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Heavenly Raspberry Cheesecake Cupcakes

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Indulge in delightful Raspberry Cheesecake Cupcakes that combine rich cheesecake with tart raspberries for a creamy and vibrant dessert experience.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 1 lb cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 1 cup fresh raspberries
  • 1/4 cup powdered sugar
  • 1 tbsp lemon juice
  • 1/4 cup raspberry jam (optional)

Instructions

  1. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
  2. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl until a fine texture forms.
  3. Press the mixture into the bottom of each cupcake liner to create a crust.
  4. Bake the crust for 10 minutes, then let it cool on a wire rack.
  5. Beat the softened cream cheese and sugar together until smooth and creamy.
  6. Add the eggs one at a time, beating well after each to ensure a silky texture, then stir in the vanilla extract.
  7. Pour the creamy mixture over the cooled crusts, filling each liner almost to the top.
  8. Bake for 18-20 minutes, or until tops are slightly golden and set. Let cool completely on a wire rack.
  9. Whip the heavy cream, powdered sugar, and lemon juice until stiff peaks form for the topping.
  10. Spoon the whipped cream over each cupcake, topping with fresh raspberries and optional raspberry jam.
  11. Chill for at least 2 hours before serving to enhance flavor and texture.

Notes

Store cupcakes in an airtight container in the refrigerator for up to 5 days. For a healthy swap, use reduced-fat cream cheese and Greek yogurt.

Nutrition

Find it online: https://yummyfirst.com/heavenly-raspberry-cheesecake-cupcakes/