Description
Indulge in culinary delight with our mouthwatering Raspberry Cheesecake Cupcakes recipe. Creamy cheesecake infused with fresh raspberries, nestled atop a buttery graham cracker crust and crowned with a luscious raspberry compote. Perfect for any occasion, from intimate gatherings to festive celebrations.
Ingredients
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
Instructions
- Preheat oven to 325°F (165°C) and line a cupcake pan with liners.
- Mix graham cracker crumbs with melted butter and press into the bottom of each cupcake liner.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
- Fold in fresh raspberries and raspberry jam without overmixing.
- Fill the liners with the cheesecake mixture and bake for 20-22 minutes.
- For the compote, combine raspberries, sugar, and lemon juice in a saucepan. Cook until berries break down. Add cornstarch mixture and stir until thickened.
- Once cupcakes are cool, top with raspberry compote and additional fresh raspberries.
Notes
Ensure cream cheese is softened to room temperature for smooth blending.
Do not overmix the cheesecake batter to maintain a light and fluffy texture.
Adjust sweetness according to preference by altering the amount of sugar or jam used.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 12 cupcakes
- Calories: 320 kcal
Keywords: Raspberry Cheesecake Cupcakes, Cheesecake Cupcakes Recipe, Raspberry Dessert, Raspberry Compote, Cupcake Recipe, Dessert Recipe