Raspberry Cheesecake Cupcakes
Delightful mini cupcakes that blend creamy cheesecake with vibrant raspberries and a buttery graham cracker crust, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.25 cups melted unsalted butter For richness
For the cheesecake filling
- 2 cups softened cream cheese Ensure to soften to room temperature
- 0.75 cups granulated sugar
- 2 large eggs Provides structure
- 1 teaspoon vanilla extract Enhances flavor
- 0.25 cups sour cream Enhances flavor
- 1 cup fresh raspberries Gently folded into the mixture
- 2 tablespoons raspberry jam Creates delightful pockets of fruit
For the raspberry compote
- 1 cup fresh raspberries For the topping
- 0.25 cups granulated sugar To sweeten the compote
- 1 tablespoon lemon juice Adds brightness
- 1 tablespoon cornstarch slurry To thicken the compote
Instructions
Preparation
- Preheat oven to 325°F (163°C) and line a cupcake pan with liners.
- In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed.
- Press the mixture firmly into the bottom of each cupcake liner to form the crust.
Cheesecake Filling
- In another bowl, beat together softened cream cheese and granulated sugar until smooth.
- Add eggs, vanilla extract, and sour cream; mix until fully combined.
- Gently fold in fresh raspberries and raspberry jam.
- Fill each cupcake liner with the cheesecake batter.
Baking
- Bake in the preheated oven for 20-22 minutes until edges are set and centers are slightly soft.
- Remove from oven and let cool completely.
Making the Raspberry Compote
- In a saucepan, combine fresh raspberries, sugar, and lemon juice over medium heat.
- Cook while stirring until raspberries soften and juices are released.
- Stir in the cornstarch slurry to thicken the compote, then remove from heat and let cool slightly.
Serving
- Top each cooled cupcake with raspberry compote and an additional fresh raspberry.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze individually wrapped cupcakes for later enjoyment. Consider using store-bought raspberry jam to cut down on prep time. To make them visually appealing, you can adorn with whipped cream or mint.