Hello, dear readers! Today, I’m excited to share a recipe that’s bound to become a favorite in your household: Raspberry Cheesecake Cupcakes. These delightful treats are a blend of rich, creamy cheesecake and the vibrant, tangy flavor of raspberries. Perfect for any occasion, they’re as beautiful as they are delicious. I’m grateful for the opportunity to share this recipe with you and can’t wait for you to try it!

Ingredients

For the Cupcakes:

• 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

For the Raspberry Compote:

• 1 cup fresh raspberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch dissolved in 1 tbsp cold water

this Recipe

How to Make Raspberry Cheesecake Cupcakes

Step 1: Preheat and Prep

Preheat your oven to 325°F (165°C) and line a cupcake pan with liners. This step sets the stage for the magic to come!

Step 2: Prepare the Crust

Mix the graham cracker crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of each cupcake liner to form the crust.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until just combined.

Step 4: Add the Raspberries

Gently fold in the fresh raspberries and raspberry jam. Be careful not to overmix, as you want to keep some whole raspberry pieces for a burst of flavor in every bite.

Step 5: Bake the Cupcakes

Fill each cupcake liner with the cheesecake mixture, about 3/4 full. Bake in the preheated oven for 20-22 minutes, or until the centers are set. Allow the cupcakes to cool completely before topping.

Step 6: Prepare the Raspberry Compote

While the cupcakes are baking, make the raspberry compote. In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture starts to simmer. Add the cornstarch mixture and stir continuously until the compote thickens, about 1-2 minutes. Remove from heat and let it cool.

Step 7: Decorate and Serve

Once the cupcakes are cool, top each one with a spoonful of raspberry compote and a few additional fresh raspberries. Serve and enjoy!

Helpful Tips

• Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth batter.
• Don’t Overmix: When folding in the raspberries, do so gently to avoid breaking them apart too much.
• Cooling Time: Allow the cupcakes to cool completely before adding the compote to avoid melting.

Substitutions/Variations

• Biscuit Base: Substitute graham cracker crumbs with digestive biscuits or vanilla wafers.
• Fruit Options: Swap raspberries with blueberries, strawberries, or blackberries for a different flavor profile.
• Jam Swirl: Use different flavored jams such as strawberry or blackberry for a unique twist.

Frequently Asked Questions

Can I use frozen raspberries?

Yes, you can use frozen raspberries if fresh ones are not available. Just make sure to thaw and drain them before adding to the batter.

How long can I store these cupcakes?

These cupcakes can be stored in an airtight container in the refrigerator for up to 5 days.

Can I make these cupcakes ahead of time?

Absolutely! You can make them a day in advance and add the raspberry compote just before serving.

Storage Instructions

Store the Raspberry Cheesecake Cupcakes in an airtight container in the refrigerator. They will stay fresh for up to 5 days. For longer storage, you can freeze them without the compote for up to 2 months. Thaw in the refrigerator overnight and add the compote before serving.

More Delicious Recipes

• Mini Blackberry Lavender Cheesecakes: Another fruity cheesecake delight perfect for any gathering.
• Walnut Blue Cheese Honey Pears: A delightful appetizer combining sweet and savory flavors.
• Pan-Seared Mediterranean Cod in Tomato Basil Sauce: A savory and healthy main course with vibrant Mediterranean flavors.

Enjoy making these Raspberry Cheesecake Cupcakes! They’re a delightful combination of creamy, tangy, and sweet that will leave everyone wanting more. Happy baking!

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