Description
Delight in the blend of creamy cheesecake and vibrant raspberries with these Raspberry Cheesecake Cupcakes. Perfect for any occasion, these treats are as beautiful as they are delicious. Topped with a homemade raspberry compote, they offer a burst of flavor in every bite!
Ingredients
Scale
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
Instructions
- Preheat your oven to 325°F (165°C) and line a cupcake pan with liners.
- Mix the graham cracker crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of each cupcake liner.
- 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.
- Gently fold in the fresh raspberries and raspberry jam. Be careful not to overmix.
- Fill each cupcake liner with the cheesecake mixture, about 3/4 full. Bake for 20-22 minutes, or until the centers are set. Allow the cupcakes to cool completely before topping.
- 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.
- Once the cupcakes are cool, top each one with a spoonful of raspberry compote and a few additional fresh raspberries. Serve and enjoy!
Notes
- 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.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg