Description
Raspberry cheesecake cupcakes blend creamy richness with tangy fruit in a delightful dessert. Gourmet bakers will savor these elegant mini treats that offer perfect balance between smooth cheesecake and fresh raspberry notes.
Ingredients
Scale
Main Ingredients:
Crust:
- 3/4 cup (170 grams) graham cracker crumbs
- 2 tablespoons (30 grams) sugar
- 3 tablespoons (45 grams) unsalted butter, melted
Cheesecake Base:
- 16 ounces (454 grams) cream cheese, softened
- 1/2 cup (100 grams) sugar
- 2 large eggs
- 1/4 cup (60 grams) sour cream
Flavoring and Topping:
- 1 teaspoon vanilla extract
- 1 cup (150 grams) fresh raspberries
- 2 tablespoons (30 grams) sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
Instructions
- Prepare the oven at 325F (165C) and arrange cupcake liners in a muffin tin.
- Create the crust by blending graham cracker crumbs with sugar and melted butter until thoroughly integrated. Compact approximately one tablespoon of mixture into each liner’s base. Quickly toast the crust for 5 minutes, then set aside.
- Craft the cheesecake filling by whipping cream cheese and sugar until silky smooth. Incorporate eggs individually, ensuring thorough integration after each addition. Gently fold in vanilla extract and sour cream until perfectly unified.
- Develop the raspberry sauce by simmering raspberries, sugar, and lemon juice in a saucepan over medium heat. Allow raspberries to disintegrate within 5 minutes. Optionally, enhance sauce thickness by whisking cornstarch with water and incorporating into the mixture. Strain to remove seeds if desired.
- Delicately distribute cheesecake batter over pre-baked crusts. Artfully dollop raspberry sauce atop each cupcake, creating elegant swirls using a toothpick.
- Bake for 18-20 minutes until centers stabilize and appear set. Allow complete cooling, then refrigerate a minimum of 2 hours before serving to achieve optimal texture and flavor melding.
Notes
- Crush graham crackers finely to ensure a uniform, compact base that holds together beautifully without crumbling.
- Let cream cheese and eggs reach room temperature to create a smoother, lump-free cheesecake filling that bakes evenly.
- Use a toothpick or thin knife to create elegant raspberry swirls, making each cupcake look professionally decorated.
- Substitute graham crackers with gluten-free alternatives and use dairy-free cream cheese for a celiac or lactose-intolerant friendly version.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 243 kcal
- Sugar: 14 g
- Sodium: 127 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.4 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 57 mg