese and granulated sugar together until they’re smooth and creamy. I often use a hand mixer for this step; it makes life easier. Next, add in the eggs one at a time, beating well after each addition. This is crucial for fluffy cupcakes! Stir in the vanilla extract and sour cream, folding in those fresh raspberries and raspberry jam gently. Remember, we want to preserve some of that berry goodness without overmixing. It’s going to be utterly delightful!

Step 4: Bake and Cool

Time to fill those cupcake liners! Scoop your cheesecake filling into each lined cup, filling them about three-quarters full. This allows space for them to rise without overflowing. Bake in your preheated oven for 20-22 minutes. The centers should be set but slightly jiggle when tapped. Once done, remove them from the oven and let the cupcakes cool completely at room temperature. The lovely aroma of Raspberry Cheesecake Cupcakes will surely invite family members to sneak a taste!

Step 5: Make the Raspberry Compote

While your cupcakes cool, let’s whip up a luscious raspberry compote! In a small saucepan, combine fresh raspberries, sugar, and lemon juice over medium heat. Stir occasionally as the raspberries begin to break down and release their juices. It’s like a beautiful berry symphony! Once fragrant and syrupy, stir in the dissolved cornstarch and cook for another minute or two. This will thicken the compote just right. Remove from heat and set aside to cool—it’s going to be the perfect topping!

Step 6: Assemble the Cupcakes

Finally, it’s time for the pièce de resistance! Take your cooled Raspberry Cheesecake Cupcakes and top each one with a generous spoonful of the raspberry compote. Don’t be shy—make it luscious! For an extra pop, garnish with a few fresh raspberries on top. This not only adds flavor but also makes them look so beautifully inviting. Now, you’ve created something truly special!

Tips for Success

Ensure your cream cheese is softened before mixing for a smooth batter.
Don’t overmix the batter—this keeps your cupcakes light and fluffy.
Let the cupcakes cool completely before adding the compote to prevent it from sliding off.
Experiment with different jams for unique flavors and textures.
Use fresh berries for the best compote—frozen ones can work but may not be as vibrant.

Equipment Needed

Cupcake pan: A standard 12-cup muffin tin works perfectly.
Cupcake liners: Use paper or silicone options for easy removal.
Mixing bowls: One large bowl for the filling and a smaller one for the crust.
Hand mixer or whisk: Use whichever you prefer for mixing.
Small saucepan: Necessary for making the raspberry compote.

Variations on Raspberry Cheesecake Cupcakes

Chocolate Raspberry Cheesecake Cupcakes: Incorporate cocoa powder into your crust for a chocolatey base, or swirl melted chocolate into the filling for a delightful twist.
Gluten-Free Option: Substitute graham cracker crumbs with gluten-free cookie crumbs to accommodate dietary preferences without sacrificing flavor.
Vegan Raspberry Cheesecake Cupcakes: Use vegan cream cheese and substitute eggs with flax seeds or applesauce for a delightful plant-based treat.
Berry Medley: Mix in blueberries or strawberries with the raspberries for a fruity explosion and a beautiful color contrast.
Lemon Zest Addition: Add lemon zest to the filling for a refreshing citrus kick that pairs beautifully with the raspberry flavor.

Serving Suggestions for Raspberry Cheesecake Cupcakes

Pair with a dollop of whipped cream for a touch of elegance.
Serve alongside a scoop of vanilla ice cream to enhance the creamy texture.
Complement with a refreshing glass of iced tea or lemonade.
Arrange on a decorative cake stand for a beautiful presentation.
Top with mint leaves for a pop of color and freshness.

FAQs about Raspberry Cheesecake Cupcakes

Can I use frozen raspberries instead of fresh? Absolutely! Frozen raspberries work, but they can be a bit mushier once thawed. For the best texture, try to use fresh berries whenever possible.

How do I store leftover cupcakes? Store your Raspberry Cheesecake Cupcakes in an airtight container in the refrigerator. They can last 3-4 days, but trust me, they might not last that long!

Can I make these cupcakes ahead of time? Yes! These cupcakes can be made a day in advance. Just keep them refrigerated until you’re ready to serve them, adding the compote right before serving to keep it fresh.

What can I substitute for cream cheese? If you’re looking for an alternative, you can use mascarpone cheese or a vegan cream cheese option. They’ll provide a similar creamy texture.

Can I add more raspberries to the filling? You can definitely add more raspberries if you love fruit! Just be cautious not to overmix the batter, to keep that creamy texture intact.

Final Thoughts

Making Raspberry Cheesecake Cupcakes is not just about whipping up a dessert; it’s about creating moments of joy and connection. Every bite is a celebration, a sweet escape from the daily hustle. Picture the looks on your loved ones’ faces as they savor these delightful treats, their eyes lighting up with every creamy, berry-filled bite. This recipe is a testament to the magic of homemade goodness, reminding us that sometimes, life’s best moments are found in simple pleasures. So grab your apron, and let these cupcakes add a little sweetness to your day—you deserve it!